OVERVIEW

Students, faculty, and staff members alike are increasingly expecting local and sustainable goods and food products to supply their campus stores, dining halls, and other food service outlets on campus. However, for dining services professionals, establishing relationships with local farmers and creating a local supply chain can be a challenge. Join us for a webcast that will outline the process associated with implementing a locally sourced food program and will describe how to share the message across your campus and community.


WHO SHOULD ATTEND

Dining services managers, auxiliary services managers, executive chefs, sustainability coordinators, food service purchasing 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 program.