Sustainable Foods
Appetizer
Tomato basil soup – Tomatoes contain antioxidant vitamins A and C, which help cells in the body from dangerous free radicals. Tomatoes also have a low carbon footprint making them environmentally sustainable (Sorensen and Kristian 237).
Main Course
Garlic herb baked chicken with sweet potatoes and asparagus – Chicken has a lower carbon footprint compared to beef. Chicken produces 6.9 kg CO2 making it the least emitter of carbon dioxide compared to similar sources like turkey (Dunkley and Dunkley 22). Sweet potatoes have a minimal carbon footprint at approximately 0.095 kg co2 (Liu 386). They are also rich in antioxidants and have high fiber content that promotes gut health. Asparagus is a vegetable packed with nutrients and can easily be found at the local markets in Pullman, Washington.
Dessert
Skinny pineapple cheesecake bars – This is a low carb dessert. Also, pineapples are locally available and also loaded with nutrients and antioxidants (Liu 385).
Alteration for Allergies
The common food allergies that people report are dairy products, seafood, nuts, and lactose (Liu 386). If attendees indicate food allergies, there will be special dietary offered as a substitute. However, the three-course meal has been carefully crafted to minimized food products that fall under common allergens. Don't use plagiarised sources.Get your custom essay just from $11/page
Event Specifications Guide
I would write the meal planned in the event specifications guide the way I have described it. I would include important details such as calorie count and possible allergens next to each food item indicated. I would conclude with a note of where the ingredients have been sourced. All guests, chefs, and event planners would receive the event specifications guide.
Pre-Function Meeting
Key event planners hired staff such as chefs, waiters, and other designers should be part of the pre-function meeting. Their presence is crucial so that they can go over all the activities, their roles in planning and executing various duties, and receive an update of any changes.
Works Cited
Dunkley, C. S., and Dunkley, K. “Greenhouse gas emissions from livestock and poultry.” Agric. Food Anal. Bacteriol 3.1 (2013): 17-29.
Liu, Rui Hai. “Health-promoting components of fruits and vegetables in the diet.” Advances in nutrition 4.3 (2013): 384S-392S.
Sorensen, J. N., and Kristian, Thorup-Kristensen. “An organic and environmentally friendly growing system for greenhouse tomatoes.” Biological agriculture & horticulture 24.3 (2006): 237-256.