Join us and DePaul University’s Center for Animal Law as we present this FREE event:
The Business Case for a More Humane Food Supply Chain: Profitability and Ethics in the C-Suite
Ever wonder why some grocery stores and restaurants do a better job in offering humanely raised and environmentally friendly meat? Is it business philosophy? Supply chain relationships? Cost considerations? Education and awareness of employees? And should CEOs even care about these issues?
While we are seeing a growing market for food that adheres to higher sustainability standards, some companies continue to stall in their commitments to animal welfare and environmental sustainability. To understand the reasons behind this reluctance and explore potential actions, we invite you to join a crucial and timely discussion with food industry leaders and sustainability advocates.
Date: April 17, 2025
Time: 12:00-1:30pm – Plant-based lunch served; check-in 11:45am.
Location: DePaul University/ Center for Animal Law – 25 E. Jackson Blvd. Room 341
Format: In-Person OR Zoom
Free Admission! (donation welcomed)
A plant-based lunch will be provided.
Register NOW!Topics on the Table
- How companies balance profitability with moral responsibility: Companies that prioritize sustainability and animal welfare often have leadership teams who are personally committed to these values. This can result in corporate missions that emphasize ethical sourcing and production practices. Conversely, other businesses focus primarily on profit margins or consumer demand for cheaper products, leading to less emphasis on humane practices.
- Enhancing animal welfare/environmental standards without losing profits: How do we ensure supply chains align with ethical standards without significantly impacting profitability? We’ll examine this multifaceted challenge in terms of balancing cost, quality, and animal welfare.
- Consumer demand and awareness: While some ethical practices may have a small upfront cost, learn how companies embracing these values can enhance their brand reputation, foster customer loyalty, and even achieve cost savings in the long term due to efficient, sustainable practices.
- Steps for positive impact: How do we bridge the gap between different stakeholders—business leaders, environmental/animal welfare advocates, and consumers; keep the dialog going; and uncover actionable ideas that prioritize business success and the well-being of animals and the environment.
Panelists:
Marc Ayers – Illinois Director, Humane World for Animals (formerly HSUS)
As the Illinois Director for Humane World for Animals, Marc oversees all aspects of animal protection for the state. Marc has passed over two dozen state laws as well as dozens of local ordinances all over Illinois. Marc combines his legislative and policy experience with his passion for animals to advance animal protection in Illinois.
Zak Dolezal – Chef/Owner, Duke’s Alehouse
Chef Zachary Dolezal is a passionate advocate for animal welfare and culinary excellence. As the head chef at Duke’s Alehouse, he is committed to using high-quality, ethically sourced ingredients in his innovative dishes. Chef Dolezal believes that great food and responsible practices can go hand-in-hand.
Kelly Hilovsky – Director of Social & Environmental Responsibility Operations – ButcherBox
Kelly has spent her career working at the intersection of human health, food, water and policy, all with an equity lens. Currently, she leads ButcherBox’s social and environmental efforts, collaborating within the organization and among supply chain and industry partners to advance a more sustainable and just meat industry. She holds a Master of Public Health from Johns Hopkins University and a B.S. in Neuroscience form Lafayette College.
Maisie Ganzler – strategic advisor for Bon Appétit Management Company
Author, speaker, and corporate advisor Maisie Ganzler is the go-to expert on how companies can make positive change in supply chains and other entrenched systems. Driving strategy for Bon Appetit Management Company, a $1.7 billion company with 1,000-plus cafés at corporations, universities, and cultural institutions in 33 states serving more than 250 million meals per year, Maisie tackled local purchasing, antibiotics in meat production, sustainable seafood, humane care of farm animals, climate change, farmworkers’ rights, and food waste, positioning the company as the foodservice industry’s undisputed leader in sustainable purchasing and holistic wellness.
Moderator: Bob Benenson
Bob Benenson is publisher/writer of the Local Food Forum online publication and is communications consultant for Naturally Chicago, the association for the Chicago region’s natural products industry. Bob was a political journalist in Washington, D.C. for 30 years, but his lifelong passion for food and his belief that we need a healthier, more sustainable and more humane food system led him to start a second career as a Good Food advocate after he and his wife Barb (who grew up on a farm in Peotone, Illinois) moved to Chicago in 2011.
Sponsored by Crate Free USA: Farm Animal Welfare nonprofit, focused on supporting local farmers, improving welfare of animals on factory farms, and educating students of all ages about the humane treatment of animals raised for food. Co-sponsored by the International Institute for Animal Law.
Hosted by DePaul’s Center for Animal Law, a department that engages in research on sustainability, food justice, and agricultural policies.
Co-sponsored by the International Institute for Animal Law.
