Call for Submissions

Farm & Table Experience Seeking Submissions

The Conference at Farm & Table Experience (formerly known as Farm to Table Experience), is an experiential learning event based on the policy and practice of food and drink and it’s currently accepting proposals for its 4th annual program. Taking place September 8-9, 2017 at the New Orleans Ernest N. Morial Convention Center, F&TE features some of the brightest chefs, thought leaders and practitioners in the burgeoning farm-to-table movement. F&TE explores the cultivation, distribution, and consumption of food and drink sourced locally to globally.


Farm & Table Experience kicks off on Thursday, Sept. 7 with a “Garden to Glass” cocktail reception. On Friday, Sept. 8 professionals gather together to discuss topics like marketing strategies for ranchers, policy change and advocating, best practices in urban farming, bringing products to market, sourcing locally, enhancing sustainability, and the latest trends and developments in the industry, including food science, security, and safety. Saturday, Sept. 9 will feature educational content that is relevant to both hobbyists and professionals alike in a festival-like format.


This conference is intended to be interactive and proposals for open dialogue sessions are being sought. Proposals for these educational sessions should be designed to fit one of the following educational tracks:

  • Grow Your Food (Farming & Production)
  • Crop to Cup (Brewing, Distilling, Vinting, plus non-alcoholic beverages)
  • Cooking Fresh
  • Business & Marketing
  • Farm to School
  • Food Innovation & Trends
  • Health & Nutrition
  • How-To’s 


Questions regarding the conference program should be directed to Samantha McMillan, F&TE Conference Manager, at 504-582-3072, or through email at


F&TE is co-hosted by the New Orleans Ernest N. Morial Convention Center, the Louisiana Department of Agriculture & Forestry and the National Farm to Table Alliance.

Who should attend:

  • Chefs, mixologists, and restaurateurs
  • Foodies
  • Members of the public
  • Researchers, scholars, and policymakers
  • Farmers and agricultural professionals
  • Writers, publishers, and media
  • Slow food advocates
  • Brewers, distillers, vintners, and distributors
  • Farmers market managers and urban farmers
  • Nutritionists and health professionals
  • Grocers and retailers
  • CSA/RSA managers and advocates
  • Foragers