The International Boston Seafood Show (IBSS) and Seafood Processing America (SPA), North America's largest seafood exhibition, will take place from March 15 to 17 at the Boston Convention & Exhibition Center. The exhibition offers a global marketplace where buyers and suppliers can meet, as well as an extensive range of seafood, equipment and new products.
This year's keynote speaker is Japanese Iron Chef Masaharu Morimoto. Event features include a conference program exploring best practices in the seafood marketplace, culinary demonstrations from top industry chefs and an awards ceremony showcasing new products.
Last year, more than 17,000 people attended the events, 25 percent of whom were from abroad. In total, attendees from 97 countries were present at the IBSS and 20 countries were represented at SPA. With global seafood consumption expected to increase 25 percent by 2015, according to the United Nations Food and Agriculture Organization, a significant international presence is expected again this year. For more information on IBSS and SPA, visit www.bostonseafood.com
Contributed by Patrick T. Copps, urban and industrial entomologist, and technical services manager, Orkin Commercial Pacific division
The best chefs know the key to culinary success lies in the ingredients--and with consumers more green-conscious than ever, many chefs are turning to natural ingredient choices. The same is true for pest management; it requires multiple "ingredients" to be successful, and customers are seeking healthier options. So, when considering greener alternatives for your restaurant, remember you can also "go green" with your pest control.
Today, the most effective recipe for pest control is integrated pest management (IPM). An IPM program encourages preventive measures, rather than reacting to pests after they have infested your establishment. Once inside, pests can damage your property and soil your restaurant's reputation. IPM takes a proactive, environmentally friendly approach to pest management, emphasizing alternative methods to manage pests and relying on chemicals only as a last resort. Follow the IPM recipe below to prevent pests, protect food safety and ensure the health of your employees and patrons.
Level: beginner. Green pest control doesn't have to be complicated. Incorporating environmentally friendly techniques can be as simple as adopting or refining a sanitation plan for your establishment or working with your maintenance professional to make beneficial changes in your outdoor lighting. Work with your pest-management provider to review the following ingredients and determine which green pest-management "ingredients" are a fit for your foodservice operation.
Lighting. Mercury vapor lights attract flying insects and other pests. Install these lights at a distance from your building, such as in the parking lot, to draw pests away from your establishment. Use sodium vapor lights near building entrances; they are less appealing to pests.
Air flow. Establish a positive air flow out of your building to push pests outside. To check air flow, hold a small strip of paper under the doorway. If the paper blows away from your building, the air flow is positive. Work with an HVAC professional to make any necessary changes.
Organic cleaner. Scrub floor drains with a brush and organic cleaning product that uses naturally occurring bacteria to break down grease and grime. Drain flies feed on this bio-film residue and can use it as a breeding ground wherever accumulations are present.
Fly lights. Ultraviolet lights attract flying pests to a nontoxic sticky board. Install fly lights near entrances to food preparation and waste disposal areas. Ask your pest-management professional to monitor sticky boards for pest activity. The type and amount of flying insects on a sticky board can help determine the extent of a pest problem and help prevent an infestation from getting out of hand.
Insect baits. Available as gels or pucks, insect baits contain low doses of chemical compounds that do not become airborne. Nonvolatile baits provide targeted and safe treatment applications that eliminate the need for residual sprays. This tool is a healthier alternative to traditional pest management with low risk to staff and diners. Only licensed pest-management professionals should apply insect baits.
Repellents. Force pests to retreat with this combination of pyrethrins, compounds extracted from chrysantamum flowers, and silica gel, an inorganic compound that dries out insects' exoskeletons. Work with your pest-management provider to identify small cracks and crevices in your building's exterior and have them treated with repellent. After treatment, have the openings sealed with caulk to help reduce the chance of future infestations.
Method. A true IPM program not only uses the environmentally friendly "ingredients" above, but it also is based on a partnership between you, your pest-management professional and your staff. The cooperation of your employees is essential, as they are the eyes and ears of your establishment. Keep the lines of communication open between all parties. Many reputable providers offer staff trainings to instruct employees on the signs that indicate the presence of pests and how to react if they suspect an infestation.
Cook time. While teamwork is a key ingredient, another necessary component is patience. A comprehensive green pest-management program doesn't happen overnight. It takes time to get everything just right--much like the best recipes.
Yield. With help from your pest management provider and support from your staff, you'll be well on your way to an effective pest-management program. Now that's a recipe for success.
About
Chef's Stirrings is the official blog of Chef Magazine, the industry publication for restaurant and foodservice professionals. The blog offers culinary news and online exclusives from the editors ofChef.
The International Boston Seafood Show (IBSS) and Seafood Processing America (SPA), North America's largest seafood exhibition, will take place from March 15 to 17 at the Boston Convention & Exhibition Center. The exhibition offers a global marketplace where buyers and suppliers can meet, as well as an extensive range of seafood, equipment and new products.
