Women Leaders in
Food, Fine Beverage & Hospitality

Green Tables

Mission



The Green Tables initiative was launched in the fall of 2005 by Les Dames d’Escoffier International as the very first Initiative across all chapters of the organization. Green Tables mission is to connect innovative, sustainable agriculture, including urban and rural farms/gardens with restaurant, school and kitchen tables across LDEI chapter communities.


History

Over the years under this Initiative, our New York chapter has worked with local organizations who share the same goals of promoting community health through care of the environment and educating the community about sustainability and the part they play in preserving our resources. We have conducted events at farmers markets and supported culinary nutrition eduction for children and families in public schools as part of Wellness in the Schools program.

Current Activities

More recently, our Green Tables committee has been focused on enhancing our members’ capacity to practice and promote sustainability within their food businesses. To this end we embarked on a series of webinars to inspire them to take the lead in promoting a more healthful, equitable and sustainable environment.

The first webinar, Head-to-Tail in the Kitchen: Zero Waste and Your Food Business, was conducted on April 5th. We presented a national organization with a goal of food waste prevention, saving resources, creating jobs, conserving energy and water while alleviating hunger. On a local level, we spoke with a representative of the NYC Department of Sanitation regarding the Zero Waste Initiative and how it will not only impact local businesses but benefit us all through waste recycling strategies. A case study of Abigail Kirsch Catering offered a window into how one business implemented “Green” practices and found solutions that saved resources and money. The webinar was recorded and can be viewed HERE.

Our second webinar in this series is planned for October 2017. It will explore sustainability and commodities with chocolate as the case study. Interviews with growers, suppliers, chefs and manufacturers will examine the process from bean to bar and the importance of sustainable sourcing and fair trade business practices.

For more information, contact Green Tables Chair Nancy Jessup, via lesdamesny@gmail.com

Members of LDNY are encouraged to volunteer. For more information, contact the Green Tables committee chair.

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