1 / 10

GO HEALTHY GREEN & LOCAL

GO HEALTHY GREEN & LOCAL. Want To Raise The Bar At Your Community Event? Make Your Culinary Attractions Truly Healthy And Appealing!. Take Surveys at each event to discover PREFERENCES : Traditional/comfort foods Something new & different EXPECTATIONS based on

shanae
Download Presentation

GO HEALTHY GREEN & LOCAL

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. GO HEALTHY GREEN & LOCAL Want To Raise The Bar At Your Community Event? Make Your Culinary Attractions Truly Healthy And Appealing!

  2. Take Surveys at each event to discover PREFERENCES: Traditional/comfort foods Something new & different EXPECTATIONS based on - how event is promoted and perceived Demographics Visitors? Local? Background: - ethnic socio-economic education Understand Your Audience

  3. How to make it healthy & still Ono-licious! • Offer traditional foods made with healthier ingredients: • Organic or “local transitional” • Use natural flavorings vs. artificial flavor enhancers

  4. USE LOCALLY GROWN FRESH PRODUCE • SOYBEANS(organic- non GMO) w/garlic & Hawaiian sea salt • AVOCADO SANDWICHw/lettuce, tomato & fresh baked whole grain bread • SALADw/baby greens &/or romaine, Japanese cucumbers, cherry tomatoes & yellow bell peppers • DRESSING – lemon juice, olive oil, fresh herbs, sea salt • CRUDITESw/ yogurt ranch or basil pesto dip

  5. Hawaiian • KALUA TURKEY – less fat • BROWN RICE (or hapa rice) • VEGGIE LAU LAU w/ TARO • TARO POKE • HAUPIA TAPIOCA • TARO CHIPS

  6. HEALTHY SNACKS • ORGANIC POPCORN w/ olive oil, sesame salt -nutritional yeast or roasted seaweed • KA’U ORANGE WEDGES • APPLE BANANAS & PINAPPLE dipped in chocolate sauce • KAHUKU WATERMELON

  7. BEVERAGES • MAMAKI TEA & MINT TEA w/ local honey • LEMONADE w/ local lemons and honey • ICED GINGER TEA w/local lime & honey • SMOOTHIES w/ papaya, banana, pineapple, etc.

  8. DESSERTS & SWEETS • RAW FRUIT PIES w/ nut/raisin crust • KABOKA PUMPKIN PIE w/ whole grain crust • PURPLE SWEET POTATOE PIE w/ haupia sauce • RAW CHOCOLATE BROWNIES

  9. FOOD VENDORS Find new businesses who need the exposure - cooking demo Find sponsors who want the exposure NEGOTIATE to create a win/win situation for everyone “DO-IT-YOURSELF” -certified kitchen -culinary students -volunteers to assist -create your own menus MORE CONTROL -COST -QUALITY How to get the best value without compromising quality:

  10. CONCLUSION: Why go that extra mile? Because your audience will remember having an extraordinary experience which will bring them back again and again. • There is a rapidly growing trend toward becoming healthier. Show them how easy and tasty it can be to eat healthy. -broadens attendance -important to support local “organic” and “transitional” growers -also gives them a sense of being connected to community and Nature.

More Related