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Sustainable Food Systems
Rio Salado College
Michael HodginsQuick Bio Saratoga Golf and Polo Club (88-94) Houston’s Restaurants- Scottsdale (94-95) Ancala Country Club- Scottsdale (95-99) Timothy’s Michael’s Hideaway- Phoenix (99-
02) (02-05) Levy Restaurants- Phoenix, L.A.,
Oakland Bon Appetit Management Co.- Chandler (05-
10) Rio Salado College- Tempe (10-present)
Certificate of Completion in Sustainable Food Systems Gardening** Nutrition Food Safety Baking** Food & Bev Service Food and Culture Professional
Cooking**
**Hybrid Course
Modern Food Systems
Sustainable Food Production Systems
Organic Foods Sustain. Restaurant
Practices Internship 42 Credits
Sustainable Food Systems
Sustainable Food Systems MCTV
National Food Day
Garden @ Rio
January 2010
Garden @ Rio
October, 2011
Hybrid Classes
Gardening Practices and Techniques – AGS 182
Gardening basics Soil building Composting Harvesting Basic Botany Organic Fertilizers Watering Planting Schedules
Professional Baking Breads Cakes Pastries Cookies Fillings IcingsWith an emphasis on sustainable baking
Professional Cooking Sanitation Ingredient ID Stocks Sauces Soups Entrees Vegetables Starches Emphasis on
sustainable cooking
A Few of the Café’s Sustainable Practices Recycle fryer oil for biofuel
Green Dining Network Compostable plates, cups &“silverware” Local purchasing from farmer’s, ranchers and
artisans….fewer food miles Compost fruit and vegetable scraps plus coffee
grounds and eggshells Recycle glass, plastic, paper and aluminum Menus
More Vegetarian More Local/Sustainable
A Few Steps that Many Operations Can Handle**And it doesn’t cost more!!!**
Change out incandescent light bulbs with cfl’s or led’s
Awareness of when equipment is turned on Reduce forced thawing with water Ask your produce vendor what they buy
locally and support (i.e. oranges, carrots, etc.)
Ask produce vendor if they have a weekly local list. If not ask them to start one.
A Few Steps that Many Operations Can Handle**And it doesn’t cost more!!!**
Ask your seafood vendor what they carry that is deemed sustainable(monterey bay seafood watch, MSC, etc.)
Recycle fryer oil- Green Dining Network Compost Reduce beef usage/Increase vegetarian
offerings
Sustainable Food Careers
Culinary Cooks Chefs Management
Agriculture Farms Small Growers/Homesteads
Nutrition Purchasing Community
Non-Profits Farmer’s Markets Food Banks
Tonight’s Food and Beverage
The following is from the Garden @ Rio:• Mixed lettuces• Mint• Lemongrass• Purple basilMarket on the Move:• Zucchini/Yellow squash• Eggplant• Tomatoes• Orange bell peppers
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