If you know Southface, you have heard
us mention eco-charrettes, eco-building, and eco-design
but have you ever heard of an eco-gastronome? If not, check
out Slow Food International and its role in our Visionary
Dinner!
According to Slow Food, if we wish
to enjoy the pleasure the world can give us, we must strike
a balance of respect and exchange with the natural environment.
This is why Slow Food followers define themselves as ‘eco-gastronomes.’ Slow “Foodies” recognize
that people's pleasure in sustenance is fundamentally connected
to the equilibrium we preserve with the environment in
which we live. Slow Food conducts international events
to create public awareness, and we hope Southface’s Visionary
Dinner generates even more interest in both the Southface
and Slow Food missions.
The February 12, 2003 Visionary Dinner
will demonstrate Slow Food principles from the likes of
Atlanta’s thriving Slow Food Convivium (chapter), Chef
Mary Moore of the Cooks Warehouse, Chef Larry Ammons of
Bang Bistro, Chef John Ash of Fetzer Vineyards and the
Georgia Grown Farmers Cooperative.
Relax and enjoy an evening filled
with sumptuous “slow food” and delightful, organically
grown wines. As Valentine’s Day approaches this year, you
can celebrate with your significant other, support your
community and connect with the environment by attending
the Visionary Dinner.
Slow down and join us for a pleasurable
evening at the 2003 Visionary Dinner.
Slow food says… “From awareness to
well-being and back again!”
Fair
Trade Coffee—
Visionary Dinner coffee provided
by Café Campesino
Mini Caffeinated Dictionary:
“Organic” coffee refers to
the way the coffee is grown, using no pesticides
or chemical fertilizers. The use of the word may
or may not mean it is actually certified organic.
“Shade Grown” coffee is grown
under forest cover, providing habitat for songbirds
and other forest creatures. Some shade-grown coffee
is certified as “bird-friendly,” but most is not.
“Fair Trade” denotes the coffee
has been certified by TransFair (Canada or USA).
In order to be certified, growers receive $1.26/pound
or 5 cents higher than market price, whichever
is greater. The growers must be small businesses,
family farms and work-owned co-operatives bringing
significant benefits to their workers and communities,
and growers need to be provided with financial
and technical support to protect them from exploitation.
Finally, the coffee shipping companies’ finances,
practices and policies must remain open to the
public.
Visit www.cafecampesino.com for
more information and to see a wide selection of
fair trade coffees.
Source: Dauncey, Guy. Permaculture
Magazine: Solutions for Sustainable Living. No.
32, Summer 2002. “The Cappuccino Fears.”
Organically Grown Wines—
Visionary Dinner wines
provided by Fetzer
The Wine Institute is the
public policy advocacy association of California
wineries that brings together the resources of
550 wineries and affiliated businesses to support
legislative and regulatory advocacy, international
market development, media relations, scientific
research, and education programs that benefit the
entire California wine industry. The Wine Institute
encourages sustainable practices among vineyards,
and Fetzer is a leader in these efforts. The Institute
created a nonprofit foundation, the California
Sustainable Winegrowing Alliance (CSWA), to develop
a Code of Sustainable Wine Growing Practices and
workbook that includes best practices for a vineyard
and winery to follow in respect to ecological matters.
Fetzer Vineyard President Paul Dolan is on the
newly formed CSWA Board of Trustees. Dolan will
address Fetzer’s sustainable agricultural and business
practices at the 2003 Visionary Dinner.
Fetzer Successes
Organic Farming
The largest grower of
certified organically grown grapes on the North
Coast and one of the largest in the world.
100% of the 2,000 farmed
acres are certified organic through California
Certified Organic Farmers (CCOF).
The organic vineyards are
farmed without the use of pesticides, herbicides
or chemical fertilizers.
Carbon Emission Mitigation
With the switch to 100%
renewable power, electricity generated green
house gas impacts were reduced to zero.
With reductions to landfill,
solid waste emissions have been reduced 92%.
Energy Conservation
The first and only winery
to buy 100% Green Power.
Photovoltaics provide 75%
of the power used in the Administration Building.
Waste Reduction
Through a company-wide
waste reduction effort of recycling all bottles,
cardboard, plastic, aluminum, paper, antifreeze,
waste oil, fluorescent tubes and glass, Fetzer
has reduced waste to landfill by 94% since 1990.
WaterManagement
In 1998, Fetzer created
and implemented a natural filtration system.
Employing gravel and sand
filters and a planted reed bed, the treated water
is used on the winery’s organically farmed grapes
and landscaping.
Earth Friendly Packaging
Bottles are made from 40%
recycled glass/post consumer waste.
Case boxes are produced
from 100% post consumer waste.
