Hospitals, schools, universities and other institutions have tremendous capacity to influence the food marketplace with their purchasing dollars. Learn from these experts’ strategies for integrating local, sustainable foods into institutions. Speakers will discuss success and challenges in working in their respective settings and how RDs a shift in culture to support a regional purchasing model.
Moderator: Stacia Clinton, RD, LDN, Healthy Food Program Coordinator, Global non-profit Health Care Without Harm, HEN Chair
Speakers: Diane Imrie, MBA, RD, Director of Nutrition Services at nationally recognized Fletcher Allen Health Care; HEN Member and Deborah Kane, MS, National Director Farm to School Program Department of Agriculture, Food & Nutrition Services