SUSTAINABILITY IN MENU DEVELOPMENT: Best Practices and Trends by Chef Robby Goco
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Transcript of SUSTAINABILITY IN MENU DEVELOPMENT: Best Practices and Trends by Chef Robby Goco
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SUSTAINABILITY IN MENU DEVELOPMENT: Best Practices and Trends
Chef Robby Goco CYMA/Greenpastures DINE Philipines 2014 Food and Business Series Grand Caprice Convention Center September 26, 2014
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THE SUCCESION OF DINERS
• THREE KIND OF DINERS •EATING HABITS AND HEALTH CONDITIONS •DISCOVERY •FUNDAMENTAL ISSUES •SIMPLE LIVING
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THE BIRTH OF EATERIES
•INABILITY TO COOK AT HOME •BREAKING BREAD •SIMPLE MENUS •SUSTAINABLE DINING
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EVOLUTION FROM SLOW FOOD TO FAST FOOD
•ENTERPRISE AND EFFICIENCY •INCREASED DEMAND FROM CONSUMERS •SHIFT FROM NATURAL TO INTENSIVE FARMING •SHIFT FROM PURCHASING FROM FARMS TO PURCHSING FROM GROCERIES
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PIZZA
BURGERS & FRIES
PASTA
JAPANESE FOOD/RAMEN
JUICING
SALAD
STEAKS & CHICKEN
BREAKFAST
DIMSUM
BUFFETS
COFFEE
GRAINS
TRENDS IN BASIC FOOD CATEGORIES
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TRENDS IN BASIC FOOD CATEGORIES
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THE OLD FOOD PYRAMID
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TRENDS IN DINING AND EATING HABITS
• LOW FAT PRODUCTS •BETTER OILS AND FAT •HIGH FIBER •NATURAL SUGAR •SMART GRAINS •ORGANIC MEAT AND POULTRY •PROBIOTIC FRUITS AND VEGETABLES
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DIET TRENDS
•LIFE STYLE CHANGES •FOOD INTOLERANCE TEST •BLOOD TYPE DIET
•HEALTH RESTRICTIONS
•DIABETES •HYPERTENSION •CHOLESTEROL
•DIETS
•ATKINS •SOUTH BEACH •COHEN •CG •PALEO
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SUSTAINABILITY IN FOOD SERVICE
•FOOD SOURCE •RESTAURANT DESIGN •CLEANING MATERIALS AND WASTE MANAGEMENT •SEASONAL EVOLVING MENUS
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OUR ANSWER TO THE CLAMOR – WE HAVE COME FULL CIRCLE
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•THE IDEA BEHIND GREENPASTURES •THE GREENPASTURES EXPERIENCE •FUTURE OF GREENPASTURES
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CONCLUSION