Posted May 5, 2017
Local Food for Campus Dining: Stats & Stories (Webinar Recording & Slides)
On Thursday, April 27th from 1:00 to 2:15 pm ET, we hosted Local Food for Campus Dining: Stats & Stories, a webinar featuring highlights from Campus Dining 101: A Benchmark Study on Farm to College in New England. This recently-released campus dining report presents data collected from dining operators at 105 colleges and universities in New England.
This webinar illustrates how our research can inform your efforts to increase procurement of local food at institutions in New England and beyond. We discuss many topics, including the rising demand for local food; definitions of local and tracking methods; the prevalence of price and availability barriers; campus farms and gardens; food education initiatives; and differences between campuses operated by food service management companies and those that are self-operated.
Campus Dining 101 presents in-depth findings and makes specific, data-based recommendations for institutions of higher education as well as government officials, funders, and institutions. Half of all institutions of higher education in New England that offer dining services responded to the survey. Public universities, private colleges, community colleges, and others are represented in the findings. Together, these colleges and universities serve over 65 million meals per year.
- Nessa Richman, Metrics & Development Manager, Farm to Institution New England
- Peter Allison, Network Director, Farm to Institution New England
- Stephanie Keith, Bon Appétit Controller & Marketing Manager, Roger Williams University
- Chef Jenny MacArthur, Assistant Director of Dining Services, Unity College (self-operated food service)
Webinar Slide Deck
Campus Dining Research Report
Farm to Institution Metrics Dashboard
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