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Thursday, May 5, 2011

7:30 am – 3:00 pm

Ten Oaks Ballroom and Conference Center

just off of Route 108 at Route 32

5000 Signal Bell Lane
Clarksville, Maryland 21029
Map

Purpose:

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 meat and poultry.

Register Here

Who Should Attend:

from Maryland, the District of Columbia, surrounding regions, and nationally

•  Food service professionals                         •  Institutions
»  Food service directors                                 »  Hospitals, nursing homes
»  Chefs                                                              »  Schools, universities
»  Production managers                                 »  Hotels, business complexes
»  Purchasing managers                                »  Assisted living, correctional facilities
»  Dietitians                                                       »  Sports & entertainment venues, and more

•  Local producers of beef, pork and poultry who use sustainable agricultural practices**

•  Meat and poultry processors                      •  Government agencies
•  Distributors                                                    •  Agricultural development specialists
•  Food service contractors                             •  Economic development specialists
•  Group purchasing organizations               •  Non-profit organizations
•  Food safety regulators                                 •  Other interested stakeholders

**  Sustainable agricultural practices for beef, pork, poultry and other animal protein foods include, at a minimum, raising animals without arsenic compounds, without the routine use of antibiotics, and without added growth hormones. Ideally, the animals also eat food grown without the use of pesticides or genetically modified seeds, and the animals are raised outside on pasture.

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
  • Ty Paup General Manager and Executive Chef, Bon Appetit Management Company/University of Maryland Baltimore, SMC Campus Center, Baltimore, Maryland
  • 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

Additional Speakers To Be Announced Soon

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
•   How to Include Local Producers in Institutional Contracts

Full Conference Schedulewith descriptions of each session

A Delicious Local Sustainable Continental Breakfast & Lunch Will Be Served!

$25  in Advance
$35  at the Door

Register Here

Sponsor/Exhibitor Application

This initiative 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.

For more information:

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

Conference Partners:

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Directions:

Ten Oaks Ballroom and Conference Center
just off of Route 108 at Route 32
5000 Signal Bell Lane
Clarksville, Maryland 21029
410-313-7300
Map

From 695 – the Baltimore Beltway:
Take Route 70 West to Route 29 South to Route 32 West.  Exit off of Route 32 at Route 108 North towards Clarksville.  Turn right at the end of the exit ramp.  At the first traffic light on Route 108, turn right onto Signal Bell Lane and then turn right into the parking lot of the Ten Oaks Ballroom and Conference Center.

From 95 – Baltimore/Washington Corridor:
Take Route 32 West to Route 108 North towards Clarksville.  Turn right at the end of the exit ramp.  At the first traffic light on Route 108, turn right onto Signal Bell Lane and then turn right into the parking lot of the Ten Oaks Ballroom and Conference Center.

From 495 – the Washington, DC Beltway:
Take Route 29 North to Route 32 West.  Exit off of Route 32 at Route 108 North towards Clarksville.  Turn right at the end of the exit ramp.  At the first traffic light on Route 108, turn right onto Signal Bell Lane and then turn right into the parking lot of the Ten Oaks Ballroom and Conference Center.