Please join us for a one-day sustainability in dining summit at Wake Forest University.
Register your team members here by July 31.
Who: Campus sustainability leaders, dining contract account managers, campus dining mangers, executive chefs, culinary procurement staff members, regional sustainability in dining champions, and/or regional distributors.
What: Uncovering barriers to increasing sustainability in campus dining services and discovering solutions that multiply
When: Tuesday, August 11, 2015, 9:00 – 5:00
Where: Wake Forest University, Magnolia Room
- “The Chicken or the Egg” – seasonal sourcing and menu planning
- “But They Have It on Their Campus” – demonstrating regional demand for sustainable products
- “How Do I Know?” – labeling dilemmas (organic, fair trade, Kosher, allergen free)
- “What’s a CAFO?” – meeting national tracking standards
Download a detailed agenda here.
Questions? Email email@example.com