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141 resources

Benefits for Transitioning to in-House Dining - A Panel Discussion

  • Sewanee - The University of the South (TN)

This panel will explore the process, benefits, and challenges of using an in-house dining service. The panel will examine how a switch from an outside provider to an in-house dining ...

  • Posted Dec. 1, 2017
  • Conference Presentations
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Designing Menus for the Future: Sustainable Food Purchasing, Student Activism and Food Footprints

  • University of Massachusetts Amherst (MA)
  • Friends of the Earth (DC)

This interactive discussion explores real world strategies for shifting school menus toward food that is healthy, local and sustainable, including methods for evaluating environmental impacts of food choices. With on ...

  • Posted Dec. 1, 2017
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Thinking Beyond the Fork: Utilizing the Campus Food Truck as a Vehicle for Teaching Sustainability

  • University of North Carolina, Wilmington (NC)
  • Aramark (PA)

What do you get when you combine a university food truck, a chef, a farmer, and a FoodCorps service member? The University of North Carolina Wilmington's Campus Dining program ...

  • Posted Dec. 1, 2017
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Black Hills Food Hub: Rural Food Hubs Serving a Wider Demographic

  • Black Hills State University (SD)

Black Hills State University and Spearfish community partners are creating a culture that supports and values local food in order to expand the reach and depth of our regional local ...

  • Posted Dec. 1, 2017
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Food Service Companies and Campuses Innovating to Source More Local Food

  • Grand Valley State University (MI)
  • University of Vermont (VT)
  • Aramark (PA)
  • Sodexo USA (MD)

This session will focus on increasing local food purchasing through stakeholder engagement at universities in Arizona, Maine, Michigan and Vermont. GVSU continues to expand its sustainable agriculture educational opportunities and ...

  • Posted Dec. 1, 2017
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Black Hills State University recognized for sustainability projects

  • Black Hills State University (SD)
  • AASHE (PA)

Black Hills State University is one of three winners for the international AASHE Sustainability Awards. BHSU is being honored by AASHE for the Black Hills Food Hub, a program launched ...

  • Posted Nov. 30, 2017
  • Publications
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#EKULocal Festival

  • Eastern Kentucky University (KY)

On September 7th, 2017, the Office of Sustainability at Eastern Kentucky University hosted its second annual #EKULocal Festival. The festival featured live music, fun activites, fresh produce, and a variety ...

  • Posted Sept. 28, 2017
  • Photographs
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Positive Attitudes toward Organic, Local, and Sustainable Foods Are Associated with Higher Dietary Quality among Young Adults

  • University of Minnesota, Twin Cities (MN)

Scant evidence is available on the relationship between preferences for organic, local, sustainable, and nonprocessed foods (ie, alternative food production practices) and dietary quality. This cross-sectional study examined the characteristics ...

  • Posted Aug. 18, 2017
  • Publications
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University Student Perceptions of Seasonal and Local Foods

This study examined how university students conceptualize “seasonal” and “local” in relation to food. Because starting college often represents the first time many people assume primary responsibility for their meals ...


Earthday at Universidad de Monterrey

  • Universidad de Monterrey

Full Service Organics

  • St. John's University, New York (NY)

In the Full Service Organics documentary video, St. john's University, New York (SJU) has documented its efforts of student engagement in fighting hunger and waste, and making compost from ...

  • Posted May 22, 2017
  • Videos & Webinars
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Black Hills Food Hub: rural food hubs serving a wider demographic

  • Black Hills State University (SD)

Black Hills State University (BHSU) and Spearfish community partners are seeking to create a culture that supports and values local food in order to expand the reach and depth of ...


Making Local, Healthy, Sustainable Delicious: The How-To Guide for Foodservice Operators

  • University of Massachusetts Amherst (MA)

The How-To Guide for Foodservice Operators is a manual for restoring real food and regional food systems to the right place in our society. The guide documents UMass Dining’s ...


Putnam County & Local Food

  • DePauw University (IN)

DePauw Director of Sustainability, Anthony Baratta, gave a presentation to students and community members at the Putnam County Public Library titled “Hands in the Dirt: Growing Food in Putnam County ...

  • Posted April 28, 2017
  • Photographs
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Earth Day Raspberries

  • DePauw University (IN)

Campus Farm members Donna and Mayra ('19) weeded raspberry bushes at the one-acre DePauw organic farm.

  • Posted April 28, 2017
  • Photographs
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Central Community College Grand Island Earth Week Expo

  • Central Community College (NE)

Students from the Hospitality Management and Restaurant Management program giving away marigold seeds and promoting their Green Fling event which connected restaurant owners, farmers markets, and local farmers.

  • Posted April 27, 2017
  • Photographs
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Campus Dining 101: A Benchmark Study on Farm to College in New England

  • Farm to Institution New England (VT)

Farm to Institution New England is pleased to announce a report that highlights the data collected from college dining operators in the region. This is the second report in our ...

  • Posted March 21, 2017
  • Publications
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Real Food Assessment Tips

  • Real Food Challenge (MA)

This document outlines helpful tips for identifying food and beverage products that meet the Real Food Standards, i.e. products that are fair, ecologically sound, humane, and/or local and ...


Real Food Standards 2.0

  • Real Food Challenge (MA)

The Real Food Standards are a comprehensive guide to socially and environmentally responsible food purchasing for universities, developed in deep collaboration with advisors and stakeholders - including 100+ farmers, ranchers, fishermen ...


Strategies for Local & Sustainable Food Purchasing

  • Bon Appétit Management Company
  • Farm to Institution New England (VT)

Colleges want to purchase more local foods, yet many are struggling with how to balance the many different values that they want to support while also ensuring that they can ...

  • Posted Nov. 18, 2016
  • Conference Presentations
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From San Francisco Sea Salt to Mt Lassen Trout-- Serving Up Extreme Local Theme Meals in Resident Dining Halls

  • University of California, Berkeley (CA)

For the past 2 years, in celebration of food day and earth day, Cal Dining has hosted 'extreme local' theme meals in each of the four resident dining halls at ...

  • Posted Nov. 18, 2016
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Campus Farms and Gardens: Laboratories for Building Change Agents

  • North Cascades Institute (WA)

As climate change realities imbue a desire for tangible action in university students, interest in sustainable food systems is increasing at an incredible pace. As many as 1/3 of ...

  • Posted Nov. 18, 2016
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Opening a Plant-forward, Farm-to-Fork cafe on the UC Berkeley campus

  • University of California, Berkeley (CA)

Last semester, Cal Dining opened Brown's- a California Café on the UC Berkeley campus. Brown's opened with the goal of serving food that is delicious, nutrient- dense, and ...

  • Posted Nov. 18, 2016
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Campus Commitments to Local, Sustainable Food Procurement: Trends, Challenges, and Opportunities in Georgia

  • Georgia Institute of Technology (GA)

In recent years many colleges and universities have committed to increasing the proportion of locally sourced and sustainably produced food served on campus. My poster describes the results of an ...

  • Posted Nov. 18, 2016
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University at Albany Harvest Festival

  • University at Albany (NY)

This photo depicts students from the Office of Sustainability tabling at the Office of Residential Life's annual Harvest Festival, which celebrates local food and healthy eating.

  • Posted Sept. 12, 2016
  • Photographs
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Root Program at Williams College

  • Williams College (MA)

Williams College Root leaders emulate the Mighty Food Farm flexing tomato logo after an afternoon of volunteering on the Southern Vermont farm.

The non profit organization Manos Unidas led Williams ...

  • Posted Sept. 12, 2016
  • Photographs
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SMC - Wellbeing & Work (SCI Index)

  • Saint Mary's College of California (CA)

The Legacy Garden is a space on campus where both students and employees visit and volunteer. The 3,200 lbs of produce produced annually is entirely consumed by students and ...

  • Posted Sept. 12, 2016
  • Photographs
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Tapping campus maple trees

  • Babson College (MA)

Students, faculty, and staff working together to tap campus maple trees to make maple syrup.


Sterling College is the #1 campus for the Real Food Challenge

  • Sterling College (VT) (VT)

Executive Chef Simeon Bittman (left), community member Lydia Jones (center), and student Alice Haskins '16 work together to test a recipe for braised cabbage as part of the Human Nutrition ...


Big Red Buyer's Club

  • Denison University (OH)
  • Bon Appétit Management Company

The Big Red Buyers Club was created at Denison University In an effort to support local producers and to connect faculty, students, and staff with high quality, local and responsibly ...


Universities and Sustainable Food Practices: An International Comparison Along the Pacific Coast of North America

  • University of California, Santa Barbara (CA)
  • University of Alaska Anchorage (AK)
  • Western Kentucky University (KY)
  • University of British Columbia (BC)

My research project examined sustainable practices in relation to food sources at three universities located along the Pacific Coast of North America. The academic institutions were the University of Alaska ...

  • Posted Sept. 6, 2016
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Brown's- A California Cafe

  • University of California, Berkeley (CA)

This August, Cal Dining opened brown’s- a california café. By design, over 80% of the ingredients used are sourced locally from within 250 miles of the UC Berkeley campus ...

  • Posted June 10, 2016
  • Case Studies
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CPS Café – Sustainable Food Service Operation

  • University of Wisconsin-Stevens Point (WI)

The CPS Café is an eatery operated mainly by students across campus and is a unique food service business open to the public. It is a program within the College ...


It’s What’s for Dinner: Furman University’s Sustainable Dining Initiative

  • Furman University (SC)

The majority of the food in the United States is produced via an industrial food production and distribution system, which is inherently unsustainable due to its widespread environmental (e.g ...


Black Hills Food Hub

  • Black Hills State University (SD)

Black Hills State University (BHSU) and Spearfish community partners are seeking to create a culture that supports and values local food in order to expand the reach and depth of ...


The Real Food Challenge at Lehigh University

  • Lehigh University (PA)

The Real Food Challenge (RFC) is a national student run campaign to encourage campuses to increase the ratio of food purchased from “conventional” to “real food”. At Lehigh, the Office ...


Development of a Year-round Student Organic Farm and Organic Farming Curriculum at Michigan State University

  • Michigan State University (MI)

How do you teach community supported agriculture (CSA) principles, small-scale organic farming, and local food issues at a major land grant university and develop related small-scale farming research and outreach ...

  • Posted April 28, 2016
  • Publications
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Local foods in a university setting: Price consciousness, product involvement, price/quality inference and consumer's willingness-to-pay

  • University of South Carolina (SC)

The current study looks at the relationship between price consciousness, product involvement, price/quality inference, and consumer's willingness-to-pay related to local foods in a university foodservice environment. The study ...

  • Posted April 28, 2016
  • Publications
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Celebrating Earth Day One Bite at a Time

  • Indiana State University (IN)

On Earth Day at ISU, Sodexo closes one of our dining halls and has an outdoor picnic instead, where students can use their meal plans for a lunch featuring ingredients ...

  • Posted April 26, 2016
  • Photographs
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Sustainable Table Food Issues Resources

  • GRACE Communications Foundation (NY)

This online resource provides in-depth information on topics relating to sustainable and industrial agriculture and food systems. Useful as a higher education teaching tool.

  • Posted April 14, 2016
  • Course Materials
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Seasonal Food Guide

  • GRACE Communications Foundation (NY)

Use our Seasonal Food Guide to learn when and where produce is at its peak: choose the state and time of year you’re interested in and click 'Go'. By ...


Eat Well Guide

  • GRACE Communications Foundation (NY)

Search over 25,000 hand-picked restaurants, farms, markets and other sources of local, sustainable food. Useful for college and university dining services, students, employees and community members.


Successes & challenges of a Community-University experiment in local food system development in Southeast Minnesota

  • Hamline University (MN)
  • University of Minnesota, Twin Cities (MN)

Highlighting cohort experiences & research outcomes of the Southeast MN Foodshed Planning Initiative (SEFPI), our panel will engage participants in a broader discussion about effective practices for community-university partnerships that ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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The Uncomfortable Dinner Party: Bridging Local, Regional and Global Perspectives around Sustainable Food Systems

  • University of Minnesota, Twin Cities (MN)
  • Aramark (PA)

Tour Meeting Time: 5:45 PM Tour Meeting Location: 1st floor lobby, located right by the Visitor Information desk and Dunn Coffee. Tour Departure: 6:00 PM Tour End/Return ...

  • Posted Feb. 26, 2016
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The Real Food Challenge: Empowering Students, Creating Just, Local Food Systems

  • University of Minnesota, Twin Cities (MN)
  • Real Food Challenge (MA)

Campus food service is a $18 billion dollar industry that spends $5 billion on food annually. This food is largely sourced from unsustainable sources due to the complex supplies chains ...

  • Posted Feb. 26, 2016
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Building School-to-Farm Traffic: Small-farm Infrastructure as Sustainable Technology Design

  • Lafayette College (PA)

Farm-to-school projects have flourished in recent years. By aggregating and delivering food from local sources to regional institutions (like schools), they help rebuild the missing middle between producers and consumers ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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Seed Diversity and Locality: Using seed libraries to explore the importance of regional crop diversity in the past and future

  • University of South Dakota (SD)

Since the Green Revolution, modern agriculture has shifted from a local to a more global industry. In order to provide food for the growing population, monocultures, or large swaths of ...

  • Posted Feb. 26, 2016
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Campus Farm to Campus Table: Highlighting Local Foods and Student Work in a Campus Harvest Lunch

  • Johnson County Community College (KS)

Beginning in 2013 and continuing in 2014, several dozen students, faculty, staff, and volunteers worked together to source a campus farm lunch at Johnson County Community College, a large, suburban ...

  • Posted Feb. 26, 2016
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Rice University's Farmer's Market: a case study of a Farmer's Market at a private University

  • Rice University (TX)

The Rice Farmer's Market was established in 2010 with the primary goal of making locally grown food available to as many consumers as possible, providing a growing marketplace for ...

  • Posted Feb. 26, 2016
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Scaling Up Local Food Sourcing: a Multi-Campus Farm to College Pilot

  • University at Albany (NY)
  • State University of New York at Oneonta (NY)
  • State University of New York at Oswego (NY)

Starting with the commitments from 12 State University of New York (SUNY) campuses to purchase tomato sauce ahead of the growing season, “SUNY Commits to Agriculture” launched a pilot to ...

  • Posted Feb. 26, 2016
  • Conference Presentations
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