Prepare a Sustainable Menu

South Carolina Green Hospitality Alliance – 2014 Spring Webinar Series

This Webinar was recorded on May 1, 2014

View this Webinar on the ESRC YouTube Channel


Local and sustainable food is not just a trend; it’s a smart business decision. For tips on greening your food service operation, join the S.C. Green Hospitality Alliance for a conversation about how and why to source sustainable menu items.

Hear why South Carolina chefs are looking at how and where their food is produced. Learn how local food can help you attract customers and boost the state’s economy.

This webinar is part of the 2014 Spring Webinar Series presented by the South Carolina Green Hospitality Alliance, a program of the S.C. Restaurant and Lodging Association and the S.C. Office of Solid Waste Reduction and Recycling designed to help hotels, motels and restaurants go green. To learn more about the series, visit DHEC’s Green Hospitality Program web site.

Return to the Green Hospitality Webinars page.


Anne McGovern
Green Hospitality Program Manager
S.C. Department of Health and Environmental Control
Office of Solid Waste Reduction & Recycling

Facilitated this informative session comprised of two panelists representing the South Carolina Department of Agriculture, Certified SC Program and JHM Hotel and Restaurant Group’s Roost Restaurant.  The panelists share information about the sustainable practices and business benefits of using locally grown food for restaurants.

Presentation: Certified South Carolina Campaign
Start Time: [01:50]
Duration: 8 minutes

Ansley Turnblad
Program Coordinator
Certified SC Program
S.C. Department of Agriculture

Presentation: Roost Restaurant’s “Soil-to-City” Sustainable Strategies
Start Time: [09:56]
Duration: 12 minutes

Michael Rosen
VP of Food and Beverages
JHM Hotel Restaurant Group
Roost Restaurant