Wallingford, CT (PressExposure) February 04, 2011 -- John Turenne has worked behind the scenes with Jamie Oliver's Food Revolution, the Chefs Move to Schools program for Michelle Obama's Let's Move initiative against childhood obesity, and was an integral part of creating the Yale Sustainable Food Project. Alice Waters says: "John Turenne is both nourishing people with real food and helping to transform agriculture in this country." Turenne will be sharing his expertise at several speaking engagements over the next few weeks, see Sustainable Food Systems' Facebook page for details on each event (http://www.facebook.com/sustainablefoodsystems)
The sustainable food movement is exploding, which is evident by the increasing number of events dedicated to educating individuals and organizations on living more responsibly. Turenne who has long been an advocate of implementing change on an institutional level and teaching kids the importance of good food, has been invited to join a panel discussion titled, Chefs Who Have Moved to Schools with co-panelists: Bill Telepan and Nancy Easton of Wellness in the Schools and Chef Bobo of The Calhoun School to discuss the realities they've faced in working to improve school food at the International Association of Culinary Professionals Regional Conference (IACP) held at the French Culinary Institute in New York City on February 18 and 19. Other highlights of the event are: Sam Kass, Assistant White House Chef, in a panel discussion on the "Chefs Move to Schools" program, and foodies Marion Nestle, Dorie Greenspan, Sara Moulton and Amy Kalafa who are all participants in various programs. This event sells out quickly; do not delay in registering online ([http://theculinarytrust.org/376/]).
In March, Turenne will speak at two events, the first, "Sustainability in Food Service-Where Are We Now?" at the National Association of College & University Food Services (NACUFS) Northeast Regional Conference in Syracuse. And at the second, Turenne will be joined by fellow Connecticut food heroes from the New Haven Public School System, Tim Cipriano and Will Clark in a panel discussion titled "How to Feed the Brain" at the 5th Annual Yale School of Management Education Leadership Conference.
Bridging the gap between a conventional and sustainable food program cannot be accomplished without an appreciation of locally sourced food. Turenne will address this topic and how to apply a Holistic and Systematic Approach to a More Sustainable Campus Food System at the 5th Annual Local Food Fair held at Montana State University in Bozeman on February 8. This free, day-long event highlights the connections between good health and good food, and the ways local food is grown, sourced, produced and distributed.
Sustainable Foods Systems continues to bring their brand of change to individuals, communities and organizations. If you would like to start a Food Revolution, contact the company at http://www.sustainablefoodsystems.com or 203-294-9683.