The January luncheon at Prince Conference Center catered by WMSBF member Creative Dining Services incorporated products from several local companies, including Living Foods, Grassfields Cheese, Gavin Orchards, Momma Mucci, Otto’s Chicken, RW Bakers and Victory Farms. The event also earned significant points for its use of reusable utensils and place settings, finishing with a sustainability score of 23.
The first two-course meal at a forum lunch in quite some time, CDS offered attendees an exceptional value for the price, sponsoring a portion of the food cost in order to deliver a higher quality sustainable option. Approximately 70% of attendees answering the feedback survey indicated the lunch was better or much better than previous forum luncheons they had attended.
The menu: Michigan Apple Cheddar Salad or an alternative vegan salad. Maple Pecan Gouda Airline Chicken Breast with Michigan Four-Bean Medley and Beets with Bleu Cheese Crumble, or Roasted Bell Peppers stuffed with Rice, Vegetables, and Beans with a Balsamic Glaze, Roast Tomatoes, and Beets.
This is the third month that WMSBF has tracked the sustainability of its luncheons using its Green Lunch Scorecard. The high score to date was the December luncheon at Kendall College of Art & Design, which earned significant additional points by featuring an all-vegan menu.