For its 95th annual convention, one Wisconsin organization decided to transform the standard hotel meal into a direct investment in its own membership.
By partnering with Chula Vista Resort and several regional food hubs, the event successfully sourced 70 local ingredients, ranging from storage crops like garlic and potatoes to proteins and dairy, from 40 farmer members. With the products, staff fed 280 attendees seven meals each.
The initiative wasn’t just about the menu. It was about honoring the farmers in the room, says Layne Cozzolino, director of special projects.
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