Green Cuisine
Pre-register for Green Cuisine now!
Click here to register online and become eligible for many door prizes.
Please join us for Green Cuisine 2008!
When: July 16th, 2008
Time: 5 pm to 8 pm
Location: Food For Thought 10704 Oviatt Rd. Honor, MI 49640
For more information, please call 231-326-5444
or email green-cuisine@foodforthought.net
Green Cuisine™ is a celebration of local cuisine and is a "zero-waste" event...every utensil, glass, etc. is washable, compostable or recyclable...dedicated to raising awareness about local gourmet food and beverages. Many local food, wine and beer artisans will be sampling their gourmet products.
Green Cuisine 2007 was a success with over 1000 visitors. The list of exhibitors for 2008 already includes:
La Becasse
Oryana
Grocers Daughter Chocola
Higher Grounds Trading Co.
Chateau Chantal
Black Star Farms
Cherry Republic
Ciccone Vineyard and Winery
Shady Lane Vineyards
Trattoria Stella
Short's Brewery
Light of Day Organics
L. Mawby Vineyard
Cherry Stop
Shetler Dairy
Pleasanton Brick Oven Bakery
Little Artshram
Green Island
Why Green Cuisine?
Green Cuisine is an expression of Food For Thought’s philosophy. It is our effort to bring greater awareness to the benefit of local food and sustainable business practices. Visitors will be able to sample some of the best products of local food and beverage artisans, tour Food For Thought’s organic farm and green buildings as well as socialize, learn and have fun in a beautiful setting.
This is a “zero-waste” event. What does “zero-waste” mean?
As in all things sustainable “zero-waste” is a process, not a destination. The goal is for all the waste generated from the event to be either reusable, recyclable or compostable. Utensils, drinking cups and plastic bags are made from corn and compostable. Plates are also made from non-bleached recycled content and along with the food scraps are added to our onsite composting piles where we compost 100% of our food waste from our food facility along with approximately 7 tons of cardboard every year. This compost is then used on our organic farm and the organic farms of local farmers that grow crops for us. Last year we had close to 1000 people eating, drinking and socializing which resulted in less than one ounce of waste.
Want to know more?
To learn more about Green Cuisine, listen to this interview with Timothy Young on the Mary In The Morning Program.
