Menuing for a Regional Food System: How to Adapt Your Campus Dining Menus to Use More Local Food
Are you interested in learning how to adapt your dining operation’s menu to include more local food? Join our one-hour “forum” to ask questions, share resources, and listen to success stories from three New England dining operators: Mary Reilly, the executive chef at Westfield State University; David Gould, the executive chef at the Rhode Island School of Design; and Mike Webster, the general manager at The Hotchkiss School. Attendees will come away with practical ideas for improving your dining menus without breaking your budget.
The FINE Farm & Sea to Campus Forum is a collaboration between Farm to Institution New England and the Henry P. Kendall Foundation to create more peer-to-peer learning opportunities for dining program directors, chefs, food service operators, and other community partners who are engaged in procuring and promoting New England food.
Speakers
Mary Reilly, Executive Chef, Westfield State University
David Gould, Executive Chef, Rhode Island School of Design
Mike Webster, General Manager, The Hotchkiss School
Facilitator
Holly Fowler, Co-founder & CEO, Northbound Ventures
Outreach Language
Facebook: Calling all dining program directors, chefs, food service operators, and community partners who are engaged in buying and marketing food for colleges, universities, residential high schools, and other institutions. Are you interested in learning how to adapt your dining operation’s menu to include more local food without breaking your budget? Learn practical tips during FINE's virtual forum on Monday, April 9th from 1 to 2 pm ET. Register for free: https://buff.ly/2GxTAGt
Twitter: Food service folks: Are you interested in learning how to adapt your dining operation’s menu to include more local food without breaking your budget? Learn practical tips during FINE's virtual forum on Monday, April 9th from 1 to 2 pm ET. Register for free: https://buff.ly/2GxTAGt
Newsletter/Blog: Calling all dining program directors, chefs, food service operators, and community partners who are engaged in buying and marketing food for colleges, universities, residential high schools, and other institutions. Are you interested in learning how to adapt your dining operation’s menu to include more local food? Join our one-hour forum to ask questions, share resources, and listen to success stories from three New England dining operators: Mary Reilly, the executive chef at Westfield State University; David Gould, the executive chef at the Rhode Island School of Design; and Mike Webster, the general manager at The Hotchkiss School. Attendees will come away with practical ideas for improving your dining menus without breaking your budget. Learn practical tips during FINE's virtual forum on Monday, April 9th from 1 to 2 pm ET. Register for free: https://buff.ly/2GxTAGt
Personal Email: As someone who's involved in menuing and procurement, you might be interested in participating in a virtual FINE forum next Monday, April 9th from 1 to 2 pm ET. This free forum is designed for dining program directors, chefs, food service operators, and community partners who are engaged in buying and marketing food for colleges, universities, residential high schools, and other institutions. You'll come away with practical tips to adapt your dining operation’s menu to include more local food without breaking the budget. Register here: https://buff.ly/2GxTAGt