Archive for September, 2008
September’s Sustainability Workshop
Sustainability –
What does it mean?
How do we become?
How do I help others understand?
Where are we now?
Crave Catering’s owner, Mark Lopez blogs:
Last week I got an entire day filled with sustainable answers. Not a be all and end all by any means, more like a journey or an evolution. On Thursday, September 11, 2008 I joined about 30 like-minded people interested and eager to hear what was in store for us at the Natural Step Network’s workshop entitled Sustainability Using The Natural Step Framework.
Presentations were given by Duke Castle the facilitator, Natalie Reitman-White of Organically Grown Co., Clark Brockman and Lisa Petterson, and SERA Architects. Additional Resources were provided by the Sustainability Resource Guide and Green Living.
While sustainability has been a core focus and vision for Crave Catering, we definitely still have room to grow. I was relieved to find that many of my local “heroes” in sustainability all started out just like me. I decided weeks ago when registering for this event that we would become members of the Natural Step Network. Now I know it was a great decision.
The workshop really helped us look at the big picture of sustainability and overlying strategy. We’ve been doing things to lessen our impact on the environment for many years now, but what I began to find out is that we have been doing things at the tactical level. In plain terms our approach has been simplistic, and there are ways we can be more effective.
I’m taking what I’ve learned back with me to take Crave Catering to take it to the next level of sustainability and further our journey down its path. Along the way we will discover what seems like a very simple question turn in to a variety of answers… “What does a sustainable caterer look like?” This will be the forefront of our focus, along with sharing our experiences with caterers across the nation through the Sustainable Catering Association.
ABCD Process, Sustainability Planning Process
A – Awareness, What do you know about sustainability and why it matters?
B – Baseline Mapping, What does your organization look like today?
C – Clear and Compelling Vision, What does your organization look like in a sustainable society?
D – Down to Action, How will you manage and prioritize steps to sustainability?
The natural step is not just for individuals, organizations, and is even scaleable to entire communities. I like to look at the Portland Metro-Area as my community, and how my piece of the puzzle fits in to a sustainable future.
–Mark Lopez, Crave Catering Owner
Oregon Club of Portland
This last week of August we met up with the Oregon Club of Portland to set up items from our Tropical Island Menu for their meeting!
We had Tofu Skewers with Citrus & Lime Marinade along with Jamaican Jerk Chicken Skewers as appetizers while people showed up and refreshed themselves at the bar with Chelsea!
Then everyone sat down for a formal meeting while we set up the buffet. They could hardly wait to dig in to the Fresh Fruit, Local Sliced Bread, Stir Fry Vegetables, Rice Pilaf, and our delicious main dishes… Cilantro Marinated Pork Loin with Pineapple Glaze and Grilled Mahi Mahi with Fresh Mango Salsa! There were also mini Coconut Cream Pies for dessert.
The meeting took place downtown in the White Stag Building, a beautiful building and meeting facility!
The Oregon Club of Portland is a group of members that have actively supported the athletic programs at the University of Oregon and helped foster a spirit of loyalty and enthusiasm among University of Oregon alumni and fans in the Portland area.