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Event Details
A fundraiser dinner & disscusion to raise funds for our local food assessment.
Come join us for what will be a monthly event in Red Feather's Cellar for a dinner, drink, and a viewing of a movie or discussion group. The topic will always be around our food system. The dinner is a 3-course meal that's always locally inspired. Dave Krick, the owner of Bittercreek/Red Feather, has generously donated the meals so all the money from your purchase goes towards the food assessment.
NOTE: The price does not include a tip to your server(s), so we suggest a tip please.
The event will be the last Thursday of the month. Seating is limited to 20 so first come first served!
Month of February:
What: "Food, Inc. - Hungry for change?" - a movie around our food system that lifts the veil on our nation's food industry.
When: Thursday, Feb 25th, doors/dinner at 6:30PM, movie at 7:00PM
All proceeds will be used for a local food assessment to be performed by the Treasure Valley Food Coalition (TVFC). The assessment is essential to inform the development of a sustainable local food system through the evaluation of factors limiting the production and distribution of local food. A food assessment will answer questions such as:
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How much and what type of food is grown in the Treasure Valley?
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How much food and what type of food is needed for our Treasure Valley population?
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How much food is imported and exported?
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How is local food distributed?
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How accessible is the local food that is available?
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What factors impact the production, processing and distribution of local food?
When & Where
Red Feather Cellar
246 N. 8th St.
Boise,
83702
Thursday, February 25, 2010 at 6:30 PM (MT)
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Hosted By
Treasure Valley Food Coalition
The Treasure Valley Food Coalition, a program of Sustainable Community Connections of Idaho (a 501c(3) non profit), is a network of community members working together to create a sustainable local food system.
What is a sustainable local food system?
Community-based activities relating to the production, storage, distribution, and consumption of food that are designed and operated to be ecologically sound, economically viable, and socially responsible.
