Left: Executive Parisi gave opening remarks
Center: Local food exhibitor Peter Robertson of RP’s Pasta
Right: Local food exhibitor Jane Stevens of Four Elements
The IFM Annual Meeting is an educational opportunity for large volume food buyers that
source local food, or want to start, to learn new strategies and network with local food
suppliers and other buyers.
Check out the What’s Cooking? IFM 5th Annual Meeting materials below! Thank you to the
90 meeting participants, panelists, exhibitors, sponsors, our keynote speaker Jim Slama,
and Executive Parisi for making the day so inspirational!
Meeting Agenda
What’s Cooking? IFM 5th Annual Meeting Agenda
Tuesday May 17, 2011
Exhibition Hall at the Alliant Energy Center
Meeting Sessions
Jim Slama, President, FamilyFarmed.org
Keynote Speaker Jim Slama
President of Family Farmed, Jim Slama, shared his vision for how
institutional local food purchases help create a vibrant economy and sustainable future.
Todd Landfried, Vice President, Neesvig Purveyors
Distributors Feature Wisconsin Local Foods Programs
Todd Landfried, Neesvig Purveyors; Greg McCulloch, Sysco Baraboo; and David Parr,
Parrfection Produce; talked about their great local foods programs!
Never Sourced Local Before?
Food service leaders Michael Pruett, Wisconsin Institutes for Discovery; John Hofman,
UW Health; and Michelle Denk, Mt. Horeb Area School District; shared strategies about how
to take the first steps to source local.
How to Expand Local Sourcing
Joie Schoonover, UW-Madison, and Dan Fox, Madison Club, inspired buyers to ramp up their
local sourcing!
Get Local in Your RFP
Rich Lampe, UW System, and Claire Nagel, Mendota Mental Health Institute, discussed how to
include local sourcing as a requirement in vendor contracts.
Farm to School Toolkit Demo
Sara Tedeschi, Center for Integrated Agricultural Systems, shared stories from her experience
working with k-12 schools and a demo of the new Farm to School Toolkit.
Food Safety 101 for Food Service Directors
Beth Cleary, Public Health Madison & Dane Co. and DATCP Specialists Perry Engel and Steve
Ingham answered critical food safety questions.
Local Food Cooking Demo
Chef Justin Johnson of Hotel Metro cooked up a seasonal dish while entertaining and sharing
about his experiences before Hotel Metro - working as a chef in an assisted living facility
and making their institutional kitchen and staff hip to local food.
Justin Johnson, Executive Chef, Hotel Metro