With kale climbing the charts and artisanal bacon now a household staple, Americans have become “foodies.” Yet food safety, access and healthy eating are among the most pressing issues facing our society today. Learn how museums have stepped up, delivering impactful programs, communicating with guests about healthy and sustainable choices and deeply connecting food service to mission. We empower participants to think broadly in identifying approaches that are right for their institutions.

Speakers:

  • Marika Barranco
  • Ann Chen
  • Sabina Carr

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