Press Releases

Jamie Moore, Parkhurst Director of Sourcing and Sustainability Presents Local Sourcing & Greening to Pittsburgh Dietetic Association

WHAT: More than 60 Pittsburgh dietitians will receive a continuing education credit when they attend “Sustainability and Local Sourcing: How to Go Greener” presented by Jamie Moore, Eat’n Park Hospitality Group director of sourcing and sustainability.  The course will be held during the Registered Dietitians Day celebration sponsored by the Pittsburgh Dietetic Association.

According to Moore, the learning objective for dietitians (RD’s) and dietetic technicians, registered (DTR’s), is to understand the value and vital future impact of sustainability, how to source foods locally, and overall how to consider first steps to greening their facilities and operations.

Moore, who is responsible for educating Eat’n Park management and their clients on greening facilities, and forges partnerships with many local farms and producers of food through the company’s FarmSource program, says that composing multi-disciplinary “green teams” is the recipe for success.  “At Parkhurst Dining Services, the on-site food service company of Eat’n Park Hospitality Group, we have identified chefs and food managers who champion our “Ecosteps” cause throughout colleges and universities.  Their focus is to assist in securing local farms as well as coordinate farm visits with other chefs and management of Parkhurst.”

Elise Drake, DTR, public relations and national nutrition month co-chair, says that learning more about local agriculture helps dietitians develop menus based on seasonal foods that are fresh and healthier.

WHEN:  Wednesday, March 10, 2010, 6 to 7 p.m.

WHERE: Eat’n Park Hospitality Corporate Offices 
285 E. Waterfront Drive
Homestead, Pa 15120

Jamie Moore, Parkhurst Director of Sourcing and Sustainability Presents Local Sourcing & Greening to Pittsburgh Dietetic Association

WHAT: More than 60 Pittsburgh dietitians will receive a continuing education credit when they attend “Sustainability and Local Sourcing: How to Go Greener” presented by Jamie Moore, Eat’n Park Hospitality Group director of sourcing and sustainability.  The course will be held during the Registered Dietitians Day celebration sponsored by the Pittsburgh Dietetic Association.

According to Moore, the learning objective for dietitians (RD’s) and dietetic technicians, registered (DTR’s), is to understand the value and vital future impact of sustainability, how to source foods locally, and overall how to consider first steps to greening their facilities and operations.

Moore, who is responsible for educating Eat’n Park management and their clients on greening facilities, and forges partnerships with many local farms and producers of food through the company’s FarmSource program, says that composing multi-disciplinary “green teams” is the recipe for success.  “At Parkhurst Dining Services, the on-site food service company of Eat’n Park Hospitality Group, we have identified chefs and food managers who champion our “Ecosteps” cause throughout colleges and universities.  Their focus is to assist in securing local farms as well as coordinate farm visits with other chefs and management of Parkhurst.”

Elise Drake, DTR, public relations and national nutrition month co-chair, says that learning more about local agriculture helps dietitians develop menus based on seasonal foods that are fresh and healthier.

WHEN:  Wednesday, March 10, 2010, 6 to 7 p.m.

WHERE: Eat’n Park Hospitality Corporate Offices 
285 E. Waterfront Drive
Homestead, Pa 15120