West Michigan Sustainable Business Forum will host a luncheon forum on plant-forward diets and culinary medicine on Monday, March 11 at Grand Rapids Public Library.

Experts from two of the region’s leading institutional food service operations will discuss how local companies and institutions can incorporate better dietary decisions into their sustainability and business strategies. Featured speaker Kevin Vos, Senior Director of Hospitality Support Services for Spectrum Health Delivery System, will discuss the importance of plant-based, plant-forward, local food at the new Michigan Street Market and Grill and highlight solutions to help change nutritional behavior and engage community members. Kristi Artz, Medical Director of Lifestyle Medicine and MedNow, will offer a research-based approach to plant-forward foods and speak to the science behind Culinary Medicine to use food as a tool in achieving optimal health. Michigan Street Market and Grill is the highest volume food service operation in Grand Rapids, serving thousands of meals to Spectrum Health personnel, patients and the community each day.

Janine Oberstadt, Operations Director & Director of Corporate Sustainability for Creative Dining Services, will share how corporate and institutional cafeterias are adopting these concepts, showcasing how eating a varied, whole food, plant-based diet helps to optimize the sustainability of our food system and planet, while increasing health and productivity from workers and students.

The WMSBF March 2019 Forum is presented by Spectrum Health.

Lunch is $17 for members if paid online ($22 at event), $25 for non-members ($30 at event). Daddy Pete’s BBQ is this month’s caterer who will be offering a plant-based menu.

Register for the WMSBF March 2019 Forum here.