Do you know which sustainable dining initiatives are worth the investment?
Sustainability initiatives continue to be a priority for administrators across higher education, with particular interest in dining services. Dining services professionals continue to face pressure from student groups and administrators to "green" their operations, work with local farmers, and reduce waste emissions.
Join Academic Impressions in this archived webcast to find out how one institution started small and grew its sustainability initiatives to a nearly $1 million investment while seeing an equal return in savings along the way.
Dining services managers, auxiliary services managers, executive chefs, sustainability 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 content. This program is ideal for institutions that are seriously considering large investments in "greening" their dining operations.
Higher education institutions globally are recognizing the importance of sustainability, but many struggle with knowing where to begin or how to develop the grassroots initiatives already in play.
The AI Sustainability Road Map program is designed to serve as a guide for institutions of all types and sizes to develop comprehensive sustainability, whether they're just starting to look at sustainability or they've been growing their sustainability program for years.
Learn more about the AI Sustainability Road Map program.
After viewing this archived webcast, you will be able to better evaluate and prioritize your sustainable dining initiatives.
Nell Fry is a recent graduate of Georgia Institute of Technology in Atlanta. After receiving her Bachelor of Science in business management, she began her work with Georgia Tech Dining Services as its first full-time sustainability coordinator. This opportunity has allowed Nell to work with stakeholders across campus and throughout Atlanta to create more sustainable dining services for students on the GT campus.
During her time as a student at Georgia Tech, Nell served as the president of Students Organizing for Sustainability and the head of the Sustainable Dining Committee. Throughout her time at Tech, she worked on a variety of projects regarding sustainable food on campus such as: operating a Community Supported Agriculture program (CSA), helping the Georgia Tech Earth Day event move toward zero waste, and starting a campus garden.
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