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X-WR-CALNAME:Sustainable Pittsburgh
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X-WR-CALDESC:Events for Sustainable Pittsburgh
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DTSTART;TZID=America/New_York:20190619T180000
DTEND;TZID=America/New_York:20190619T180000
DTSTAMP:20260619T152452
CREATED:20190610T192457Z
LAST-MODIFIED:20230629T185336Z
UID:4683-1560967200-1560967200@sustainablepittsburgh.org
SUMMARY:Good Taste\, No Waste
DESCRIPTION:As the Pittsburgh restaurant landscape becomes more robust and competitive\, restaurant owners are carving out niches to ensure they can attract loyal customers as well as keep staff. No longer does that simply mean delivering value and good food at fair prices. To maintain an edge in the restaurant world also requires sustainable practices. What does this mean? The Post-Gazette has assembled a panel of restaurateurs who are shaping sustainability in Pittsburgh by prioritizing energy efficiency\, minimizing food waste\, upholding fair labor practices\, and ensuring diversity in staffing. \nPANEL INCLUDES: \n\n\nMelissa McCart\nModerator\, Restaurant Reporter and Critic\, Pittsburgh Post-Gazette \nKeyla Cook\nOwner and Chef\, Casa Brasil \nSonja Finn\nOwner and Chef\, Dinette; Consulting Chef\, The Cafe Carnegie \nPete Kurzweg\nCo-owner\, Hidden Harbor\, Independent Brewery Company and Lorelei’s \nDenele Hughson\nDirector of Farm Education\, Grow Pittsburgh \nArrive early to chat with Greater Pittsburgh Community Food Bank\, 412 Food Rescue and Sustainable Pittsburgh!
URL:https://sustainablepittsburgh.org/event/good-taste-no-waste-2/
LOCATION:Heinz History Center\, 1212 Smallman St.\, Pittsburgh\, PA\, United States
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20190619T180000
DTEND;TZID=America/New_York:20190619T180000
DTSTAMP:20260619T152452
CREATED:20190610T192457Z
LAST-MODIFIED:20230629T185751Z
UID:3094-1560967200-1560967200@sustainablepittsburgh.org
SUMMARY:Good Taste\, No Waste
DESCRIPTION:As the Pittsburgh restaurant landscape becomes more robust and competitive\, restaurant owners are carving out niches to ensure they can attract loyal customers as well as keep staff. No longer does that simply mean delivering value and good food at fair prices. To maintain an edge in the restaurant world also requires sustainable practices. What does this mean? The Post-Gazette has assembled a panel of restaurateurs who are shaping sustainability in Pittsburgh by prioritizing energy efficiency\, minimizing food waste\, upholding fair labor practices\, and ensuring diversity in staffing. \nPANEL INCLUDES: \n\n\nMelissa McCart\nModerator\, Restaurant Reporter and Critic\, Pittsburgh Post-Gazette \nKeyla Cook\nOwner and Chef\, Casa Brasil \nSonja Finn\nOwner and Chef\, Dinette; Consulting Chef\, The Cafe Carnegie \nPete Kurzweg\nCo-owner\, Hidden Harbor\, Independent Brewery Company and Lorelei’s \nDenele Hughson\nDirector of Farm Education\, Grow Pittsburgh \nArrive early to chat with Greater Pittsburgh Community Food Bank\, 412 Food Rescue and Sustainable Pittsburgh!
URL:https://sustainablepittsburgh.org/event/good-taste-no-waste/
LOCATION:Heinz History Center\, 1212 Smallman St.\, Pittsburgh\, PA\, United States
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