Sustainable Meat: What is it? Why buy it? Who produces it?

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Sustainable Meat: What is it? Why buy it? Who produces it?

FOR IMMEDIATE RELEASE
October 28, 2010

SUSTAINABLE MEAT: WHAT IS IT? WHY BUY IT? WHO PRODUCES IT?
HOW DO WE MAKE IT MORE AVAILABLE?

Chefs, ranchers, culinary students seek to increase and improve
sustainable meat production in the Midwest

WHAT:
State of the Plate, a forum where chefs, farmers, and other food professionals can help create a healthy, accessible and affordable supply of sustainable meat products in the Midwest.

  • Keynote address by Robert Kenner, writer/director of documentary Food, Inc.
  • Event includes panel discussions with ranchers, chefs and restaurant industry experts; sampling of sustainable and local products

WHY:
The business of food has changed dramatically in recent years. More choices, faster processes, and cheaper methods of production have made our lives easier but at a cost to the environment, public health, and food quality. We need to rethink food production and find solutions for healthier, safer, more sustainable food.

WHEN:
Wednesday, November 17, 9:00 – 6:30

WHERE:

  • 9:00a – 3:00p – Harold Washington Library, 401 S. Plymouth Court, Chicago
  • 3:00p – 6:00p – Robert Morris University, 401 S. State Street

WHO:
Chefs, ranchers, distributors, farmers, policy experts, culinary students from around the region expected to attend.
Speakers include:

  • Robert Kenner, writer/director of Food, Inc.
  • Chef Chris Koetke, Kendall College
  • Dan Rosenthal, Green Chicago Restaurant Co-op
  • Jim Slama, FamilyFarmed.org
  • Fedele Bauccio, Bon Appetit Management Co.

Visit stateoftheplate2010.com for a list of supporting chefs and sponsor organizations.

TICKETS:
$50, discounts available. Registration required via stateofheplate2010.com.

State of the Plate is for chefs, caterers, culinary students, restaurant professionals and others who want to better understand the current model of meat production and help develop solutions for healthier, safer, more sustainable food.

ABOUT GCRC:
The Green Chicago Restaurant Co-op is committed to providing professional procurement services in support of increasing the type and volume of sustainable products and services purchased by restaurants and other businesses in the Chicago area. More at buygreenchicago.org.

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