A PRE-CONFERENCE FORUM FOR FOOD SERVICE WORKERS, RESTAURATEURS, CONCERNED DINERS, AND ADVOCATES FOR FAIRNESS IN THE INDUSTRY

Attention restaurant workers, chefs, restaurateurs, investors, and sustainability-minded
diners: Are you a leader or an aspiring leader in community food systems advocacy? Is
your business making strides to become more socially mindful and inclusive? If so, please
consider joining your peers in a social justice-focused discussion and working group at the
2017 Community Food Systems Conference. We believe culinarians and restaurant owners
and workers have much to contribute to community food systems work and our
conference themes of food security, social justice, and sustainable agriculture. We
encourage attendance and participation from any culinary/food service professionals
who would like to stoke the conversation around fairness, equity, and sustainability in the
restaurant industry and the food system at large.

FEATURED PANELISTS:
Irene Li, Mei Mei
Katrina Jazayeri, Juliet
Jason Bond, Bondir
Ellie Tiglao, Olio Culinary Collective
Moderated by Yamila Ruiz, Legal Organizer, ROC United – Boston

TUESDAY, DEC 5, 2017
1:30 PM - 4:30 PM
Hosted by:
MEI MEI RESTAURANT
506 Park Drive, Boston, MA

Cost: $50/person (includes lunch)
Register: nesfp.org/pre-conferences
Event Contact: Kristen Irvin
New Entry Sustainable Farming Project
Kristen.Irvin@tufts.edu

ABOUT THE CONFERENCE:
New Entry Sustainable Farming Project's Community Food Systems Conference (Dec 5-7, 2017 | Boston Park Plaza) will address common underlying themes between food security, social justice and sustainable agriculture including obstacles in urban and rural environments and fostering community empowerment to create and sustain resilient local food systems.

ABOUT NEW ENTRY:
New Entry, an initiative of Tufts University’s Friedman School of Nutrition Science and Policy, works locally, regionally, and across the country to strengthen local food systems by supporting new farmers. Our national work aims to create a resilient food system and equitable access to nutritious foods by providing professional development, capacity building and network support to programs that train beginning farmers or those that work to promote their success through activities that mutually benefit agricultural producers and consumers.