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Over the past few years, there has been a clear and increasing shift towards restaurants, grocery stores and other food sellers that champion a deep appreciation for sustainably sourced ingredients.

Nowadays, it seems like every other F&B business has a sustainable product featured in their offerings. But can customers truly identify the difference between the genuine vs. the marketing greenwash?

As part of Conscious Collective’s 10-day event, this workshop will inform the general public on where certain ingredients come from, how to be more aware of greenwashing in their daily lives, and how to purchase and eat food with a conscience.

Shiz Scott, DNA Director of Maximal Concepts and Patrick Zepho, Executive Chef of Entrée Grocer, will be leading this free workshop event.

Join us for this free workshop on Saturday, 5th May at 12:30PM and enjoy complimentary sustainable food bites! Reserve your spot via Eventbrite today: https://www.eventbrite.com/e/the-conscious-collective-maximal-concepts-food-with-a-conscience-tickets-44974803849

Shiz will also be in a panel discussion on Sustainability in Hospitality at 4:30pm. Click here to find out more about this panel: http://bit.ly/MCLivePanel

See all event details here: http://bit.ly/FoodWithAConscience