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Resilience from farm to plate
The COVID-19 pandemic revealed vulnerabilities in our food system. Find out how health care workers can take action to ensure our food system is resilient in the face of future crises.

Oct 7, 2020 02:00 PM in Eastern Time (US and Canada)

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David LeZaks, Ph.D.
Senior Fellow @Croatan Institute
Before joining the Croatan Institute, LeZaks led the Regenerative Food Systems initiative at the Delta Institute in Chicago, where he managed projects that focused on the design and deployment of disruptive mechanisms to unlock substantial capital flows into regenerative agriculture. He serves in advisory roles to Mad Agriculture, the Savanna Institute, Nourish, Council of Development Finance Agencies’ Food Systems Finance Advisory Council, and the Transformational Investing in Food Systems initiative, an allied initiative of the Global Alliance for the Future of Food.
Jack Breezee
Valley Area Regional Food and Nutrition Services Director @Sutter Health
Breezee has 43 years of food service experience, 30 of which have been in health care management. Breezee currently oversees the food service operations for 10 of Sutter Health's acute care hospitals, which span across eight counties in northern California. Breezee is committed to ensuring his operations support access to quality, affordable health care. He is most excited about the ability to donate food to local nonprofits as a result of piloting the food waste reduction program in his hospitals.