CHICAGO CHEFS, MIDWEST FARMERS WORK TOGETHER TO INCREASE AND IMPROVE SUSTAINABLE MEAT PRODUCTION

(CHICAGO) – Meat was on the menu today as hundreds of farmers, distributors, restaurant professionals and culinary students gathered at the Harold Washington Library Center and Robert Morris University to discuss sustainable meat and find out exactly what it is, what it tastes like and why to buy it. Sponsored by the Green Chicago Restaurant Co-Op, FamilyFarmed.org, Green City Market, Kendall College, and dozens of chefs and advocacy groups, the conference helped link together both sides of the sustainable meat supply chain. Attendees included chefs, caterers, culinary students,