This is a recording of a class that originally took place on September 10, 2024. Beyond the Bench: Sustainable Sourcing, presented in partnership with the Retail Bakers of America, explores how bakeries and food businesses can make more thoughtful choices around ingredient sourcing and waste management while balancing social, environmental, and ethical considerations. Through examples from bakery businesses, the discussion looks at practical approaches to sustainable sourcing and ways to evaluate the impact of everyday purchasing and production decisions. ABOUT THE PANELISTS Cindy Kurman, Founder and President of Kurman Communications, has more than 40 years of experience in culinary public relations and was a founding board member of Chicago’s Green City Market, where her work helped establish its reputation as a leading sustainable farmers market. Young Cho is COO and Executive Chef/Baker of Simple Food Group. He brings more than 30 years of experience in food and hospitality, with a strong focus on supporting local farmers, producers, and relationship-driven food systems. Shelby Kibler, Owner of Field & Fire in Grand Rapids, Michigan, has been baking for 30 years and, together with his wife Julie, runs a bakery and café that mills locally grown organic grains and maintains strong relationships with regional farmers and food producers. Kirk Smock is Owner and head baker of ORIGIN Breads in Madison, Wisconsin. He specializes in naturally leavened breads, pastries, and pizzas made with regionally grown organic and stone-milled grains. You will receive access to a private YouTube link. This is an unedited recording of a live webinar originally offered via Zoom. You may watch it at any time and as many times as you like, but you may not share the link or distribute any part of the video or audio. Guild Members: Please log in to your account to access exclusive member pricing.