In light of the Covid-19 pandemic and subsequent shocks to the meat processing supply chain, the need for local and regional food systems is more critical than ever. This session aims to bolster the adaptive capacity of the local meat processing supply chain through presentations and discussion. It will showcase entrepreneurs working on improving access to processing and developing innovative marketing strategies to expand direct to consumer sales. Through diverse speakers and open discussion, we hope to facilitate local relationships and further the conversation around a more resilient and sustainable meat sector in SE Michigan.
Speakers:
Damian Riviera and Rosemary Linares of Damian Craft Meats
Wendy Banka of Swift Run Station
Kyle Kudworth of Gun Barrel Slaughter
Alex Palzewicz of Taste the Local Difference
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