News Releases
EAT'N PARK HOSPITALITY CHEFS PREPARE LOCAL FOODS FOR RACHEL CARSON SUSTAINABLE FEAST PITTSBURGH
PITTSBURGH, PA May 22, 2009 – Eat’n Park Hospitality Group chefs will join the best of Pittsburgh chefs by preparing great, local foods of the region during the 3rd annual Rachel’s Sustainable Feast at the Rachel Carson Homestead in Springdale, PA on May 24.
The event is held in celebration of Rachel Carson’s birthday (May 27), a writer and ecologist from the Allegheny Valley who recognized the potential for human activity to disrupt the fragile, complex, and wondrous web of life. Her legacy to this and future generations is guided by her environmental ethic:
- Live in harmony with nature
- Preserve and learn from natural places
- Minimize the impact of man-made chemicals on natural systems of the world
- Consider the implications of human activities on the global web of life.
Jamie Moore, Eat’n Park Hospitality Group director of sourcing and sustainability and organizing partner for the event was responsible for planning AgRecycle’s participation to compost the entire event. This includes plates, flatware, napkins and cups which are all made of compostable material. There will be bins located up and down the street for disposing of these items, as well as food.
Eat’n Park Hospitality chefs are proud to help connect people to all the great things going on in Pittsburgh’s backyard. Featured chefs are: Keith Fuller of Six Penn Kitchen (who’ll be joined by Steve Salvi of Fede Pasta), Paul Bates (executive chef at Longwood at Oakmont) of Cura Hospitality, Terry Geracia (executive chef at Medrad Inc.) and Rick Carrillo (executive sous chef at Ericsson) of Parkhurst Dining Services.
In addition to participating in sustainable events, Eat’n Park Hospitality Group is a leader in supporting local agriculture through FarmSource, a sustainable sourcing program the organization created to help establish relationships with local farms and producers of food. Through its membership with the Pennsylvania Association of Sustainable Agriculture, orchards, farms and purveyors are easily identified within a 100-mile radius of client locations. Through FarmSource, Eat’n Park Hospitality Group clients are able to support and continue growth for local commerce by more than 20%.
Other sustainable efforts include on-site gardening and composting at its client’s college and corporate campuses, senior living communities and hospitals, as well as recycling of spent-fryer oil used to help produce bio-diesel fuel.
Eat’n Park Hospitality Group promotes its sustainable activities to its guests through EcoSteps, an educational tool that communicates the actions the organization takes to protect the environment, support local communities and expand its role as a socially responsible organization.
