• Event Snapshots: Buffet of Ideas

     
    FROM THE Spring 2017 ISSUE
     

    1. Rob Grimes, IFBTA and ConStrata Technology Consulting. 

  • Event Snapshots: Buffet of Ideas

     
    FROM THE Spring 2017 ISSUE
     

    2. Blended mushroom bison garbage sliders were featured in the “Food as Medicine: Plant Forward” lunch. 

  • Event Snapshots: Buffet of Ideas

     
    FROM THE Spring 2017 ISSUE
     

    3. A costumed staffer hands out futuristic goodies at the “Food: The Next Generation” reception. 

  • Event Snapshots: Buffet of Ideas

     
    FROM THE Spring 2017 ISSUE
     

    4. Charlotte Furman, University of Washington Medicine; and Anne Lund, University of Washington. 

  • Event Snapshots: Buffet of Ideas

     
    FROM THE Spring 2017 ISSUE
     

    5. Sushi was featured in the “brain” section of the “Food as Medicine” luncheon, where each menu item served had a specific health benefit. 

  • Event Snapshots: Buffet of Ideas

     
    FROM THE Spring 2017 ISSUE
     

    6. Suzanne Painter-Supplee, SEE Solutions, LLC; and Deon Richards, JLR Design Group. 

  • Event Snapshots: Buffet of Ideas

     
    FROM THE Spring 2017 ISSUE
     

    7. Kristen Rainey, Google; James Ehrlich, ReGen Villages; Janet Haugan, LeanPath; and Ashley Zanolli, Oregon Department of Environmental Quality. 

  • Event Snapshots: Buffet of Ideas

     
    FROM THE Spring 2017 ISSUE
     

    8. Stefan Murray and Cosmina Adriana Tolas, both with Compass Group at Microsoft. 

  • Event Snapshots: Buffet of Ideas

     
    FROM THE Spring 2017 ISSUE
     

    9. Executive Chef Craig Tarrant and Alma Nocchi, both with Compass Group at Microsoft.

Microsoft recently produced Solutions5, the seventh annual collaborative conference bringing together five premier food service associations: Association of Correctional Food Service Affiliation, Association for Healthcare Foodservice, Foodservice Consultants Society International, National Association of College Auxiliary Services and the Society for Hospitality & Foodservice Management. Held at the Microsoft Conference Center, the daylong workshop attracted more than 270 attendees who explored the next generation of food as it relates to trends, technology, wellness, food waste and feeding the world. 

TED’s five-year tenure in the Northwest has been filled with innovation, lessons and surprises. 

 

When looking for inventive event ideas or fascinating speakers, planners should turn to the annual event that continues to shake up the industry.