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DTSTART:20260428T123000Z
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SUMMARY:Taking Care of What Feeds Us - A Seasoned NL Webinar
DESCRIPTION:Seasoned NL - Well-Seasoned Industry Webinar Series \n\n\n\nMost business owners understand the importance of sustainability\, but the trouble is knowing where to start. This session introduces sustainability practices that are accessible\, make good business sense\, and help businesses meet expectations that visitors increasingly look for. The goal is to give practical\, achievable tools for running more sustainable operations within the food and beverage industry. \n\n\n\nAbout Your Hosts: \n\n\n\nAlex and Rebecca represent two local businesses that weave sustainability into everything they do. Alex is the culinary director of The Cape - a newly opened food & hospitality business which is rooted in low-waste food practices and hyper-local sourcing. Rebecca runs Gros Morne Inn - a business that has built sustainability into every layer of operations\, from Ocean Wise certified seafood sourcing to zero plastic waste\, solar energy\, and Green Step Gold Certification. \n\n\n\nTogether they show that sustainability can look different depending on your operation\, and that there's no single right way to start. \n\n\n\nThis webinar is part of the Well-Seasoned Industry Webinar Series\, brought to you by Seasoned Newfoundland & Labrador - a culinary tourism initiative powered by Hospitality NL.
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Seasoned NL - Well-Seasoned Industry Webinar Series \;
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\nMost \;business owners understand the importance of sustainability\, but the trouble is knowing where to start. \;This session \;introduces sustainability \;practices that are accessible\, \;make good business sense\, \;and \;help \;businesses meet expectations \;that visitors increasingly \;look for. The goal is to give practical\, achievable tools for running more sustainable operations \;within the food and beverage industry. \; \;
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\nAbout Your Hosts: \;
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Alex and \;Rebecca \;represent \;two local businesses that weave sustainability into everything they do. Alex is the culinary director of \;The Cape \;- \;a \;newly opened \;food &\; hospitality business \;which is rooted in \;low-waste \;food \;practices \;and hyper-local sourcing. \;Rebecca \;runs \;Gros Morne Inn \;- a \;business that has built sustainability into every layer of operations\, from Ocean Wise certified seafood sourcing to zero plastic waste\, solar energy\, and Green Step Gold Certification. \; \;
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Together they show that sustainability can look different depending on your operation\, and that \;there&rsquo\;s \;no single right way to start. \;
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This \;webinar \;is part of the \;Well-Seasoned \;Industry Webinar Series\, brought to you by \;Seasoned Newfoundland &\; Labrador \;- \;a culinary tourism initiative powered by Hospitality NL. \;
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