“Chew On This” – with Steve Golob

Head over to the Irving K Barber Learning Centre webcasts home and watch Think & Eat Green @ School team member Chef Steve Golob of Place Vanier Restaurant  discuss the business case behind sustainable food and the costs and benefits of eating local, organic, and fairtrade.

He’s forthright, to the point, and passionate. Click the image. Head to 48:50 for the beginning of Steve’s talk. Be convinced.

Chef Steve Golob from Place Vanier Residence discusses the business case behind sustainable food and the cost and benefit of eating local, organic, and fairtrade.

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