“A Seat at the Table: Southern Cuisine Featuring North Carolina’s Women and BIPOC Farmers and Food Producers” Phil Evans, Executive Chef, Raleigh (N.C.) Convention Center, Centerplate The ‘eat local’ concept has long been a part of sustainability efforts. Meat and produce from nearby farms don’t require long-distance transportation to your table, cutting the use of fossil fuels and the carbon footprint for the transaction.  Given a little time to think, Phil Evans figured out a way to expand that idea and make it even more meaningful. The name is long — “A Seat at the Table: Southern Cuisine Featuring North Carolina’s Women and BIPOC Farmers and Food Producers” — but the idea is simple: Give farmers who are women and people of color, traditionally underrepresented in the industry, a chance to sell to a major food buyer and make connections in the community. It also introduces new items to the… Continue Reading Best Sustainability Initiative

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