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The IAFNS Food, Nutrition and Safety Program (FNSP) mid-year meeting combines presentations on topics of current interest with reports on progress within the organization's new and on-going programs.  Explore the topics below by accessing the presentation videos.
									Food Fraud			
									Circadian Rhythm			
									Systems Science			
									Foodborne Illness			
									Open Data			
									Metabolomics			
				Food Fraud
							Food Fraud: A Focus on Prevention

Roy Fenoff, PhD, The Citadel

				Circadian Rhythm
							Circadian Rhythm in Health and Disease

Satchin Panda, PhD, Salk Institute

				Systems Science
							Systems Science: The Next Frontier in Food, Nutrition and Health

Bruce Lee, MD, MBA Johns Hopkins University

				Foodborne Illness
							Estimating Outbreak-Based Foodborne Illness Source Attribution for Four Priority Pathogens 

Michael Batz, US FDA

 
				Open Data
							Open Data Sets, Transparency and Challenges for the Future

Jennifer Freeman Smith, PhD, Center for Open Science

				Metabolomics
							Metabolomics for Food Composition and Food Biomarker Analysis

David Wishart, PhD, University of Alberta

Case Examples of Metabolomics Use in Dietary & Nutrition Studies

Susan Sumner, PhD, University of North Carolina Chapel Hill



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IAFNS is sponsoring 4 scientific sessions and 2 posters at the 2017 International Association for Food Protection Annual Meeting. Explore all the presentations below. 

		Scientific Sessions
	
									Controlling foodborne pathogens			
									Managing Risk			
									Debate: Food Safety Perspectives			
									Chemical & Microbial Risk Assessment			
				Controlling foodborne pathogens
							Battling Bad Bugs: Biological Approaches to Control Pathogens

Monday, July 10, 2017 from 3:30- 5:00 PM
Session Conveners: Isabel Walls, USDA NIFA, and Kendra Nightingale, Texas Tech University
Abstract:

The food industry often relies on physical and chemical interventions to control foodborne pathogens. This session is intended to discuss biological approaches to control foodborne pathogens throughout the food continuum. Topics to be covered include the use of (i) biocontrol of Listeria monocytogenes and Salmonella enterica Serovar Poona on fresh-cut apples with naturally occurring bacterial and yeast antagonists, (ii) probiotics to reduce the load of foodborne pathogens that enter the human food chain and pathogen populations on food and in food processing environments and (iii) bacteriophage to combat bacterial foodborne pathogens. This session will also include discussions on consumer perception and acceptance of these biological approaches to control foodborne pathogens.
Biocontrol of the Food-Borne Pathogens Listeria monocytogenes and Salmonella enterica Serovar Poona on Fresh-Cut Apples with Naturally Occurring Bacterial and Yeast Antagonists

Wojciech Janisiewicz, USDA ARS

Video
Application of Probiotics to Control Foodborne Pathogens from Farm to Fork

Mindy Brashears, Texas Tech University

Video
Application of Bacteriophage to Control Foodborne Pathogens in the Food Processing Environment and in Ready-to Eat Foods

Sam Alcaine, Cornell University

Video

				Managing Risk
							Managing Risk in a Zero Tolerance World

Tuesday, July 11, 2017 from 8:30 AM - 12:00 PM
Session Conveners: Laurie Post, Deibel Labs, Edith Wilkin, Leprino Foods Company
Abstract: It is accepted that there is risk in everything and the discipline of risk assessment focuses on minimizing risk to an acceptable level. This seems to be in conflict with the concept of zero tolerance, which is not completely codified in regulation and yet does seem to exist in actual food industry practice. Does the current interpretation of FSMA rules and regulatory application of new technologies in outbreak investigation drive the expectation of a zero-risk environment? What should risk assessment and food safety management look like in this changing landscape? How can risk be managed to allow suitable options for consumers and food manufacturers? The perception and understanding of risk necessitates a conversation between regulators, consumers, and the food industry.
The Changing Landscape: Implications of New Regulations on Risk Assessment

Donald Zink, IEH Laboratories & Consulting Group

Video
The International Dynamic of Risk Assessment

Robert Buchanan, University of Maryland

Video
How is Whole Genome Sequencing Impacting Assessments of Risk and Setting of Standards?

Luca Cocolin, University of Turin

Video
Setting Risk Based Performance Standards

Roy Betts, Campden BRI

Video
Risk Management- Strategies and Challenges in a Zero Risk Environment

Tim Jackson, previously Nestlé North America

Video
Consumer Perceptions of Risk and How It Influences Their Choices

William Hallman, Rutgers, The State University of New Jersey

Video

				Debate: Food Safety Perspectives
							A Debate: Current Perspectives in Food Safety 

Wednesday, July 12, 2017 from 8:30 AM to 10:00 AM
Abstract: This interactive roundtable is intended to engender lively discussion of important food safety topics. It is assumed audience participants will have a basic understanding of the unresolved issues surrounding the topics to be discussed in the symposium. The session will cover three topics: "The good, the bad, and the ugly foods: Should we encourage the consumption of "ugly" and expired foods?"; "Who's to blame? Do consumers own a piece of food safety?"; and, "Which is the real 'obesogen'-pizza or the pizza box?" Each topic will include a 7-minute presentation in support of (Yes, Pizza) followed by a 7-minute presentation in opposition of (No, Pizza Box) the proposed topic question. Each speaker will have 3 minutes for extemporaneous rebuttals. A 6-minute question/answer session will then follow to allow for audience participation. We will have electronic polling of the audience to allow for a Yes/No vote on each topic question prior to and following the discussion to evaluate whether people's views have been changed by the presentations.

Convener: Kendra Nightingale, Texas Tech University
The good, the bad, and the ugly foods: Should we encourage the consumption of "ugly" and expired foods?

Yes: Sarah Cahill, FAO

No: Rob Tauxe, CDC

Video
Who's to blame? Do consumers own a piece of food safety?

Yes: Sarah Brew, Faegre Baker Daniels, LLP

No: Bill Marler, Marler Clark, LLP

Video


Which is the real "obesogen"-pizza or the pizza box?

Pizza: Ruth Kava, American Council on Science and Health

Pizza Box: Stephen Safe, Texas A&M University

Video

				Chemical & Microbial Risk Assessment
							Chemical and Microbial Risk Assessment: Similarities and Differences

Wednesday, July 12, 2017 from 10:30 AM - 12:00 PM
Convener: Doug Holt, Dr. Pepper Snapple Group
Abstract: In food safety, risk assessment is the scientific evaluation of known or potential health effects resulting from human exposure to chemicals or microorganisms. Exposure to pathogenic microorganisms is different from exposure to chemicals. Microorganisms differ from chemicals as they can grow or die and the level of exposure to microorganisms can change dramatically in a short period. The speakers in this session will discuss the similarities and differences between chemical and microbial risk assessment; risk and risk benefit analysis and will present some case studies.
Chemical Risk Assessments and their Uses in Decision Making

Joseph Rodricks, Ramboll Environ

Video
Quantitative Microbiological Risk Assessment: Dealing with Biological Diversity

Robert Buchanan, University of Maryland

Video
Safety and Risk Assessments: Fit for Purpose

Jane Van Doren, FDA

		Poster Presentations
	
									Listeria monocytogenes			
									Salmonella			
				Listeria monocytogenes
							Fate of Listeria monocytogenes in Cocoa Powder during Isothermal Inactivation

P3-16

Presentation on Wednesday, July 12, 2017

Authors: Hsieh-Chin Tsai, Washington State University, Marizela Silva, Washington State University, Juming Tang, Washington State University, Meijun Zhu, Washington State University
Introduction: Listeria monocytogenes can survive in dry condition for a long period of time. Despite an increasing number of studies addressing Salmonella inactivation in low-moisture foods, there is a general lack of knowledge related to L. monocytogenes inactivation in low moisture foods during thermal processing and to the factors impacting their survival in low moisture food. Cocoa powder is an essential ingredient and widely incorporated in different desserts and drinks and thus a possible source of L. monocytogenes contamination.
Purpose: To evaluate the thermal resistance of L. monocytogenes in cocoa powder and further investigate the impact of water activity (aw) on its survival in cocoa powder.
Methods: Natural unsweetened cocoa powder (Hershey's) was inoculated with three-strain L. monocytogenes cocktail (~9.0 log CFU/g), equilibrated to water activity (aw, 25°C) to 0.3 or 0.45, then subjected to isothermal treatments using aluminum TDT test cell containing 0.4 g of inoculated and equilibrated sample. The survivors were enumerated on TSAYE plates.
Results: Inactivation data resulted from different temperatures at both aw showed log-linear trend which was used to obtained thermal inactivation parameters. Thermal resistance of L. monocytogenes at 0.3 aw was significantly higher than that at 0.45 aw across all three temperatures. Listeria monocytogenes at 0.3 aw and 0.45 aw had D70°C of 7.44±1.17 and 4.77±0.28 min, D75°C of 3.62±0.03 and 2.84±0.09 min, and D80°C of 1.35±0.04 and 1.06±0.05 min, respectively, z-value at 0.3 aw and 0.45 aw was 13.48 and 15.31°C, respectively.
Significance: Listeria monocytogenes demonstrated much higher thermal resistance in cocoa powder compared to the high moisture foods, which is impacted by aw. Data provide valuable information for industry to validate thermal processing for control of L. monocytogenes in low moisture foods.
				Salmonella
							Assessment of Survival and Virulence of Salmonella in Low-moisture Foods

P3-17

Poster Presentation on Wednesday, July 12, 2017
Authors: Victor Jayeola, North Carolina State University, Raleigh, NC, Jeffrey Farber, University of Guelph, CRIFS, Department of Food Science, Guelph, Canada, Sophia Kathariou, North Carolina State University, Raleigh, NC
Introduction: Low-moisture foods (LMF) have been implicated in multiple outbreaks of salmonellosis. However, mechanisms mediating survival and virulence of Salmonella in such foods remain poorly understood
Purpose: To assess survival and virulence of Salmonella in low moisture foods.
Methods : A two-strain mixture of Salmonella enterica serotypes Typhimurium and Enteritidis was used to inoculate two model LMF, chocolate and in shell pistachios. Products (100 g) were inoculated with four ml of the Salmonella cell suspension, dried for one to three hours until aw approximated that of the uninoculated product, aliquoted into 15-ml centrifuge tubes and stored in the dark at 22°C. Salmonella populations immediately after inoculation, after drying and at 1, 4, 6, 10, 15, and 21 days were determined in triplicate on nonselective (TSA-YE) and selective (XLD) media. Virulence was tested in the insect Galleria mellonella model by injecting 10 µl of rinsate from products at one day into the last left proleg of 10 larvae. Rinsate from uninoculated products were also injected as controls. The larvae were incubated at 37°C and larval mortality was daily monitored.
Results: The population of Salmonella in the inoculated products was eight and nine log CFU/g immediately after inoculation and 7.3 and 8.0 log CFU/g after drying for chocolate and pistachios, respectively. Populations decreased to 4.5 and 7.5 log CFU/g by 21 days in chocolate and pistachios, respectively. Recovery of Salmonella from either product on TSAYE and XLD was similar. Larvae inoculated with 3.4 log CFU/ml of the cocktail had a mortality of 100% after 24 h compared to 80% of larvae inoculated with 3.9 log CFU/ml cells from chocolate and 30% for larvae inoculated with 3.7 log CFU/ml cells from pistachios. The mortality of controls was 0 and 10% for uninoculated pistachios and chocolate, respectively.
Significance: Findings show that Salmonella can survive in chocolate liquor and pistachios and that cells adapted to the LMF environment retained virulence.


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									About			
									Day 1			
									Day 2			
									Speaker Abstracts			
									Registration			
									Hotel			
									Travel			
									International			
				About
							
IAFNS is hosting the 2019 Food Packaging Conference: Scientific Advances and Challenges in Safety Evaluation of Food Packaging Materials at The Westin Washington, D.C. City Center on April 2nd-3rd, 2019. The global two-day conference will bring together international and national experts from academia, government, industry and NGOs to share about toxicology, risk assessment and regulatory science as they relate to food packaging.
View presentation videos from this event.
				Day 1
							

Keynote: 
Science Denial & The Future of Food 
Roxi Beck, Center for Food Integrity, USA - Bio | Video
Session I: Analytical Testing and Migration Assessments/Modeling 
Analytical Battery Testing Development for Generic Food Packaging Migration Study 
Thomas Hartman, PhD, Rutgers University, USA - Bio | Video
Trends in Heavy Metal Content for Recycled Polyethylene Terephthalate (RPET) Food Packaging Between 2010 and 2018 
Keith Vorst, PhD, Iowa State University, USA - Bio | Video
Determination of Phthalates in Foods and Food Packaging 
Katherine Carlos, PhD, US Food and Drug Administration - Bio | Video not available
Looking Beyond the Lamppost: High Throughput Measurement and Modeling for Chemical Prioritization 
John Wambaugh, PhD, US Environmental Protection Agency - Bio | Video
Session II: Exposure and Toxicology Assessments 
Characterization of Genotoxicity and Endocrine Activity of Food Contact Materials by in vitro Bioassays 
Christian Kirchnawy, PhD, OFI Technologie & Innovation GmbH, Austria - Bio | Video
Application of an Extended Decision Tree for the Safety Assessment of Food Packaging Materials 
Tim Adams, PhD, US Food and Drug Administration - Bio | Video
Reevaluation of FDA’s Packaging Factors Used to Calculate Consumer Exposure to Food Contact Substances in Food Packaging Materials 
Jessica Cooper, PhD, US Food and Drug Administration Bio | Video
Exposure and Risk Assessment of Printing Inks Used in Packaging Under California Proposition 65 
Sneha Bhatia, MS, Sun Chemical Corporation, USA - Bio | Video
WordPress Tables

				Day 2
							

Keynote: 
Suzanne Fitzpatrick, PhD, US Food and Drug Administration - Bio | Video
Session III: Risk Assessment and Regulatory Science Interpretation 
Challenges in Safety Evaluation of Food Contact Materials in Europe 
Cristina Nerín, PhD, University of Zaragoza, Spain - Bio | Video
Dietary Exposure and Toxicological Review of Epoxidized Soybean Oil (ESBO) from Use in Food-Contact Materials 
LaShonda Cureton, PhD, US Food and Drug Administration - Bio | Video
Chemicals in Plastic Packaging: Prioritization of Hazardous Substances 
Jane Muncke, PhD, Food Packaging Forum, Switzerland - Bio | Video
Realistic Intake Assessment and Fully Informed Hazard and Risk Assessment: From Monomers to NIAS 
Mitchell Cheeseman, PhD, Steptoe and Johnson, USA - Bio | Video not available
Closing Remarks: From Packaging Safety Exposure Modelling to a Decision Support System for Food Packaging Innovation – including Safety and Environmental Assessment (GLOPACK) 
Cronan McNamara, MSc, Creme Global, Ireland - Bio | Video
WordPress Tables

				Speaker Abstracts
							
				Registration
							
Register by the Early Bird Deadline and save!








Regular & On-Site:






 16 Mar 2019 - 3 Apr 2019


Industry/For-Profit
$600
$700


Government/Academia/Non-Profit*
FREE
$300


Student/Post Doc*
FREE
$300



Breakfast (2), lunch (2) and a reception are included with registration.

*Capacity is limited. Register early!
				Hotel
							Accommodations

We have secured a room block at The Westin Washington, DC City Center, the venue for the 2019 Food Packaging Conference, with a nightly rate of $279, exclusive of state and local taxes. The room block ends 11 March 2019 but we recommend that you make your reservation in advance as space fills quickly. After you have successfully registered for your room you will receive an email confirmation. Please click here to reserve your room.
Hotel Address:

The Westin Washington, D.C. City Center

1400 M St. NW

Washington, DC 20005
				Travel
							
Air Travel:

Washington, DC is located near three major airports: Ronald Reagan Washington National Airport (DCA), Dulles International Airport (IAD), and Baltimore/Washington International Airport (BWI). Reagan National Airport is located closest to DC and is accessible via its own Metro stop on the Blue and Yellow lines. If commuting to The Westin via Metro from DCA, hop on the blue line at the Ronald Reagan Washington National Airport Metro Stop and get off at McPherson Square (7 stops). You can also take a taxi, Uber or Lyft into DC. This will cost around $15-$25.
Dulles Airport is located 26 miles outside of DC in Virginia. To get downtown you can take a taxi, shuttle, Uber or Lyft. A taxi to DC will cost around $60-$70. BWI is the furthest but may offer better flight deals. All three airports offer domestic and international flights daily.

Metro:

Metro is the most convenient way to get around DC. This public transportation system consists of six color-coded lines: Red, Blue, Orange, Silver, Green, and Yellow that are connected to each other via transfer stations. To ride Metro you must pay via a SmarTrip card which can be purchased at any Metro station with cash or credit. Most fares range from $2.25 - $6 per trip. Metro runs from 5 a.m. to midnight on weekdays and from 7 a.m. to midnight on weekends. The closest Metro stop to the conference venue is McPherson Square, accessible via the orange, silver, and blue lines. Click here for more information about Metro.
Taxi:

Another way to travel in DC is by taxi. There are many and all accept cash, credit and debit cards.
Uber/Lyft:

To travel by uber or Lyft, download the app onto your smartphone and you can begin requesting a ride by entering the address of your destination.
DC Circulator:

The DC Circulator travels along six specific routes and is affordable at just $1 per ride.
				International
							
When traveling to the 2019 Food Packaging Conference, the U.S. may require visitors to obtain a visa. This process can take a few weeks to several months to complete, so please be sure to apply early. For more information about your country's visa requirements, visit the U.S. State Department website for the latest information when planning your trip.


IAFNS can provide a formal invitation letter to assist with the visa submission process. Please contact Angela Roberts (angelar@iafnsconnect.wpengine.com) to request a letter.
	
Contact Us:
	
Discover DC:
									Plan your trip			
									Cherry Blossoms			
									Free Attractions			
									Downtown DC			
									Beyond the National Mall			
									Restaurants			
				Plan your trip
							
				Cherry Blossoms
							
Depending on the weather, the beginning of April is usually around the time cherry blossom trees reach peak bloom in DC. Check out the beautiful pink and white sights on the Tidal Basin.
If you're taking the Metro, use the Blue, Orange or Silver lines and exit at the Smithsonian stop. From there, it's a 10-15 minute walk to the Tidal Basin Welcome Area located at 1501 Maine Avenue SW. If you are taking the Metrobus, the 32, 34 or 36 routes will drop you off at the National Mall.

				Free Attractions
							
There are plenty of free attractions in Washington, DC:
National Museum of American History

Korean War Veterans Memorial

National Museum of the American Indian

Vietnam Veterans Memorial

Anderson House

Arlington National Cemetery

National World War II Memorial

Smithsonian National Portrait Gallery

United States Holocaust Memorial Museum

National Air and Space Museum

Smithsonian National Museum of African American History and Culture

National Gallery of Art
				Downtown DC
							
Check out our top picks:
White House

National Mall and Memorial Parks

United States Capitol

Ford's Theatre

United States Botanic Garden
				Beyond the National Mall
							
Check out these 20 cool museums beyond the National Mall.
				Restaurants
							
There are plenty of restaurants within walking distance of the hotel:
0.1 miles from hotel:

Lincoln

West Wing Café Thomas Circle

10 Thomas Restaurant

Stans Restaurant and Lounge
0.2 miles from hotel:

Quill

The Pig

Baan Thai

B Too

&pizza

Churchkey

Birch and Barley

Elizabeth's Gone Raw

Siren
 


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            [post_content] => 

									About			
									Day 1			
									Day 2			
									Speaker Abstracts			
									Registration			
									Hotel			
									Travel			
									International			
				About
							
IAFNS is hosting the 2019 Food Packaging Conference: Scientific Advances and Challenges in Safety Evaluation of Food Packaging Materials at The Westin Washington, D.C. City Center on April 2nd-3rd, 2019. The global two-day conference will bring together international and national experts from academia, government, industry and NGOs to share about toxicology, risk assessment and regulatory science as they relate to food packaging.
View presentation videos from this event.
				Day 1
							

Keynote: 
Science Denial & The Future of Food 
Roxi Beck, Center for Food Integrity, USA - Bio | Video
Session I: Analytical Testing and Migration Assessments/Modeling 
Analytical Battery Testing Development for Generic Food Packaging Migration Study 
Thomas Hartman, PhD, Rutgers University, USA - Bio | Video
Trends in Heavy Metal Content for Recycled Polyethylene Terephthalate (RPET) Food Packaging Between 2010 and 2018 
Keith Vorst, PhD, Iowa State University, USA - Bio | Video
Determination of Phthalates in Foods and Food Packaging 
Katherine Carlos, PhD, US Food and Drug Administration - Bio | Video not available
Looking Beyond the Lamppost: High Throughput Measurement and Modeling for Chemical Prioritization 
John Wambaugh, PhD, US Environmental Protection Agency - Bio | Video
Session II: Exposure and Toxicology Assessments 
Characterization of Genotoxicity and Endocrine Activity of Food Contact Materials by in vitro Bioassays 
Christian Kirchnawy, PhD, OFI Technologie & Innovation GmbH, Austria - Bio | Video
Application of an Extended Decision Tree for the Safety Assessment of Food Packaging Materials 
Tim Adams, PhD, US Food and Drug Administration - Bio | Video
Reevaluation of FDA’s Packaging Factors Used to Calculate Consumer Exposure to Food Contact Substances in Food Packaging Materials 
Jessica Cooper, PhD, US Food and Drug Administration Bio | Video
Exposure and Risk Assessment of Printing Inks Used in Packaging Under California Proposition 65 
Sneha Bhatia, MS, Sun Chemical Corporation, USA - Bio | Video
WordPress Tables

				Day 2
							

Keynote: 
Suzanne Fitzpatrick, PhD, US Food and Drug Administration - Bio | Video
Session III: Risk Assessment and Regulatory Science Interpretation 
Challenges in Safety Evaluation of Food Contact Materials in Europe 
Cristina Nerín, PhD, University of Zaragoza, Spain - Bio | Video
Dietary Exposure and Toxicological Review of Epoxidized Soybean Oil (ESBO) from Use in Food-Contact Materials 
LaShonda Cureton, PhD, US Food and Drug Administration - Bio | Video
Chemicals in Plastic Packaging: Prioritization of Hazardous Substances 
Jane Muncke, PhD, Food Packaging Forum, Switzerland - Bio | Video
Realistic Intake Assessment and Fully Informed Hazard and Risk Assessment: From Monomers to NIAS 
Mitchell Cheeseman, PhD, Steptoe and Johnson, USA - Bio | Video not available
Closing Remarks: From Packaging Safety Exposure Modelling to a Decision Support System for Food Packaging Innovation – including Safety and Environmental Assessment (GLOPACK) 
Cronan McNamara, MSc, Creme Global, Ireland - Bio | Video
WordPress Tables

				Speaker Abstracts
							
				Registration
							
Register by the Early Bird Deadline and save!








Regular & On-Site:






 16 Mar 2019 - 3 Apr 2019


Industry/For-Profit
$600
$700


Government/Academia/Non-Profit*
FREE
$300


Student/Post Doc*
FREE
$300



Breakfast (2), lunch (2) and a reception are included with registration.

*Capacity is limited. Register early!
				Hotel
							Accommodations

We have secured a room block at The Westin Washington, DC City Center, the venue for the 2019 Food Packaging Conference, with a nightly rate of $279, exclusive of state and local taxes. The room block ends 11 March 2019 but we recommend that you make your reservation in advance as space fills quickly. After you have successfully registered for your room you will receive an email confirmation. Please click here to reserve your room.
Hotel Address:

The Westin Washington, D.C. City Center

1400 M St. NW

Washington, DC 20005
				Travel
							
Air Travel:

Washington, DC is located near three major airports: Ronald Reagan Washington National Airport (DCA), Dulles International Airport (IAD), and Baltimore/Washington International Airport (BWI). Reagan National Airport is located closest to DC and is accessible via its own Metro stop on the Blue and Yellow lines. If commuting to The Westin via Metro from DCA, hop on the blue line at the Ronald Reagan Washington National Airport Metro Stop and get off at McPherson Square (7 stops). You can also take a taxi, Uber or Lyft into DC. This will cost around $15-$25.
Dulles Airport is located 26 miles outside of DC in Virginia. To get downtown you can take a taxi, shuttle, Uber or Lyft. A taxi to DC will cost around $60-$70. BWI is the furthest but may offer better flight deals. All three airports offer domestic and international flights daily.

Metro:

Metro is the most convenient way to get around DC. This public transportation system consists of six color-coded lines: Red, Blue, Orange, Silver, Green, and Yellow that are connected to each other via transfer stations. To ride Metro you must pay via a SmarTrip card which can be purchased at any Metro station with cash or credit. Most fares range from $2.25 - $6 per trip. Metro runs from 5 a.m. to midnight on weekdays and from 7 a.m. to midnight on weekends. The closest Metro stop to the conference venue is McPherson Square, accessible via the orange, silver, and blue lines. Click here for more information about Metro.
Taxi:

Another way to travel in DC is by taxi. There are many and all accept cash, credit and debit cards.
Uber/Lyft:

To travel by uber or Lyft, download the app onto your smartphone and you can begin requesting a ride by entering the address of your destination.
DC Circulator:

The DC Circulator travels along six specific routes and is affordable at just $1 per ride.
				International
							
When traveling to the 2019 Food Packaging Conference, the U.S. may require visitors to obtain a visa. This process can take a few weeks to several months to complete, so please be sure to apply early. For more information about your country's visa requirements, visit the U.S. State Department website for the latest information when planning your trip.


IAFNS can provide a formal invitation letter to assist with the visa submission process. Please contact Angela Roberts (angelar@iafnsconnect.wpengine.com) to request a letter.
	
Contact Us:
	
Discover DC:
									Plan your trip			
									Cherry Blossoms			
									Free Attractions			
									Downtown DC			
									Beyond the National Mall			
									Restaurants			
				Plan your trip
							
				Cherry Blossoms
							
Depending on the weather, the beginning of April is usually around the time cherry blossom trees reach peak bloom in DC. Check out the beautiful pink and white sights on the Tidal Basin.
If you're taking the Metro, use the Blue, Orange or Silver lines and exit at the Smithsonian stop. From there, it's a 10-15 minute walk to the Tidal Basin Welcome Area located at 1501 Maine Avenue SW. If you are taking the Metrobus, the 32, 34 or 36 routes will drop you off at the National Mall.

				Free Attractions
							
There are plenty of free attractions in Washington, DC:
National Museum of American History

Korean War Veterans Memorial

National Museum of the American Indian

Vietnam Veterans Memorial

Anderson House

Arlington National Cemetery

National World War II Memorial

Smithsonian National Portrait Gallery

United States Holocaust Memorial Museum

National Air and Space Museum

Smithsonian National Museum of African American History and Culture

National Gallery of Art
				Downtown DC
							
Check out our top picks:
White House

National Mall and Memorial Parks

United States Capitol

Ford's Theatre

United States Botanic Garden
				Beyond the National Mall
							
Check out these 20 cool museums beyond the National Mall.
				Restaurants
							
There are plenty of restaurants within walking distance of the hotel:
0.1 miles from hotel:

Lincoln

West Wing Café Thomas Circle

10 Thomas Restaurant

Stans Restaurant and Lounge
0.2 miles from hotel:

Quill

The Pig

Baan Thai

B Too

&pizza

Churchkey

Birch and Barley

Elizabeth's Gone Raw

Siren
 


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