The International Foodservice Sustainability Symposium (IFSS) is the first conference of its kind, focusing exclusively on the complex environmental issues unique to the foodservice industry.
One of the keynote speakers at the IFSS is Dr. Fred Kirschenmann, a leading expert on sustainable agriculture. Christopher Koetke, executive director of the School of Culinary Arts at IFSS host Kendall College, spoke with Kirschenmann to get a preview of what he'll talk about at the conference.
Koetke and Kirschenmann discuss how terms such as organic and sustainable, and how soil quality influences flavor.
"So, as a chef, when I'm purchasing something that is organic, are you saying that I'm purchasing something that is certified by a standard, but it doesn't mean that the farmer who produced it is necessarily being the best steward of the land?" Koetke asks.
Kirschenmann's answer: "That's right and it also doesn't necessarily mean that it's sustainable."
Read the full discussion between Koetke and Kirschenmann on the IFSS blog.
The National Restaurant Association, through it's Conserve: Solutions for Sustainability, is a co-founding sponsor of this event, which will be held immediately after NRA Show 2011, on May 24-25 in Chicago. Register today as space is limited!
