Friday Policy and Trade
Registration - 8:30AM-9:00AM
Arrive early and connect with Good Food leaders at Good Food Networking Lounge with our coffee partner Big Shoulders Coffee along with refreshments and condiments provided by Here, Maple Valley Cooperative, Nature’s Path, Organic Valley, Simple Mills, The Eating Well and others. Lounging furniture provided by Burrow.
Room: Good Food Concourse
Greeting - 9:00AM-9:15AM
Greetings from Jim Slama, Founder and President of FamilyFarmed and Charlotte Flinn, President of Flinn Consultants.
Room: Main Hall C
Good Food Purchasing Policy in Chicago - 9:15AM - 10:00AM
The City of Chicago has adopted the Good Food Purchasing Policy, a resolution that will transform the way agencies purchase food and will work to promote health and well-being to Chicagoans. The goal is to create a sustainable, socially responsible food system that has the potential of returning millions of dollars to local, food-based businesses and entrepreneurs.
Dr. Julie Morita, Commissioner Chicago Department of Public Health
Leslie Fowler, Chief of Nutrition and Facilities Operations at CPS
Fred Lechlitner, Director of Sales, Miller Poultry
Rodger Cooley, Executive Director of Chicago Food Policy Action Council
Room: Main Hall C
Beginning Farmer Award - 10:00AM - 10:15AM
Growing young farmers is one of the biggest priorities of the Good Food movement. Join us as Routes to Farm: Chicago Foodshed Farmer Alliances announces the winner of the 2018 Beginning Farmer of the Year Award and introduces the other great finalists.
Room: Main Hall C
Good Food Impact Talk - 10:15AM - 10:25AM
Dr. Montgomery discusses the findings from his groundbreaking work, “Growing a Revolution: Bringing Our Soil Back to Life,”
Room: Main Hall C
Organic "Plus": A Discussion of What the Regenerative Organic Agriculture Certification Brings to the Table - 10:25AM - 11:15AM
Organic is the gold standard, but can more be done to improve soil health, animal welfare, and worker fairness? Industry leaders discuss the regenerative organic certification, what it means, how it can be economically viable for farmers, and the importance of labeling and marketing to avoid consumer confusion.
Theresa Marquez, CROPP Cooperative (Organic Valley)
Matthew Dillon, Senior. Director of Agriculture Clif Bar & Company
David Montgomery, Professor, Author, “Growing a Revolution: Bringing Our Soil Back to Life,”
Arran Stephens, Founder and CEO of Nature’s Path
Jeff Tkach, Chief Growth Officer Rodale Institute
Room: Main Hall C
Good Food Business of the Year Award & Local Business Spotlight 11:15AM-11:25AM
Jim presents Arran Stephens of Nature’s Path with the Good Food Business of the Year Award. Irv Cernauskas with Irv & Shelly’s Fresh Picks will announce the new Fresh Picks Farmer Alliance.
Room: Main Hall C
Food: Too Good to Waste - 12:15PM - 1:15PM
Discover how chefs, food pantries, and other community groups are using innovative methods to reduce food waste and make better use of food scrap compost.
Kolter Livengood, Executive Chef Co-Founder of Brightwok Kitchen
Stephanie Katsaros, Founder & President of Bright Beat
Walter S. Willis, Executive Director of Solid Waste Agency of Lake County
Michele Zurakowski, PhD, Executive Director of Oak Park River Forest Food Pantry
Incubating Good Food: Food Business Incubators and Shared Kitchens - 12:15PM - 1:15PM
Panelists will discuss how shared kitchens and incubators can help entrepreneurs launch their food products to the market.
John Richards, CEO of Kishr Tea, President Dream Distributors, Partner/Co-Founder of Dream Kitchen EDU & Super Mentor @ The Good Food Accelerator
Kevin Echevarria, Co-Founder & CEO of Dream HUB
Natalie Shmulik, CEO of The Hatchery Chicago
Kelly Reinke, Springboard Incubator Lead, Springboard
Nick Devane, CEO of Pilotworks
Jordan Buckner, CEO, Co-Founder of TeaSquares
Rebecca Frabizio, Director of Entrepreneurial Programs at FamilyFarmed / Good Food Accelerator
Helping Meat Processors Grow In a World of Consolidation - 12:15PM - 1:15PM
Panelists discuss the hurdles and opportunities in processing livestock for market.
Dave Rand, Co-Founder of Local Foods
Angela Huffman, Director of Communications and Research, Organization for Competitive Markets
Greg Gunthorp, Owner of Gunthorp Farms
Rob Levitt, Head Butcher of The Butcher and Larder at Local Foods
John Caveny, Owner of Caveny Farm
Transitioning to Organic - 1:30PM - 2:30PM
Join us as we discuss the challenges farmers face and how to overcome them, and ways for farmers, manufacturers, and certifiers to work together to increase organic acreage. We’ll also discuss research and education in supporting farmers, and how to connect farmers with strong and stable markets during transition and once certified organic.
Marni Karlin, Principal at Karlin Strategic Consulting, LLC
Will Glazik, CCA-4R NMS – BCS, LLC & IDEA Farm Network
Tracy Favre, P.E. Global Director, Certification Services at Quality Assurance International (QAI)
Matthew Dillon, Senior. Director of Agriculture, Clif Bar & Company
Mark Doudlah, Owner, Doudlah Farm, LLC
The Good Food Entrepreneur 1:30PM - 2:30PM
New food business are creating a new breed of entrepreneurs. Come and learn what is driving today’s millennial entrepreneurs and hear first-hand the lessons they have learned as their businesses have grown.
Alan Reed (Moderator), Executive Director of Chicagoland Food & Beverage Network
Luke Saunders, CEO of Farmer’s Fridge
Megan Klein, President of Here
Steve Gaither, President of JB Chicago and Partner Spiral Sun Ventures
Selling to the Government & Schools -1:30PM - 2:30PM
Learn how to sell to government entities, how to get certified as a woman/minority/veteran-owned business, and how to sell to larger institutions.
Jay McGee, Market Development Manager at FamilyFarmed
Irma C. Lopez, Outreach manager at Business Enterprise Program, Veteran Owned business program, Illinois Central Managment Services
Amit Gauri, Owner of Black Dog Corp.
Diane Chapeta , Programs Manager at Illinois Farm to School Network Seeven Generations Ahead
Amber Gardner, PTAC Coordinator at Illinois Procurement Technical Assistance Center, College of DuPage
Anthony Kingsley, Local & Sustainable Product, Lead US Foods
New Funding Sources for Farmers and Food Businesses - 2:45PM - 3:45 PM
This workshop-style discussion will help audience find the right funding sources for their businesses from federal, state and foundation programs.
Raghela Scavuzzo, Local Foods Program Manager at the Illinois Farm Bureau
Casey Cora, Media Director of Frontera Farmer Foundation
Arthur L. Neal, Jr., Transportation and Marketing Program, Agricultural Marketing Service at U.S. Department of Agriculture
Jacqueline A. Davis-Slay, Director, Office of Public & Private Partnerships at USDA Natural Resources Conservation Service
Robert J. Baren, Senior Advisor at Office of Illinois State Treasurer Michael W. Frerichs
Social Media Marketing and Online Sales - 2:45PM - 3:45PM
This is a panel discussion focused on helping food brands build their audience and gain brand awareness using social media. Learn how to be successful in selling food products on Amazon and
other e-commerce marketplaces.
Elizabeth Crawford, Senior Correspondent, Food Navigator
Ryan Flynn, CEO & Founder, Charmac Solutions
Michelle Beels Lorge, Vice President of Marketing, Simple Mills
Kara Buffardi, CEO & Founder, Craveity Marketing
Understanding Certifications: Food, Safety, Organic, Non-GMO's and More - 2:45PM - 3:45PM
Panelists will help the audience understand what various certifications mean, how to go about obtaining them, and what they means for sales.
Tracy Favre, P.E., Global Director, Certification Services, Quality Assurance International (QAI)
Robert Colangelo, Founding Farmer and CEO, Green Sense Farms
Sharon Hoyer, General Manager, Dill Pickle Co-op
Food Law 101 - 4:00PM - 5:00PM
Food lawyers discuss legal basics such as business formations, contracts, regulations and IP, and answer your questions.
Lauren S. Rosenthal: Attorney, FamilyFarmed Board Member, and SLoFIG (Sustainable Local Food Investment Group) Member
Rikkisha Candler, Attorney and Bakery Owner
Beth Kregor, Director of Entrepreneurship Clinic, Institute for Justice, University of Chicago
John Shapiro, Partner, Freeborn & Peters LLP
Getting Your Product on the Shelf - 4:00PM - 5:00PM
Experts discuss what it takes to get and keep your food product on the market shelves.
Kathy Nyquist (moderator), Principal, New Venture Advisors
Laura McCord, Executive Director, Category Management, KeHE Distributors, LLC
Kimberly Bentz, Supplier Support Group Manager, UNFI
Julie Blubaugh, Marketing and Community Relations Specialist, Whole Foods
Seth Bender, Partner, Savor – The Food Agency
Kelly Cosgrove, New Business Development Director, Fortune Fish & Gourmet
Building a Grain Value Chain - 4:00PM - 5:00PM
Members of the Artisan Grain Collaborative discuss their work to bring artisan, food-grade crop varieties into the Chicagoland Foodshed.
Lenore Beyer, Director of Conservation Programs, Kinship Foundation
Harold Wilkins, Farmer/Owner, Janie’s Farm
Greg Wade, Head Baker, Publican Quality Bread
Brianna Fienne, Market Manager, Plovgh
Erin Meyer, Executive Director, Spence Farm Foundation
Wholesale Success Part 1: Meet The Needs and Values of Wholesale Produce Buyers - 12:15PM -1:45PM
Meeting the needs and values of produce buyers is fundamental to creating a healthy, long-term relationship. How to actively seek buyers is just the start. Who is your customer and why do they buy? Maintaining the relationship requires attention to details from bunch sizes, labels and lot codes, communication, sequential planting, quality control and more. Discuss what it takes to serve the wholesale market and make your farm a highly desired source of fresh produce. In this session each participant will do an analysis of their customers’ needs and values. As followup to this session, in session 3, participants will have the opportunity to speak with buyers and fine-hone their analysis.
Wholesale Success Part 2: Doing Business, Risk Management, and Produce Grading For Wholesale Markets - 2:00 - 3:30 PM
For the first half of this session we will discuss initiating conversations with wholesale buyers, buyer-seller agreements/contracts, and other doing-business documents. We will also cover crop risk assessments and insurance. The second half will focus on grading standards for wholesale produce markets and planning outlets for the different grades of your crops. Wholesale buyers selling into retail markets generally expect to receive high quality produce packed to USDA industry standards: size, shape and uniformity, grading, proper cartons, liners, and unit packaging. What they expect and what to do with the rest will be discussed.
Wholesale Success Part 3: Working With Wholesale Buyers - 3:45 -5:00PM
This session will provide an opportunity to engage with a panel of local wholesale buyers. Buyers will talk about what they are looking for and what their business needs are, followed by a Q & A. Working With Wholesale Buyers This session will provide an opportunity to engage with a panel of local wholesale buyers. Buyer will talk about what they are looking for and what their business needs are, followed by a Q & ARegister for Farmer Training
A Look at the 2018 Farm Bill - 12:15PM - 1:30PM
Food and Ag policy experts will explain the Farm Bill process and how you can most effectively influence that process, even outside of Washington, D.C.
Marni Karlin, Owner at Karlin Strategic Consulting
Wes King, Policy Specialist at National Sustainable Agriculture Coalition
Liz Moran Stelk, Executive Director at Illinois Stewardship Alliance
Jaime Maxwell, Executive Director, Illinois Farmers Market Association |
Adam Nielson, Director of National Legislation & Policy Development
Healthy Soils=Healthy Plants, Healthy People, Healthy Planet - 12:15PM - 1:30PM
The soil beneath our feet is the reason we are alive, yet too often we treat it like dirt. Our panelists will explore the many ways that soils have been eroded and degraded and the ways they can be rebuilt and restored. The panel will also connect the health of the soil to the health of plants, animals (including us), ecosystems, and the earth itself. Come learn how you can be part of the healthy soil revolution.
Terra Brockman, Founder The Land Connection
Sandy Syburg, Co-Founder and President, Purple Cow Organics
David R. Montgomery, Professor of University of Washington
Andrew Margenot, Assistant Professor of Soil Science at University of Illinois Urbana-Champaign
Ag's Role in Water Pollution: The Solutions Are Under Our Feet and On Our Plate - 1:45PM-3:00PM
Pollution from agriculture is one of Illinois’ biggest water quality problems. But on-farm soil health practices can stop nutrient runoff. This panel will discuss the solutions right under our feet and on our plates, and what farmers, consumers, and political leaders are doing to clean up our water.
Liz Moran Stelk, Executive Director at Illinois Stewardship Alliance
Carol Hays, Executive Director, Prairie River Network
Jen Filipiak, Midwest Director, American Farmland Trust
Celeste Pepitone-Nahas, Organizer, Mighty Earth
Local Food is Good Food Policy - 1:45PM - 3:00PM
Local Food policy leaders provide updates on initiatives such as urban agriculture zoning, licensing, and permits; composting; conservation; and alleviating food deserts.
Laura Calvert, Executive Director, Advocates for Urban Agriculture
Sonya M. Harper, State Representative, 6th District at State of Illinois
Jen Walling, Executive Director of Illinois Environmental Council
Rodger Cooley , Executive Director of Chicago Food Policy Action Council
Food, Agriculture & Climate Change - 3:15PM - 4:30PM
Agriculture can be part of the problem for climate change–but also part of the solution. Learn what experts are doing on the global and local levels to ensure food system resiliency and to engage and educate the next generation of farmers.
Karen Lehman, Director of Fresh Taste
Dr. Kim Kidwell, Dean, Robert A. Easter Chair College of Agricultural, Consumer, and Environmental Sciences (ACES), University of Illinois Urbana-Champaign
Ryan Anderson, Lead, Programs, Delta Institute
Elizabeth Haucke, President of Plovgh
Food Justice: Students Step Up to the Plate - 3:15PM - 4:30PM
Hear how colleges and universities are shifting food budgets away from industrial farms and junk food toward local and community-based, fair, environmentally sound and humane food sources.
Katie LeBlanc, Midwest and Southeast Regional Coordinator, Real Food Challenge
Stephanie Katsaros, Founder & President, Bright Beat
Rachael Birri, Student, Ohio State University
Kevin Erickson, Urban Agriculture Coordinator, Institute of Environmental Sustainability, Loyola University Chicago
Tracy Dykstra, Wellness and Sustainability Coordinator, UIC Dining Services (Chartwells Higher Education)
Good Food Wellness Lounge Presented by Natural Awakenings Chicago - 12:15PM - 5:00pm
Relax and refresh at the Good Food Wellness Lounge presented by Natural Awakenings Chicago. Located on the Concourse, the Wellness Lounge offers a quiet space to recharge at the Mobility Clinic from HealthSource of Wicker Park-Chicago, invigorate with chair yoga and stretches with Temple of Kriya Yoga, enjoy a soothing cup of tea from SenTEAmental Moods and unwind with a chair massage therapist Lawata Brown of Being One at The Healing Room.
Buyer's Reception and Industry Networking - 5:00PM - 7:00PM
The Meet the Buyers Networking Reception returns as one of the premiere events at FamilyFarmed’s Good Food EXPO. This reception is where Good Food advocates from every point of the Food Supply Chain come together to support and invest in sustainable agriculture.
This unbeatable Good Food networking event will be enhanced with cocktails by master mixologist Ergys Dizdari of Filini Restaurant and Bar at Radisson Blu Aqua Hotel and signature drinks curated by our sponsor, FEW Spirits, one of Chicagoland’s leading craft distilleries with Cauldron Beverage Company providing some unique mixers.
Other delicious snacks and drinks will be served by the great producers listed below — including four of our Good Food Accelerator (GFA) Fellows!
We Hope To See You There!
The Reception takes place at Chicago’s UIC Forum (725 W. Roosevelt Rd.) on
Friday, March 23 from 5 to 7 p.m.
What to Expect
Buyers, Producers & Not-So-Trivia
Network with industry leaders and producers, develop relationships, match market needs and learn more about others — and yourself!
|McCormick Place||US Foods|
|Irv & Shelly’s Fresh Picks||Fresh Thyme|
|Fortune Fish & Gourmet||Treasure Island|
|The Dill Pickle Co-Op||Anthony Marano Company|
|ProduceDesk||And many more!|
Good Appetizers & Beverages
Amazing local, sustainable food and beverages provided by:
|Tempo – (current GFA Fellow)||Spice Foods (current GFA Fellow)|
|Brickstone Brewery||Laine’s Bake Shop (GFA Fellow graduate)|
|Meta Wine||Skinny Souping (GFA Fellow graduate)|
|Begyle Brewing||Fig Catering|
|Wholesome 360||Marcoot Jersey Creamery|
|Blossom Meadery||Big Delicious Planet|