Ethical Meat Retailing Gets Robust Discussion in This Panel Recording

Experts Discussed a More Humane Food Chain from Multiple Perspectives

Screenshot from recording of the panel discussion, "Making the Business Case for a More Humane Supply Chain," which took place at DePaul University's Center for Animal Law on April 17. Jessica Chipkin (left), Crate Free USA executive director, introduced the topics. Bob Benenson of Local Food Forum (black shirt) moderated the discussion among panelists (from left) Marc Ayers of Humane World for Animals, Zak Dolezal of Duke's Alehouse in Crystal Lake, IL; Kelly Hilovsky of Butcher Box; and (on Zoom) Maisie Ganzler of Bon Appétit Management Company.

The panel on "Making the Business Case for a More Humane Supply Chain" — held April 17 at the DePaul University Center for Animal Law in downtown Chicago and presented by the Crate Free USA nonprofit — produced a robust discussion of how retailers and other businesses can profitably elevate animal welfare as a criterion in their meat sourcing.

I was honored to moderate the discussion among four experts, all with their own unique backgrounds and perspectives:

• Marc Ayers, Illinois state director for Humane World for Animals

• Zak Dolezal, chef/owner of Duke's Alehouse in suburban Crystal Lake, who goes to create lengths to source ethically produced ingredients from local farmers

• Kelly Hilovsky, director of social and environmental responsibility for the Butcher Box e-commerce meat retailer.

• Maisie Ganzler, strategic adviser to the Bon Appetit Management catering company and an author.

I hope you will click the button below to access the recording of the conversation about this important issue. I will soon produce a synopsis with takeaway quotes, but don't want to delay your opportunity to watch the full video.

ACCESS THE PANEL RECORDING

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