From April 1-4, 800 food professionals will meet in Denver for the International Association of Culinary Professionals annual conference. This is the first time the conference has been held in Denver, and the local food community has been working hard to make it a success. In keeping with this year’s theme, “Pioneering a Sustainable World,” the host committee, of which I am a member, the conference’s Green Team developed a program that includes recycling, water stations rather than bottled water, use of glass, china and cloth napkins and composting of food from the conference.