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Sustainability: The State Of The Movement
Organic, free-range, grass-fed, line-caught... blah, blah, blah. We’ve all heard these and other loaded terms used to label our provisions as somehow superior, but what do they really mean? With the burgeoning sustainable movement growing stronger by the moment, do we truly understand what it symbolizes within our industry? We may recognize that farm to table dining has graduated from a trendy culinary craze to a way of life, and as such it is now our responsibility to become educated about our food. Particularly within San Diego, as we experience the growth of our ever-popular artisan food and beverage industry at a rate 10x larger than the national average, we cannot ignore its power. From craft beer to artisanal bread, where and how we source our products is just as important as who our providers are. So how do we incorporate these changes into our business? Continental Catering and Chef Mike Almos will coach us on how to use the right marketing rhetoric to successfully pander to our clients’ needs.
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