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Farm-to-Table Trade Meeting

February 25, 2020 @ 8:30 am 5:00 pm

Bellingham Technical College, Settlemyer Hall
3208 Lindbergh Avenue
Bellingham, Washington 98225

NORTHWEST WASHINGTON’S PREMIER
FOOD & FARMING BIZ CONFERENCE

Find local products. Connect with buyers. Get inspired!

Join 180+ farmers, fishers, chefs, grocery buyers, food artisans, processors, and distributors for one day filled with valuable networking and connection opportunities, cutting-edge educational workshops, a vibrant expo, one-on-one producer-buyer consultations, and the ever-delicious seven-course locally sourced lunch prepared by Bellingham Technical College’s Culinary Arts Program and chefs from the Northwest Washington Chefs Collective.

It’s the best networking event of the year!

El servicio de traducción en Español disponible (Spanish translation services are available).


AGENDA

9:00-9:15 Welcome & Introductions
Sara Southerland, Food & Farming Director, Sustainable Connections

9:15-10:00 Keynote Address – Main Room
Food WISE: A Whole Systems Approach to Making Sustainable and Delicious Food Choices
Gigi Berardi, Western Washington University

10:00-10:45 Speed Networking
Facilitated by Alex Smith, Food & Farming Outreach Coordinator, Sustainable Connections

10:45-11:00 Networking Break

11:00-12:15  Morning Sessions
Click to see full session details below.

A) Accessing Seattle Markets – Main Room
Jay Dressler, PNW Regional Purchasing Manager @ Facebook; Anthony Clark, Charter Hotel; Scott Owen, Senior Grocery Merchandiser @ PCC Natural Markets (been there 18 years); Edward Morris, Google.

B) The Buyer’s Toolkit – Land Room
Justin Daniels, Head Chef, North Cascades Institute; Christy Fox, Co-Owner & Chef, Evolve Chocolate + Café. Facilitated by Kether Scharff-Gray, Ag & Procurement Specialist, Mainstem Malt.

C) Closing the Food System Loop – Sea Room
Mark Peterson, Sustainable Business Development Manager, Sustainable Connections

12:15-1:15 7-Course Lunch! – Main Room
The popular 7 course buffet-style lunch created by the skilled hands of Chefs Collective and BTC Culinary Arts students, all using the freshest local ingredients from our talented farmers, fishers and food artisans.
Lunch Program:12:40: Business Spotlight – Tortillas Con Madre: a tradition reinvented
Lupita Nava & Gerardo Quiroz, Owners, Tortillas Con Madre

12:50 Chef & Culinary Student Curtain Call
Maressa Valliant, Food & Farming Marketing Coordinator, Sustainable Connections

1:15-2:30 Afternoon Session – Main Room
Food Culture Trends: Who Cares, What’s New, and How to Connect
Shelley Balanko, Ph.D., Senior Vice President, The Hartman Group

2:30-2:45 Networking Break

2:45-4:00 One-on-One Buyer/Producer consultations – Main Room

Non-Profit Roundtable Session (happening simultaneously) – Land Room
Facilitated by Maressa Valliant, Food & Farming Marketing Coordinator, Sustainable Connections

4:00-5:00  Networking & Tasting Reception  – Café Culinaire
Join us for this networking hour happy hour featuring sips and bites from local breweries, cideries, distilleries and food artisans.

woman chef waving at camera

Tickets

$45 Early Bird members | $55 Early Bird non-members – Ends January 17

$60 Member rate | $70 General rate – Ends February 24, 11:59PM

$70 Day-of member rate | $80 Day-of general rate

group of people collaborating at a table together

BE A FEATURED BUYER!

The popular one-on-one producer-buyer consultations are back, and we’d love to have you as a featured buyer!

For chefs, restaurants, grocery buyers, and distributors who register — we’ll automatically sign you up.

From 2:30–4PM, we host one-on-one consultation rounds, meeting dozens of farmers and food artisans. You’ll be promoted on our website and e-newsletters in advance, and have a chance to do a short introduction on the mic before the session starts.

Contact alex@sustainableconnections.org with any questions!