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Food and Beverage Session: Local and Organic

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How does a planner make cost effective menu selections that are also sustainable? What questions will the APEX F&B standard explore for planners in the section of F&B and what will suppliers be required to do. Are these solutions cost neutral, cost savings or at added cost?
Session Audio

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Wednesday: 10:30-12:00pm
Room: Korbel 4F
Greg Christian
More Info

By attending this session participants will learn to:

* Explore the design and budget of sustainable menus for both planners and suppliers.
* Discover cost effective ways to integrate green f&b solutions in their events.
* Assess the importance of local/organic food selection in menu planning.

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