General Session
Location: Capitol BallroomSustainability is the responsibility of all members of the food community, from farmers and laborers to foodservice operators and consumers. How does noncommercial foodservice fit in? What is its unique responsibility and contribution to the growth of the sustainable agriculture community?
Senior Strategic Advisor | Speaker
National Sustainable Agriculture Coalition
Best-in-class noncommercial operators discuss how they further a sustainable mission in their operations, including strategies, return-on-investment, and innovative, outside-the-box practices.
Senior Editor | Moderator
Restaurant Business Magazine and FoodService Director Magazine
Director of Sustainability
University of Michigan
Foodservice Channel Director
Mushroom Council
Senior Health Promotion Student
University of Georgia College of Public Health
