The Business Case for a More Humane Food Supply Chain

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.

FREE to register and includes plant-based lunch.

Don't miss this chance to network with like-minded individuals.

Learn why your food choices matter!

Panel Discussion followed by Q&A.

Program starts at 12pm sharp!

Topics on the Table

• How companies balance profitability with moral responsibility: Companies that prioritize sustainability and animal welfare often have leadership teams who are personally committed to these values. This can result in corporate missions that emphasize ethical sourcing and production practices. Conversely, other businesses focus primarily on profit margins or consumer demand for cheaper products, leading to less emphasis on humane practices.
• Enhancing animal welfare/environmental standards without losing profits: How do we ensure supply chains align with ethical standards without significantly impacting profitability? We’ll examine this multifaceted challenge in terms of balancing cost, quality, and animal welfare.

• Consumer demand and awareness: While some ethical practices may have a small upfront cost, learn how companies embracing these values can enhance their brand reputation, foster customer loyalty, and even achieve cost savings in the long term due to efficient, sustainable practices.
• Steps for positive impact: How do we bridge the gap between different stakeholders—business leaders, environmental/animal welfare advocates, and consumers; keep the dialog going; and uncover actionable ideas that prioritize business success and the well-being of animals and the environment.

Meet the Panelists

Marc Ayers – Illinois State Director, Humane World for Animals (Formerly Humane Society of the United States).

Marc is responsible for overseeing all aspects of animal protection in Illinois. He has successfully passed over two dozen state laws and numerous local ordinances statewide. Marc uses his legislative and policy experience to advance animal protection initiatives in Illinois.

Maisie Ganzler – Author, Speaker and Strategic Advisor, Bon Appétit Management Company.

Maisie advises companies on making positive changes in supply chains and other systems. She drives strategy for Bon Appetit Management Company, a $1.7 billion company with 1,000-plus cafés at corporations, universities, and cultural institutions. Her work addresses issues such as antibiotics in meat production, humane treatment of farm animals, and climate change, establishing the company as a leader in sustainable purchasing and overall wellness within the foodservice industry.

Zak Dolezal - Chef/Owner, Duke’s Alehouse.

Zak is a passionate advocate for animal welfare and culinary excellence. As the head chef at Duke's Alehouse, he is committed to using high-quality, ethically sourced ingredients in his innovative dishes. Chef Dolezal believes that great food and responsible practices can go hand-in-hand*.

Kelly Hilovsky - Director of Social & Environmental Responsibility Operations, ButcherBox

Kelly has spent her career working at the intersection of human health, food, water and policy, all with an equity lens. Currently, she leads ButcherBox’s social and environmental efforts, collaborating within the organization and among supply chain and industry partners to advance a more sustainable and just meat industry.

Moderator: Bob Beneson

Bob Benenson is publisher/writer of the Local Food Forum online publication and is communications consultant for Naturally Chicago, the association for the Chicago region’s natural products industry. Bob was a political journalist in Washington, D.C. for 30 years, but his lifelong passion for food and his belief that we need a healthier, more sustainable and more humane food system led him to start a second career as a Good Food advocate after he and his wife Barb (who grew up on a farm in Peotone, Illinois) moved to Chicago in 2011.

Sponsored by : Farm Animal Welfare nonprofit, focused on supporting local farmers, improving welfare of animals on factory farms, and educating students of all ages about the humane treatment of animals raised for food. Co-sponsored by the International Institute for Animal Law.

Hosted by DePaul University’s Center for Animal Law, a department that engages in research on sustainability, food justice, and agricultural policies.

Plant-based lunch will be provided (sponsored by the International Institute for Animal Law).

Event Venue & Nearby Stays

DePaul University - Lewis Building, Room 341, 25 East Jackson Boulevard, Chicago, United States