Sustainability in Menu Development: Best Practices and Trends by Chef Robby Goco

Chef Robby Goco is new kind of restaurateur and a breath of fresh air for the Philippine food industry. During the Cagayan De Oro City leg of Dine Philippines 2014, Chef Robby of Cyma Greek Taverna and Green Pastures shared his insights in creating and developing a sustainable menu.

Here is a copy of his slides during the event where he shared trends in dining and eating habits: