Together Hospitality hosted our 2nd Annual Sustainability Panel at The Plant, a former meatpacking facility in Back of the Yards reimagined as a closed-loop food business incubator. Our guests enjoyed a vegan breakfast spread catered by The Plant’s own MeetStop, and pours of cava from winemaker Marta Sanvincente’s Caves Naveran. The event brought together farmers, restaurateurs, and food-systems leaders for a conversation on what sustainable sourcing actually looks like in practice, tracing the full supply chain from farmland access and direct farm relationships to menu strategy and closing the waste loop. The panel put a real emphasis on concrete steps restaurants can take starting Monday, and attendees left with practical resources and a renewed sense of how much impact individual sourcing decisions can have. Our panel featured:
Photo Credits: Midwest Foods
Together Hospitality hosted our 2nd Annual Sustainability Panel at The Plant, a former meatpacking facility in Back of the Yards reimagined as a closed-loop food business incubator. Our guests enjoyed a vegan breakfast spread catered by The Plant’s own MeetStop, and pours of cava from winemaker Marta Sanvincente’s Caves Naveran. The event brought together farmers, restaurateurs, and food-systems leaders for a conversation on what sustainable sourcing actually looks like in practice, tracing the full supply chain from farmland access and direct farm relationships to menu strategy and closing the waste loop. The panel put a real emphasis on concrete steps restaurants can take starting Monday, and attendees left with practical resources and a renewed sense of how much impact individual sourcing decisions can have. Our panel featured:
Photo Credits: Midwest Foods