Diane Imrie

Diane Imrie is a Registered Dietitian and graduate of McGill University in Montreal. She also holds a Master of Business Administration degree from the University of Vermont. Diane has been speaking nationally on the topic of sustainable food for the past several years.

Diane's Upcoming Events

• Diane Imrie at 2012 Slow Living Summit
  
  Slow Living Summit, Brattleboro VT
  June 1, 2012, 2:10 pm

  FOOD/AG: The Big Table: How to get local food into institutional kitchens —Bringing local foods into institutional kitchens is a complex issue. Due to scale and supply factors, many barriers exist for relationships to form between institutions and local farms. As more consumers demand locally sourced foods in their institutions, and schools and colleges require it as a component of their food sourcing- how do these two worlds meet? What products make the most sense to incorporate? What are the barriers on both sides of the relationship? What policies could support these burgeoning relationships? Hans Estrin, UVM Extension Local Foods Coordinator, Brattleboro VT Diane Imrie, Director of Nutrition Services, Fletcher Allen Health Care, Burlington, VT Katherine Millonzi, New Economics Institute, Great Barrington MA Jamie Baribeau, director of nutritional services, Brattleboro Memorial Hospital, Brattleboro VT Rob MacFarlane,district executive chef, Sodexo Campus Services