Thurs Feb 7^th

10:00 am – 12:00 noon

Harbor Hospital, Baltimore, MD (RSVP Below)

Panel Discussion:

What’s Different about Sustainable Meat & Poultry

& Cost-Saving Strategies for Institutional Purchasing

Guest Speakers:

Kelly McGill, KCC Natural Chicken

Shane Hughes, Liberty Delight Farms

Mike Brannon, Roseda Beef

Who Participates:                              Types of Institutions Participating:

• Food Service Directors                                • Hospitals
• Chefs                                                              • Schools
• Cooks                                                              • Universities
• Production Managers                                  • Nursing Homes
• Purchasing Managers                                  • Hotels
• Clinical Dietitians                                          • Sports & Entertainment Venues
.                                                                          • Correctional Facilities

Mission:

The mission of the Chesapeake Food Leadership Council is to engage food service professionals in sharing best practices, networking and learning, implementing strategic purchasing solutions throughout the supply chain, and advocating for policies that support access to healthier local sustainable foods for hospitals, other institutions and the communities they serve.

To RSVP: Call 410-706-1924 or Email: hemmons@uhcc.com

(meeting details, directions and parking information will follow after RSVP)

For More Information: https://sites.google.com/site/mdh2eflc