Andy Cox is this director of dining services at Smith College in Northampton, Massachusetts. His past experience includes General Manager at The Hotchkiss School and Executive Chef at the Harvard Kennedy School as well as farm to table restaurants in Oregon, Chicago, and Boston. He holds a BA from UMass Amherst in Sustainability Management with a Certificate in Sustainable Food and Farming. Andy is committed to focused shifts in institutional spend to support regional agriculture through diner engagement and education.