Event Date/Time: Jun 23, 2011
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Description

OVERVIEW

Sustainability initiatives continue to be a priority for administrators across higher education, with particular interest in dining services. Dining services professionals continue to face pressure from student groups and administrators to "green" their operations, work with local farmers, and reduce waste emissions.

Join us online to find out how one institution started small and grew its sustainability initiatives to a nearly $1 million investment while seeing an equal return in savings along the way.


WHO SHOULD ATTEND

Dining services managers, auxiliary services managers, executive chefs, sustainability coordinators, dining services marketing managers, and other food services personnel charged with greening their institutions' food services operations and communicating with students about the campus's dining operations will benefit from this content. This program is ideal for institutions that are seriously considering large investments in "greening" their dining operations.

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