The 2014 program schedule included: culinary demonstrations centered around adventurous flavors and new menu trends; presentations and panel discussions focused on
sustainable agricultural practices, the role of wheat in our diet vs. seekers of gluten - free options, and water issues affecting
food production; discussions on how American menus are often shaped by millennials, health and nutrition concerns, and global cuisines; a Friday field trip to the CIA Farm in St. Helena and through Marin and Sonoma Counties to visit Pozzi Ranch, Dutton Ranch (where Valley Ford Cheese
Company joined), and Gourmet Mushrooms with tastings and presentations by the farmers as well as farm bureau and land trust experts; and the exciting and interactive Saturday Market Basket Exercise, where attendees were divided into six teams to develop menu concepts using sponsor products for the following categories:
Sustainable ingredients are gaining currency as growers look at value - added
production methods to raise income, whilst
food & beverage
companies consider ways to reduce their environmental and social footprints.
In an effort to run greener, leaner and more
sustainable facilities, many
food and drink
companies have considered making the switch to LED lighting in their
production, packaging, warehousing and / or commercial outlets.