Join HAYVN and members from the sustainable business community for
two presentations followed by a discussion about the role of dairy within a resilient, regenerative and regionalized Connecticut food system. We will enjoy tastings of handcrafted artisanal cheeses and grass-fed yogurt.
Integrating Sustainability efforts that go beyond the company mission
through results, what are these success stories like, and how do efforts in sustainability marketing influence a brand’s new market growth an
customer loyalty.
Beyond Just Dairy – The Path to Net Zero – from regenerative agriculture-methods to a fascinating take on collecting cows’ manure to then capture methane and generate renewable energy for farms and the local power grid.
Sourcing Specialty Cheese with Integrity – how partnering with small-medium size farms is helping to preserve our local food systems and the art of handcrafted specialty cheeses from around the world.
The Connection Between Food Brand and Farmland – from Regenerative Organic/ROC to Carbon Neutral and Grass Fed certifications. Consumers want to purchase food products based on their values, and as stewards of the land, farmers want to farm with their values and better educate how our food is sourced and grown – learn how sustainability-branded certifications can align with the confidence and values of today’s highly eco-conscious customer.
