Locally Sourced Food Programs: A Step-by-Step Approach

August 10, 2011

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Overview

Learn a step-by-step approach to implementing a locally sourced food program.

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.

Agenda

Learning Outcome:

After participating in this webcast, you will understand the process of implementing a local food sourcing program at your institution.

Wednesday, August 10, 2011

1:00 - 2:30 p.m. EDT

Sourcing locally: the how-to guide
- What is locally sourced food?
- Incorporating locally sourced goods into product mix
- Next steps: incorporating locally sourced goods into the menu
Sharing the story
- Educating students on sustainability initiatives
- Communicating the message with all stakeholders
Measuring the results and celebrating the successes
- Understanding the impact of locally sourced food

Want more information about this event?

Contact Erin E. Swietlik, Conference Director if you'd like additional information about the program agenda.

Instructors

Mark LoParco

Director of University Dining Services

University of Montana

Mark S. LoParco has 40 years of food service experience, with 34 years in the college and university market. He is the director of University Dining Services (UDS) at The University of Montana (UM) and the executive director of the UM Food Service Management and Purchasing Consortium. Mark has been an active volunteer serving on numerous committees and elected positions in the National Association of College and University Food Services since 1986. He is a strong supporter of sustainable food systems. In May 2003, UDS and four environmental studies graduate students created Montana Mornings, a celebration of local foods featuring only Montana products. Montana Mornings became the foundation for the UM Farm to College Program. The UM Farm to College Program was one the first — and remains one of the leading — local food purchasing programs in the country. Mark has kept UDS on the forefront of sustainable business practices and was selected to receive his second “Greening UM Award” on Earth Day 2011. He is also the recipient of the “Administrator of the Year Award” bestowed by The Associated Students of the University of Montana. Mark is a graduate of Syracuse University with a degree in food systems management.

Registration

CD Recording of Live Webcast

$350.00

Locally Sourced Food Programs: A Step-by-Step Approach recording

Attendee Information

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