June 9, 2016
June Education Seminar
Food: from the Context of Green Buildings
Wednesday, June 22, 2016
6:00 p.m - 8:00 p.m.
Green Building Resource Center
1002 Washington Avenue
Food is processed and consumed in buildings, so how can they positively influence this vital activity? This panel discussion features five different viewpoints of the food chain and how to improve the status quo. Federico Marquez of Ruggles Green believes in the implementation of green restaurant behavior - three of his restaurants are certified with the Green Restaurant Association. Pat Greer believes in zero waste in her catering business, and she composts her food that cannot be eaten. Danny Wilson composts food waste inside Loop 610, and closes the loop for a few institutions here. And Barbara Bronstein and Jay Hamburger believe that leftover food needs to be directed to folks that need it, which is what they have been doing for quite a while.
Barbara Bronstein, Founder, Second Servings of Houston
Pat Greer, Founder, Pat Greer's Kitchen
Jay Hamburger, Principal, Jay Hamburger Photography
Federico Marquez, The Green Guy, Ruggles Green
Danny Wilson, Composter, FarmDirt
To learn more about City of Houston sustainability efforts, visit www.greenhoustontx.gov.