Register Now!
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
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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
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Deanna Baldwin Program Manager, Food Quality Assurance, Maryland Department of Agriculture
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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)
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Kip Hardy MS, RD, LD Manager, Food Service Projects, Food & Nutrition Services, Emory Healthcare, Atlanta, Georgia
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Doug Davis Director of Food Services, Burlington Public School District, Burlington, Vermont
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Sean Arnold Director of Dining Services, Garrison Forest School/ Sage Dining, Owings Mills, Maryland
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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
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Shane Hughes Farmer/Beef Producer, Liberty Delight Farms, Reisterstown, Maryland
Topics Include
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The Health and Environmental Impacts of Large-Scale Meat & Poultry Production
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Ensuring the Safety of Local Meat and Poultry
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Cost-Saving Purchasing Strategies Used by Institutions
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Selling to Institutions – The Farmers’ Experiences
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Identifying the Barriers, Finding Solutions – Small & Large Group Discussion
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A Dialogue – How to Include Local Producers in Institutional Contracts
A Delicious Local Sustainable Continental Breakfast & Lunch Will Be Served
$25 in Advance
$35 at the Door
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.