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Local Sustainable Meat & Poultry:

Making the Shift in Institutional Purchasing

Thursday, May 5, 2011

7:30 am – 3:00 pm

Ten Oaks Ballroom and Conference Center

Clarksville, Maryland

This regional conference will bring together a wide variety of key stakeholders to address the barriers, identify solutions and share cost-effective strategies for establishing new institutional purchasing practices of local sustainable beef, pork and poultry.


Speakers Include

  • Keeve E. Nachman, PhD, MHS Assistant Scientist, Departments of Environmental Health Sciences and Health Policy and Management, Johns Hopkins Bloomberg School of Public Health; Program Director, Farming for the Future, Johns Hopkins Center for a Livable Future
  • Deanna Baldwin Program Manager, Food Quality Assurance, Maryland Department of Agriculture
  • Sherry Donovan-Morris, REHS, RS Section Head, Center for Retail Food, Plan & Process Reviews, Office of Food Protection & Consumer Health Services, Maryland Department of Health & Mental Hygiene (DHMH)
  • Kip Hardy MS, RD, LD Manager, Food Service Projects, Food & Nutrition Services, Emory Healthcare, Atlanta, Georgia
  • Doug Davis Director of Food Services, Burlington Public School District, Burlington, Vermont
  • Sean Arnold Director of Dining Services, Garrison Forest School/ Sage Dining, Owings Mills, Maryland
  • Ginger Myers Director Maryland Rural Enterprise Development Center; Agricultural Marketing Specialist, Chair of Maryland Niche Meats and Poultry Producers Working Group, University of Maryland Extension
  • Shane Hughes Farmer/Beef Producer, Liberty Delight Farms, Reisterstown, Maryland

Topics Include

  • The Health and Environmental Impacts of Large-Scale Meat & Poultry Production
  • Ensuring the Safety of Local Meat and Poultry
  • Cost-Saving Purchasing Strategies Used by Institutions
  • Selling to Institutions – The Farmers’ Experiences
  • Identifying the Barriers, Finding Solutions – Small & Large Group Discussion
  • A Dialogue – How to Include Local Producers in Institutional Contracts

Full Conference Schedule

A Delicious Local Sustainable Continental Breakfast & Lunch Will Be Served

$25 in Advance
$35 at the Door

Register Here

Sponsor/Exhibitor Application

More Information

or
sustainablefoods@son.umaryland.edu; 410-706-1924

This conference is being funded by a grant from
the Federal-State Marketing Improvement Program (FSMIP)
of the Agricultural Marketing Service, U.S. Department of Agriculture (USDA)
with generous matching funds from the Association of Baltimore Area Grantmakers.