We invite you to mingle with chefs, winemakers, industry experts and people like you - while exploring our emphasis on the sustainable, natural & bio-dynamic... mindful of making our world the best it can be.
What it means to be Green at Wine & Food Week:
Return to Nature:
Chefs are encouraged to use local, farm-to-market products, sustainable and organic when possible in order to be considered for the Waterford Crystal National Chef of Chefs Awards to be featured in body + soul Magazine September issue.
Recycle:
We'll recycle the wine bottles, water bottles, plates and other materials from the event.
Repurpose:
Event promotional materials are printed on recycled paper with soy ink
Corks will be reused in making art projects
Exhibitors are requested to use products and materials that can be reused, repurposed, or recycled.
Selected Events will feature products that are in their second use
Restore:
The use of solar panels at selected events will help to off-set energy usage from the event.
Reframe:
Dedicated educational elements such as Natural Street @ Market Street will provide hands-on family-style learning showcasing products and services that embrace "green" living, "green" building and a mindful approach to living.
Environmental Benefits:
Enhance and protect ecosystems and biodiversity
Improve air and water quality
Reduce solid waste
Conserve natural resources
Economic Benefits:
Reduce operating costs
Enhance asset value and profits
Improve employee productivity and satisfaction
Optimize life-cycle economic performance
Health and Community Benefits:
Improve air, thermal, and acoustic environments
Enhance occupant comfort and health
Minimize strain on local infrastructure
Contribute to overall quality of life
Our Green Guests
 Jeff Kunde Website |
 Sara Snow Website |
 Monica Pope Website |
 Jose Duarte Website |
 Jef Fosberg Website |
 Jim Solomon Website |
 Sandra Gluck Website |
 Tod Murphy Website |
 Morgan Robinson Website |
 Rebecca Rather Website |
 USGBC Website |
 Waste Management Website |