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Jackie Fishman, APR is a freelance writer and independent public relations professional with a specialty in medical and health care media relations. She also writes about charitable causes,food, and travel. She has a MA from American University and is an accredited public relations professional (APR) with the Public Relations Society of America. She explores the new and unique and loves to travel and discover out-of-way places and people with unusual vocations and interests.

Learn About Sustainable Food At State Of The Plate DC

Concerned about antibiotics in your food? Want to understand what organic, grass-fed, industrial or sustainable really means? Interested in local supply chains? Be part of this one-day gathering of farmers, restaurant professionals and those who work with them.

Photo Credit: www.stateoftheplatedc.net

Learn more about sustainable supply chains by participating in “State of the Plate DC” on October 17, a day-long event organized by Animal Welfare Approved, the industry leader in auditing and certifying family farms that raise their animals sustainably, outdoors on pasture or range according to the highest welfare standards, and Educated Eats, the education foundation arm of Restaurant Association of Metropolitan Washington(RAMW), dedicated to creating the next generation of culinary professionals. The George Washington University’s Urban Food Task Force is the event’s key collaborator.

At this event, you can hear from experts on the environmental, economic and public health benefits of sustainable meat. They will explain the types and meaning of food label claims. Learn about the methods, benefits and challenges of sustainable meat production, supply chain, and preparation.

The all-day seminar begins at 8:30 am and ends at 5 pm. Tickets are $55 (continental breakfast and boxed lunch included). Scholarships available for culinary students . The day is divided into four parts:

–The Morning Program intended for local culinary students, general interest attendees and culinary professionals will focus on discovering the differences between the industrial farm and sustainably raised systems for producing meat and their impact on public health and the environment. Introduction by Food, Inc.’s writer and director Robert Kenner.

–Lunch Keynote featuring Helene York, of Bon Appétit Management Company

–An Afternoon Series of Panel Discussions where participants will learn about alternatives from ranchers, processors and distributors that supply the DC area with sustainable meat products and how area restaurateurs and chefs are embracing sustainability

–A Members only reception and meat tasting for members of the Restaurant Association Metropolitan Washington with a real fact-finding and deal-making focus, where producers will face off in a meatball taste-off and restaurateurs will be encouraged to initiate purchases with the on-site producers.

Be part of this event to show your support for sustainable meat for the your own health, the health of your family and he health of the world.

WHEN: October 17th from 8:30 a.m. to 5 p.m.

WHERE:
George Washington University Marvin Center
800 21st Street Northwest
Washington, DC 20052
Ph. 202-994-7470

TICKETS: Tickets are $55 (continental breakfast and boxed lunch included)

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