A one-day conference called “The State of the Plate DC” will take place in Washington, D.C., to “bring together farmers, restaurants and those in between to focus on sustainable meat,” according to event organizers.

Washington, D.C.-George Washington University's Urban Food Task Force, Animal Welfare Approved (AWA) and the Restaurant Association Metropolitan Washington (RAMW) have joined forces to provide a platform for Washington’s culinary community to focus on strengthening the supply chain for sustainably raised meat.

The daylong conference is set for Monday, Oct. 17, at George Washington University's Marvin Center and will feature a series of panels and speakers, focused on sharing best practices, information and strategies. The event is designed for chefs, restaurateurs, distributors, farmers, ranchers, food leaders, students, faculty and those interested in the topic.

“The State of the Plate DC” will allow producers and chefs/restaurant owners to discuss the terms of the trade via lively discussions, and then potentially engage in actual deal-making that satisfies the needs of both groups. Designed to share information in a positive format, focus will be on sustainable farming, animal product preparation, the myths and realities of food labeling, and supply-chain management, according to organizers.

Tickets are $55, and includes continental breakfast and boxed lunch. Advance registration is required. Visit the website to register. From 5:00 to 6:30 p.m. a sustainable meat tasting reception will bring together members of the RAMW with farmers, distributors and processors. 

Source: Animal Welfare Approved