We know that change to a food system on campus comes comes down to the food service provider – effecting their daily work. We also know that providers are a team of people pulled in many directions, charged with feeding a campus community and keeping on top of all the behind-the-scenes work with limited resources. Our vision for supporting a transition to more sustainable, locally-based food systems on campus involves engaging more students, academics, and campus capacity with your work.
If you work in food services and are interested in seeing a change in your cafeteria toward more local, sustainable food choices and offerings, check out the toolkits section of this site. Its written to a student audience, but we hope the resources in it can be useful for you too, and give you some concrete, positive ideas for working with students and professors to meet the goals you share.
As we find them, we’ll also post resources specific for you in the Box below.
What’s in the box?
The Changing Vocabulary of Food Purchasing: A Guide for Foodservice Professionals
- A guidebook to new terms in food. This booklet that gives definitions and context to terms like ‘sustainable’ and ‘natural’ that are commonly used but not always commonly defined.