The Nordic Food Concept and Sustainable Consumption will become the next big thing in catered events.
New York, NY (PRWEB) May 07, 2011
Neuman’s Catering partners with Scandinavia’s chef, Trina Hahnemann to serve Nordic Council of Ministers Sustainable Consumption in a Green Economy Seminar.
In connection with the 4th Implementation Cycle Policy Session of the UN Commission on Sustainable Development (UNCSD 19), the Nordic Council of Ministers and the European Environment Agency (EEA) hosted a seminar on May 8th at the Scandinavia House on Park Avenue in New York City addressing Sustainable Consumption in a Green Economy. The seminar was organized by Norden, Nordic Council of Ministers and the European Environment Agency to increase global awareness and discuss sustainable consumption patterns and lifestyles. Speakers include Professor Jacqueline McGlade, Executive Director of the EEA, and Professor John Holmberg, Vice President of Chalmers University,Sweden and Mr. Rajan Gandhi, CEO at Indian NGO, Society in Action Group (SAG).
The seminar was followed by a green buffet prepared and served following the principals of the New Nordic Food Concept. This concept focuses on using local, seasonal, high quality ingredients prepared using traditional methods and recipes to produce food of the highest quality.
To achieve this culinary goal, Trina Hahnemann, a popular chef from Denmark partnered with New York City’s Neuman’s Catering to deliver the New Nordic Food Concept prepared with locally sourced ingredients. Although this is Ms. Hahnemann and Mr. Neuman’s first partnered event, they are betting that this concept takes hold in the New York area where foodies regularly seek exceptional food and sustainable solutions.
Chef Trina Hahnemann is a food writer, and published cookbook author who currently lives in Denmark. She began as a caterer for rock stars including Elton John, the Rolling Stones and Bruce Springsteen, and today owns and runs catering company in Denmark serving the government and corporate businesses. She believes in the importance of a strong food culture based on home cooked food that is produced and sourced sustainably.
Trina Hahnemann has written The Scandinavian Cookbook, which was published in 12 countries in 2008. In 2010 followed The Nordic Diet, which was published in the US in February 2011 and since then translated into 7 languages.
Trina Hahnemann travels extensively around the world talking about and cooking Nordic food, brandishing the idea of using local produce in season, cutting down on meat, cooking with as little waste as possible, and always emphasizing the need for the non-complicated and doable in a busy life. You can learn more about Ms. Hahnemann on her website at http://trinahahnemann.com/en
Paul Neuman is the artist and entrepreneur behind Neuman’s, a company dedicated to culinary innovation, customer service and community involvement. He is the fourth generation of his family to operate a food business in New York. Following in the footsteps of his great-grandfather Sandal, a chef and restaurateur; his grandfather Cornelius and his father and mentor Robbie, who for nearly a century ran the renowned Rosedale Fish Market on Lexington Avenue, Paul brings his fine arts training and family history in food to lead Neuman’s team of culinary artisans and service professionals. To learn more about Neuman’s visit http://www.caterernyc.com/ or call 212-228-2444.