CHEF GREG CHRISTIAN CHICAGO S CONSCIOUS CATERER & FOUNDER OF THE ORGANIC SCHOOL PROJECT HIGHLIGHTED SPEAKING ENGAGEMENTS AND PROGRAMS

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1 CHEF GREG CHRISTIAN CHICAGO S CONSCIOUS CATERER & FOUNDER OF THE ORGANIC SCHOOL PROJECT HIGHLIGHTED SPEAKING ENGAGEMENTS AND PROGRAMS Chef Christian fielding questions from food service industry professionals Chef Christian giving a presentation to 150 attendees at the Peggy Notebaert Nature Museum

2 Chef Greg Christian Chicago s Conscious Caterer Greg Christian, recognized as Chicago s Conscious Caterer, has seventeen years of experience delighting guests at intimate gatherings and lavish spectacles alike. Chef Christian boasts a philosophy that transcends mere culinary innovation, as he sees beauty in the life food represents. He specializes in local and organic cuisine, customizing his catering menus based on seasonality and locality. Chef Christian strives to make his catered events sustainable in every way. Chef Christian boasts the first zero waste kitchen in Chicago, recycling, composting or reusing everything in his kitchen and at his catered events. He uses only local and organic produce when possible, buys his dairy products from farms in Wisconsin, and purchases meat from farms in the Mid-west that are free of growth hormones. He also practices water conservation, offers re-usable living botanical centerpieces, provides invitations printed on recycled paper, uses biodegradable service ware and eco-friendly cleaning supplies and donates un-served foods to local food banks. In addition to his catering ventures, Christian founded Organic School Project (OSP), the pilot, not for profit program within Chicago Public Schools that works to provide youth with a foundation for a sustainable lifestyle through school-based wellness programming initiatives. Under Christain s guidance, OSP seeks to transform Chicago-area children into healthier, more mindful eaters, one school and one child at a time. Christian was trained at the prestigious Culinary Institute of America, and his dynamic career includes catering to prestigious clientele such as: Harpo Studios, Microsoft, Huron Consulting Group and the US Green Building Council. He was formerly the sous chef at the renowned Gordon Restaurant and caters events yearly at the Masters Golf Tournament. As a leader in the Green Business Industry, Christian is an active member in the US Green Building Council, the Chicago Sustainable Business Alliance, the Governor appointed HB1300 task force and a is founding member of B-Corporation.

3 Professional Speaking Engagements Meeting Planners International, 100 attendees, February 21, 2007, Organics in the Marketplace Family Farmed Expo, 100 attendees, March 23, 2007, Co-presented with Dr. Deepa Handu Healthy Eating for Families All Things Organic Trade Show, 75 attendees, May 7, 2007, Moderator for The Organic Lunchbox: Bringing organic to schools with Chef Ann Cooper, Food Service Director from Berkeley Unified School District, Gary Cuneen, Executive Director, Seven Generations Ahead, Joshua Grabowsky, Chef and CEO, busypeople inc., Chuck Benbrook, Senior Scientist, The Organic Center McDonald s Corporate Executives, 50 attendees, May 22, 2007, Organics in the Marketplace Whole Foods Market, Monthly Regional Meeting, 200 attendees, May 24, 2007, The Organic School Project Story Taste of Chicago, July 7 th, 2007, Healthy Snacks for Your Family Smith Bucklin s Association Management Executives, 250 attendees, August 2, 2007, Greening your Events Consortium to Lower Obesity in Chicago Children (CLOCC) Quarterly Meeting, September 17, 2007, 200 attendees, Co-presented with Dr. Deepa Handu Results from Organic School Project Implementation in Chicago Public Schools Naturally Healthy Children s Expo, October 5 & 6, 2007, The Organic School Project: More Positive Foods (MPF) at School and Home MetroSquash at the Field Museum, 1200 CPS students, October 11 & 12, 2007, Where Does Your Food Come From? Invited to present at the National Middle School Association 34 th Annual Conference and Exhbit, Houston, TX November 8-10, 2007 Grow. Teach. Feed. Integrated Wellness Curriculum 15 th annual Net Impact Conference, Panel Member, 1,800 attendees The Obesity Epidemic: How can companies combat this problem? Nashville, TN, November 1-3, 2007 Northwestern University February 29 th Chicago, IL 100 Attendees. The Organic School Project and Sustainability Donahoe Purohit Miller, March 6 th Chicago, IL 25 attendees Going Green at Meetings

4 Euro RSGC Conference, April 24 th, Chicago, IL attendees Where Does Your Food Come From? Milliken Carpet Awards Dinner, April 16 th, Chicago, IL 70 attendees Green Initiatives and Sustainability Mission Community Bank, March 26 th, Chicago, IL 10 attendees Sustainability and your Green Team. FlavorFest, August 24 th, Chicago, IL 100 attendees Watering your Future. Greener Events Chicago. August 13 th, Chicago, IL 150 attendees Greening your Events. Biz Bash. August 20 th, Chicago, IL 150 attendees Greening your Events. Jewish United Fund. September 22 nd, Chicago, IL 30 attendees Organic Food: To buy or not to buy. Hinton & Grusich. October 13 th, Chicago, IL 15 attendees Greening your Events. DePaul University. November 6 th, attendees. Chicago, IL. Greg Christian and B Corp: the environmental part of the bottom line. Chicagoland Chamber of Commerce. November 11 th, attendees. Chicago, IL. Green Teams: What can they do to be more sustainable? Industrial Council of Nearwest Chicago. December 11 th, attendees. Chicago, IL. The Zero Waste Catering Story, greening your business.

5 Greening your business, Greening at Home Program We have created nine different categories that are involved in planning a business meeting. By examining each category, there are identifiable areas to make a meeting more sustainable or green. For example, around accommodations, there are green hotels. In this program we would like to look at each category carefully and provide tips and resources to guide you in the right direction. We will place a special emphasis on the food aspect of meetings, in order to educate them on how to make the best choice in catering or food service. Next we will educate your team on what they can do at home in order to green their lifestyle. This step is essential in order to bring sustainability into the workplace, from planning events to leading your green team. The transition will naturally go from home to planning business meetings. Lastly, we will focus on having a creative vision for their business meetings, in order to be able to see the bigger picture and establish long-term goals that will help the environment.

6 Contact Information Chef Greg Christian Chicago s Conscious Caterer 1103 West Grand Avenue Chicago, IL Phone: Fax: Website: Stan Hansen Director of Marketing Greg Christian Catering Phone: stan@gregchristian.com Sabrina Harper Director of Purchasing Greg Christian Catering Phone: sabrina@gregchristian.com Media Contacts DCA-DCPR Tali Hylen, tali@dca-dcpr.com 810/ Katie McDougall, katiem@dca-dcpr.com 630/ Ilyse Strongin, ilyse@dca-dcpr.com 312/