Showcasing their leadership and long-time commitment to environmental conservation, The Field Museum will be the first cultural institution to implement a program of this scope – integrating a sustainability strategy in the Museum’s next foodservice contract for its in-house restaurants. The Field Museum strategy is a component of a program called, Beyond Green: Sustainable Foodservice for Cultural Institutions, which also addresses monitoring of the strategy once it is implemented. The ten year strategy was created under the guidance of Chicago-based sustainability consulting firm, Greg Christian Consulting (GCC).

As the first institute-driven program to dedicate such robust efforts to sustainability, The Field Museum sees great promise as Beyond Green:

  • Drives quantifiable sustainability practices for the future by putting goals of the strategy into foodservice contracts.
  • Is tailored to the needs of the individual institution and,
  • Demonstrates an aggregation of prominent environmental foodservice standards, including Green Restaurant Association, Green Seal Environmental Standard for Restaurants and Food Services (GS-46), and APEX (Accepted Practices Exchange) Standards for Green Meetings and Events.
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Welcome to 
Chef Magazine's February Digital Edition.
Chef's February Cover
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  • Double Duty
    Snacking as meal replacement has been designated a hot trend for 2011, according to The Food Channel. In order to help maximize these snack sale opportunities, Chef offers a selection of menu ideas that could be listed as either an appetizer or a small bite. With wine pairings by Marlene Rossman

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