Ford Sustainability Feast


One of the enjoyable elements of food blogging are the occasional invites to events such as the Little South America Tour I went on a couple of months ago. About three weeks ago, I received an invite to an event entitled, “Have You Eaten a Ford Lately!” I RSVPed saying that I would like to attend, but were the organizers aware that I didn’t drive at all. Assured that such a lack wouldn’t put the brakes on the invitation I said yes.Ford Go Further Sign

The event was subtitled a “sustainable culinary adventure.” I didn’t quite know what to suspect. In the end it was a presentation by Ford on their commitment to sustainability in manufacturing automobiles. As it turns out, many of these sustainability practices feature the use of food. To drive home their message, the menu for the feast was built around the foods that Ford is working with.

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The gallery below shows many of the sustainable elements Ford is working with.

Of the plants pictured, I really like the dandelion. Who knows, it could become a cash crop for Winnipeg some day. Dean Geddes, who made the presentation, stressed that it was waste elements that were being used. For example, corn and soybean husks. I think this is a great idea. My only concern is if it ends up with more planting of those crops, which already place such a burden on the agricultural eco-system. For now, it is the waste from current production that is being used.

A creative way in which Ford is working is in using Soy-based foam in the their truck seats. They are also recycling plastic bottles in seat cover fabric. These are just a couple of the ways Ford is working on being sustainable. For further information you can go to the company website to find out more. I have to admit, that when it came to questions on the specifics of the car, my mind did hit cruise control.

One of the good things about this is that it does decrease the use of fossil fuels. Not only in production, but over time, vehicles are becoming lighter. Lighter vehicles are more aerodynamic and ultimately use less gas(Coles Notes Version). There were a lot more details on the cars which you can.

Feasting with Ford:

The invitation said lunch. When I got to the dining room at Piazza Di Nardi, I discovered that lunch was described as a feast. It was that and more. Prepared by Chef Rob Thomas, the meal started with a Refresh Cocktail. A mix of Cane Juice, Coconut Water, Pineapple, Mint & Lime. This drink lived up to the word Refresh. It had a hint of sweetness to go with the citrus taste.

Ford Feast CocktailThe first course was my favourite as it featured pork belly, a favourite meat of mine. The Ford sustainability ingredients were edamame, and sweet potato. The skewers for the pork belly were made from sugar cane. The second course featured a beet salad. Sustainable items used were dandelion greens. which gave it a nice chew, and tomato.

Ginger Pork Belly SkewersFor the entree we had a choice of Snapper or Chicken. I opted for Chicken, largely because it was using Chipotle seasoning, one of my favourite flavours. Topping this was a Jerk Prawn. The rice contained coconut, one of the sustainable ingreadients. Coconut was also the featured sustainable indgredient in the dessert, as a fried dumpling, served along side banana and two flavours of Gelato. Ford EntreeFord Feast DessertAs a part of the lunch, there was a draw for a chance to win a weekend driving experience with a 2014 Ford C-MAX Energi. That was one by Natalie Bell of PegCityLovely. It’s always good to meet up with other bloggers. This lunch was no exception. I’d list them all but I’m sure I’d forget one.

Lunch was very satisfying and filling. In addition to the fine meal, we also went home with a very nice gift bag. I was quite surprised at the extent and variety of sustainable elements being used in these new Ford vehicles. The lunch didn’t turn me into a driver, but that might have been too much to expect. To close here are a few pictures of one of the two vehicles that were on display in the parking lot. Thanks to Ford and to Lisa from Carl Radimer and Associates for the invitation.

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