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The Oldways Whole Grains Council holds a conference every other year, bringing together scientists, chefs, manufacturers, foodservice operators, distributors and media who share an interest in whole grains.
The conference will be held at the Seattle Renaissance Hotel, where we have a discounted room block. Once you complete registration, you will be directed to a page about lodging. Please contact Kelly Toups (email@example.com) with any questions.
Our conference program features thought leaders from throughout the food world, delivering cutting-edge information that you’ll be able to use immediately in your job, whether you’re working in manufacturing, foodservice, or health promotion. Learn about local grain economies, the latest health research, whole grain trends in restaurants, consumer attitudes, and more, from speakers including:
- Michael Stebner, Director of Culinary, Sweetgreen
Bowls are the New Burger: Whole Grains in Foodservice Go Mainstream
- Andrea Geary, Senior Editor, Cook’s Illustrated Magazine/America’s Test Kitchen
Whole Grains: The Best Kept Culinary Secret
- Melissa Abbott, Vice President — Hartman Retainer Services & Culinary Insights, Hartman Group
Whole Grain Trends in Contemporary Food Culture
- Sonya Barnes, Branch Chief, USDA FNS
Successful School Lunch with Whole Grains
- Valerie Hoover, Manager of Health and Wellness, Sysco
Get to Know the Gatekeeper: Whole Grains in Distribution
- Carlee Kelly & Megan Reed, Nutrition & Product Innovation, Lettuce Eat
Sprouted Grains 101
- Erin McKenney, Postdoctoral Researcher, NC State University
Gut & Grain Microbes: New Pathways to Health
- Emily Contois, Assistant Professor, University of Tulsa
The Changing Nutrition Landscape: Insights from History and Pop Culture
Our audience will also include writers and correspondents for publications including: SHAPE magazine, The Seattle Times, Gluten-Free Living magazine, WebMD, Milling & Baking News/Food Business News, Food Navigator.
Thank You to Our Sponsors!
Early Bird Rate (ends Aug. 1, 2018)
|Aug. 2, 2018 — Nov. 4, 2018|
|WGC Members (1st person)||FREE||FREE|
|WGC Members (additional registrants)||$345||$395|
|Sponsors||FREE according to sponsorship level||FREE according to sponsorship level|
|RDs, Health Professionals, Government||$395||$445|
|**RDs, Health, Gov — Sun Nov 4 only||$75||$125|
|**RDs, Health, Gov — Mon Nov 5 only||$225||$275|
|**RDs, Health, Gov — Tues Nov 6 only||$75||$125|
|**RDs, Health, Gov — Sun Nov 4 + Mon Nov 5||$300||$350|
|**RDs, Health, Gov — Mon Nov 5 + Tues Nov 6||$310||$360|
I was impressed by the number of thoughtful and in-depth presentations throughout the conference. Almost every single talk I attended was well prepared and highly informative, laying out important issues for the foodservice industry, but equally interesting for anyone wanting to learn more.
– S.G., journalist
All of the speakers were excellent and very applicable to foodservice speciﬁcally. The demos were a good addition too, and helped keep things interesting and were helpful when thinking about prep ideas for foodservice operators. – T.S., manufacturer/sponsor
What I liked best was the variety of speakers that created a well-rounded exploration of the topic. I also liked being able to connect with the sponsors at the tables and tasting all the grains in the conference meals.
– K.N., speaker
I liked that it was a diﬀerent kind of conference. There was a lot of interesting information and I brought back several ideas and hopefully ways to incorporate diﬀerent grains, but also ways to market to people so that they will try it.
– B.P., foodservice dietitian
All of our conferences feature top-notch speakers, delicious whole grain foods, lively audiences and plenty of networking, plus great opportunities for sponsors to showcase their whole grain creativity.
Access Past Conference Proceedings
You can access a wealth of materials — presentations, reports, handouts, photos, even videos — from our previous whole grains conferences by clicking here.