One + September 2010 - (Page 44)

> > O N E B I T E AT A T I M E B Y K AT J A M O R G E N S T E R N , C M P < < Falling for Food SUMMER’S HEAT IS FADING AWAY, soon to be replaced with wonderful wisps of cool breeze and promises of chilly nights. As the summer (up here in the Northern Hemisphere) ends, I start to think about the bounty of foods that come with cooler weather. Crisp fall days make me think of apples, pumpkins, greens, beets, carrots, leeks and squash. The fall season evokes warm, delicious comfort foods paired with seasonal root vegetables. The earthy flavor and textures of these early fall root vegetables pair well with the last of the summer fruits. You can make a fruit salad using cantaloupes, figs, grapes and apples—a perfect combination of late summer and early fall fruits. Earlier this year, I wrote about planning local menus as a way to be “green.” Planning a seasonal menu is another great green method. By utilizing seasonal and regional foods, you significantly one+ lower your meal’s carbon footprint and have the opportunity to try local recipes in season. On average, food travels more than 1,000 miles from harvest to table, taking days to get to its final destination. During shipment, fruits and vegetables start the natural process of breaking down, which results in less vital and nutritious produce. The fruits and vegetables that make it to the stores unscathed are often hybrids that have been bred to ripen quickly and withstand the rigors of harvesting. Eating seasonal is not only green, it is also practical and economical. One of the most significant reasons to eat seasonal foods is the local economic impact. By planning a local, seasonal and sustainable menu, your meeting supports the local economy and builds the community. A recent study by the University of Georgia College of Agricultural and Environmental Sciences Center for Agribusiness and Economic Development showed that a 5 percent increase in local produce purchases can add more than 300 jobs and contribute more than US$13 million to farmer income. These results show that purchasing local, seasonal foods has an immediate and direct economic impact. Many restaurants and venues support the local, seasonal food movement, so negotiating a seasonal menu is now easier than ever. KATJA MORGENSTERN, CMP, is a senior project manager for Meeting Consultants Inc. She is an active MPI member, speaker and industry veteran. She can be reached at kmorgenstern@meeting 44 09.10

Table of Contents for the Digital Edition of One + September 2010

One + September 2010
Energy of Many
Share Your Mind
Thoughts + Leaders
Five Years Later
What You Missed
Top Spots
TMI at Your Peril
Men Behaving Badly
You Can Go Your Own Way
Falling for Food
Breaking Bread
Community Service
Controlled Chaos
The Quick Guide to Keeping Your Top Talent
Generation Why
What’s the Right Risk?
Let’s Talk
Get an (Economic) World View
Your Community
Making a Difference
Until We Meet Again

One + September 2010