Farm to Restaurant Workshop

Blue Oven Kitchens, Forage, and the UF/IFAS Small Farms Team are hosting the third annual Farm-to-Restaurant Workshop & Culinary Fair on Monday, August 13th at the Straughn IFAS Extension Professional Development Center. Registration is required. This event is for farmers, restaurants, caterers, distributors, Extension, and non-profits working in local food. The purpose of this workshop is to bring these groups together to learn and share in order to foster local food connections in local foodservice. This event is not open to the public.

A sustainable life is not that difficult. Whether it is your room, your hotel or your B&B you can choose to arrange it in an ecological way while enjoying various advantages. On the one hand, you are doing good for the environment by reducing the impact on the planet. On the other hand, you will reduce your waste, minimize consumption… and save money!

This waste pollutes our environment and above all prevents the reuse of waste and reduces the abundance of resources as well. Make a commitment to create a place to sort your waste: perhaps outside or on a balcony and to better avoid unwanted odours, dispose of it regularly. Also be careful with the cooking oil used at home! If you dispose of them in the sewers, it can cause serious damage to the environment: it must be carried out at the appropriate collection points on the territory.