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The Local
Foods
Movement:
Clean, Green,
Supreme Food
A discussion with Liz Neumark '81 and Alexandra Guarnaschelli '91
Updated 09.02.08
Wednesday, 09/17 6:30 PM
Barnard College
James Room, 4th Floor, Barnard Hall
West 117th Street and Broadway
Finding food that's environmentally sound, humanely cultivated and genetically unaltered is easier said than done. But as food costs continue to rise in the face of the energy crisis and as environmental concerns deepen, a collaborative movement to build more self-reliant local-food economies is emerging. The goal behind local foods is to integrate sustainable production, distribution and consumption in order to move our food system into a less energy-intensive future-and to deliver more nutritious, more delicious food.
Liz Neumark, chief executive officer of Great
Performances, the country's fourth largest independent catering firm, and proprietor of Katchkie Farm, and Alexandra Guarnaschelli, chef of Butter, one of the City's most popular and eco-friendly restaurants, discuss how the movement not only helps the economy and the environment, but also makes for better, healthier eating.
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