What it Means to be Green in 2018 – A McEvoy Ranch Social Club Chat
Join us for a thought-provoking, and delicious, afternoon on Saturday, October 13th, as we meet with innovators in the field of upcycled foods. Food waste has become an enormous global issue in the 21st century; it is estimated that 40% of the food in the U.S. is wasted, while the carbon footprint of food produced and not eaten is estimated at 3.3 billion tons of greenhouse gases, making food wastage the third top GHG emitter after the U.S. and China.
There are brilliant innovators hard at work finding solutions to this problem, however, and we’ll meet some of them during our Chat. You’ll join us for a panel discussion with thought leaders from both nonprofit and for-profit organizations who are upcycling foods in remarkable ways; creating new products out of raw materials that in the past would have been discarded or finding new means of food distribution to underserved communities.
Our Social Club Chat will include the following panelists:
• Sue Conley – Co-founder of Cowgirl Creamery and Panel Moderator
• Claire Herminjard – CEO and Founder of Mindful Meats
• Nick Papadopoulos – Founder of Crop Mobster
• TwoXSea – McFarland Springs Trout
• Ria D’Aversa – Farming Manager, McEvoy Olive Ranch
Enjoy a “Sustainability Information Fair,” a walk around showcase where you can speak with and learn from the innovators on the front lines of food waste innovation.
Our Sustainability Information Fair participants include:
• Preserve Farm Kitchen
• Ceres Project
Finally, you’ll sit down to “A Perfectly Imperfect Meal”; a lunch created entirely from upcycled and sustainably raised foods, prepared by our Culinary Director Jacquelyn Buchanan, and paired with McEvoy Ranch wines.