The Business Case for a More Humane Food Supply Chain (April 17, 2025)

Written By Zachary Dolezal

Ever wonder why some grocery stores and restaurants do a better job in offering humanely raised and environmentally friendly meat? Is it business philosophy? Supply chain relationships? Cost considerations? Education and awareness of employees? And should CEOs even care about these issues? While we are seeing a growing market for food that adheres to higher sustainability standards, some companies continue to stall in their commitments to animal welfare and environmental sustainability. To understand the reasons behind this reluctance and explore potential actions, we invite you to join a crucial and timely panel discussion with food industry leaders and sustainability advocates. For full information, visit https://more-humane-food-supply-chain... Speakers:

  • Marc Ayers - Illinois State Director, Humane World for Animals (Formerly Humane Society of the United States) (humaneworld.org)

  • Moderator: Bob Benenson - Publisher/Writer, Local Food Forum (localfoodforum.com/)

  • Jessica Chipkin - President/Founder, Crate Free USA (cratefreeusa.org)

  • Zak Dolezal - Chef/Owner, Duke’s Alehouse (thedukeabides.com)

  • Maisie Ganzler - Author, Speaker and Strategic Advisor, Bon Appétit Management Company (bamco.com)

  • Kelly Hilovsky - Director of Social & Environmental Responsibility Operations, ButcherBox (butcherbox.com)

Visit https://www.youtube.com/watch?v=lOZ6NIu6WY0 and check out the complete conversation at DePaul University.

Zachary Dolezal
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