From November 11-13, hundreds of Delaware North chefs, food & beverage managers, and property managers descended upon the Buffalo Niagara Convention Center for the annual Food & Beverage Summit.  Several community involvement, nutrition, and sustainability-focused initiatives were highlighted throughout the event, touching each of the aspects GreenPath.f&b summit

During the Parks & Resorts breakout session, experiences with the Frylow and Vito Oil Filtration systems were discussed, weighing the positives and negatives.  Property chefs and managers also shared their efforts towards events celebrating local foods and wines.

Vendors included EcoProducts and several other companies promoting compostable serviceware, the Vito Oil Filtration system, the Green Restaurant Association, Lean Path food waste tracking system, and several other sustainability-focused vendors.

One of the keynote speakers, Jeff Sinelli, founder of Which Wich, highlighted the importance of community engagement and how his company is taking action through their Project PB&J campaign.

In a presentation given by B. Hudson Riehle, SVP for the National Restaurant Association’s Research & Knowledge Group, it became obvious that the ‘trend’ of sustainability is no longer simply a passing fad, but is rather becoming mainstream, as he shared facts and figures about the restaurant industry as a whole.  Of the Top 10 Trends from the NRA’s 2014 Culinary Forecast, nearly all of them are centered around local sourcing, sustainability, and health & nutrition.  The following statistics were included in their 2014 Consumer Trends:

  • 58% of consumers are likely to make a restaurant choice based on its environmental sustainability efforts.
  • 64% of consumers are more likely to visit a restaurant that offers locally-produced food items.
  • 72% of consumers are more likely to visit a restaurant that offers healthy options.