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. No matter where you work, you will walk 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