Transcript

• Session Spotlight: Baking an Impact - small changes for more sustainable baking
• Hi, my name is Genevieve Meli, and I'm an Associate Professor at the Culinary Institute of America. I am going to be discussing my newest book, Baking and Impact, Small Changes to More Sustainable Baking.
• What topic/trend does this session cover and why is it important?
• The topic that I'm covering is about sustainability. This is my interpretation of how pastry can get sustainable. I know that it's really hard since we use butter, milk, eggs, things that are not very sustainable, and this is my take on it, and I hope that this can help people have a base and then they can build from it. So my topic is about sustainability.
• What will attendees learn from this session?
• Attendees are going learn from my session how you can be sustainable in pastry. Small changes actually do make a difference. So if we all make these small little changes, these small little tweaks, we can be sustainable, we get used to that, and then we add on and add on and add on. But first, we need to do the baby steps, and this is the baby steps. So, hopefully, people will have their mind opened and think, yes, I, I actually can do this and be a beautiful thing.