School food professionals have some of the lowest wages and highest vacancy rates in their districts, yet they determine whether scratch cooking becomes reality. For too long, these jobs have been written off as unskilled work instead of being recognized as the culinary careers they are. This webinar from Chef Ann Foundation explores what happens when we finally invest in the people, featuring professionals who are already proving what's possible.

Michigan State University Center for Regional Food Systems invites food systems leaders, policy and funding decision makers, and state agency leaders, and partners to attend this webinar highlighting the implications of the findings from the National Food Hub Survey, Local Food Purchase Assistance Cooperative Agreement Program (U.S. and Michigan), and 10 Cents a Meal for Michigan’s Kids and Farms.

One of a three-part event exploring innovation and technology across key areas of the regional blue economy: Aquaculture, Commercial Fishing, and Offshore Renewable Energy.