A diverse panel of producers, chefs, distributors and advocates spoke on sustainable protein at the ninth annual RI Food Forum organized by Farm Fresh RI and hosted by Brown University. Speakers included meat ranchers, seafood distributor and advocate, chef trainer, distributor. Each presenter shared their business challenges and offered recommendations for long-term sustainability within their industry and local food systems. Speakers included their definition of sustainability and how local meat and seafood fit.
The speakers recommended that producers and chefs help shape consumer demand for sustainably raised and harvested protein. Producers, chefs and consumers welcome new education and outreach efforts on the long-term benefits of sustainable protein. [Read more here.]