Farm to Campus: The Successes and Challenges of Sourcing Local and Sustainable Food

Sodexo, in partnership with colleges, universities and vendors, is committed to offering locally, seasonal and sustainably grown produce.

In this June 13 webinar at 2:00 pm Eastern time Sodexo will share the current local and sustainable food trends on campuses throughout the country, how Sodexo measures success in the area of local and sustainable sourcing, and issues of food safety and quality when sourcing food from local farms and campus gardens. Kegel’s Produce based out of Lancaster, Pennsylvania will present their experience as a vendor and distributor including their approach to local food sourcing. The University of Louisville has a variety of local food initiatives on campus and will share their experience rolling out these programs and working with Sodexo and the campus community to accomplish their local food goals.

Panelists will include: Kristi Theisen, Senior Manager of Sustainability & Wellness at Sodexo, Margaret Henry, Director of Performance at Sodexo, Mike Dunne, Director of Product Quality Assurance at Sodexo, Dave McNaughton, Business Development at Kegel’s Produce, and Mitchell Payne, Associate VP for Business Affairs at University of Louisville.

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