The Consultant - Q1 2009 - (Page 3) First Quarter 2009 Volume 42, Number 1 FEATURES Waste Management Initiatives in Europe The pressing need to reduce kitchen waste is increasingly recognized by the European foodservice industry where removal costs and land-fill charges, to say nothing of odour, bacterial growth and vermin attraction create challenges. By Bruce Whitehall 47 It Ain’t Easy Being Green Greg Christian is known as Chicago’s Conscious Caterer because of his commitment to healthy, sustainable cuisine. And now he boasts a zero waste kitchen. Sue Wakefield looks at how he does it 57 Food Waste Management – Emerging Trends Driven by regulatory changes, customer expectations and a dogged pursuit of greater efficiency, every foodservice operation is – or soon will be – confronted with mastering the ins and outs of source reduction, food donation programs, composting, and green disposables. By Andrew Shakman 64 Ni Hao from Beijing In surroundings that proved to be far more sumptuous than anyone could have imagined, the 2009 Worldwide Conference took participants on an unforgettable journey. Liz Campbell provides an overview. 70 Uncharted Territory: Preparing for a Future without Precedence At the Beijing conference, futurologist Richard Worzel presented the closing address, expertly summing up what other speakers had had to say and offering some significant insights of his own. By Richard Worzel 82 COVER First Quarter 2009 About the cover: Against the extraordinary backdrop of China's icon, the Great Wall, guests at the opening reception enjoy a banquet of Chinese delights. 3
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