This international workshop is focused on protein in the institutional food service sector and will serve as an informational and networking springboard for the participants. Through an exchange of experience, science, and best practices for success, participants will gain a better understanding of and perceived value for the role protein plays in an institutional meals program. The workshop consists of four thematic tracks: nutrition; food science/technology; trade and economics; and institutional program sustainability. In addition to presentations by expert academics, representatives from business, private voluntary organizations, and commodity cooperators, participants will have a variety of interactive experiences which will foster the creative exchange of ideas and solutions.
The workshop registration will include lunches, refreshments, expert speakers, panel discussions, participant exercises, and a viewing of the documentary “Food Evolution”.