Fill out the form below to register for the Q3 Balanced Protein Consortium Meeting:

AGENDA

[0:00–0:30]
Healthcare Foodservice: Where Do Balanced Proteins Fit?

John Stoddard | Health Care Without Harm

John loves food and spends most of his day thinking about what he will make for dinner. When he isn’t meal planning, John leads the organization’s work with the health care sector on the intersection between food and climate. He supports health care in implementing plant-forward menus, and in reducing food waste through source reduction and donation. He earned his Master of Science from Tufts University’s Friedman School of Nutrition specializing in the Agriculture, Food, and Environment program.

We’ll discuss:

• How food purchasing and menu decisions work within healthcare

• The nutrition, cost, operational, and sustainability priorities shaping protein procurement

• Where balanced proteins could fit within existing healthcare strategies

• What barriers could prevent adoption

• What manufacturers should understand when designing products for the channel

• Where collective action could help unlock the market

[0:30–1:00]
Consortium Open Discussion

We’ll use the second half to hear from members and identify opportunities for collaboration.

Healthcare opportunity

• Are you currently selling into or exploring healthcare?

• What barriers are you encountering?

• What information, relationships, or resources would make the channel easier to pursue?

• Are there opportunities for shared product specifications, pilots, or demand aggregation?

Around the Consortium

• Member updates, launches, and learnings

• Current challenges where the group may be able to help

• 2027 conference plans and opportunities for coordinated Consortium support

Looking forward to the conversation!

Pre-register for the free webinar here:

Fill out the form below to register for the Q2 Balanced Protein Consortium Meeting:

AGENDA:
[0:00 - 0:30]
Local Government Procurement
Tia Schwab | Senior Manager - U.S. Food Systems, C40 Cities 

Tia Schwab is the Senior Manager of U.S. Food Systems at C40, where she works with cities to improve healthy and sustainable food procurement and reduce food waste.

Tia will discuss the purchasing power of city governments, where balanced proteins may fit within municipal procurement strategies, and what the industry can do to move more quickly within these systems.



[0:30 - 1:00]
Balanced Burger Guide for High-Volume Foodservice
Stefanie Lynch | Corporate Engagement Director, Greener by Default

Stef Lynch is the Corporate Engagement Director at Greener by Default, where she works with foodservice operators, particularly in sports and entertainment, to make sustainable options the default choice.

Together with the Balanced Protein Consortium, Greener by Default has developed a practical guide combining operational experience and data-backed insights to help operators successfully introduce balanced burgers in high-volume settings. Stef will walk through key findings and recommendations.


[1:00 - 1:15]
Open Consortium Discussion
We’ll close with an open discussion focused on member updates, emerging opportunities, and strategic questions for the group.