Farm to Campus will explore the move toward serving more local food on campus in order to improve the sustainability profile of campus operations while creating an economic benefit for the region and the state. Sessions will address common perceived barriers and challenges to such changes, and will include administrators, food service contractors and local food distributors. With the the help of attendees, the conference will explore innovative solutions and present best practices to create a vision of how campus food systems can be transformed now and in the future.

What: This event is designed to help campus food services and others envision usinglocal, sustainable food in their operations by providing the resources and contacts to begin making the shift in food service operations. The workshop will include both local and national speakers and panelists with experience in feeding campus communities.

Who: College and university administrators and sustainability coordinators, food service vendors, food service operators, wellness coordinators, and interested faculty, staff, and students.

Where: University of Louisville’s Belknap Campus, Floyd Theater in the Student Activities Center.  The workshop includes a free locavore lunch at the Red Barn.

 

 

 

University of Louisville,

Louisville Farm to Table,

and the Kentucky Department of Agriculture

present

 

FARM TO CAMPUS

Exploring the farm-to-food service connection 

January 20, 2012

 

8:30 to 9:00 am: Registration

 

9:00 to 9:05 am: Greetings and opening remarks

Larry Owsley, Vice President Business Affairs, University of Louisville

 

9:05 to 9:20 am: Welcome and introductions

Mitchell Payne, Associate Vice President Business Affairs, University of Louisville

Sarah Fritschner, Louisville Farm to Table, Louisville, Ky.

 

9:20 to 9:50 am: Eating local: what’s in it for you?

Mark Bomford, Director, Yale Sustainable Food Project, New Haven, Conn.

 

9:50 to 10:20 am: Getting to local: important first steps

Mitchell Payne, University of Louisville

Mac Stone, former Director of Marketing, Kentucky Department of Agriculture, Georgetown, Ky.

Moderator: Russ Barnett, Kentucky Institute for Environmental and Sustainable Development

 

Break:

 

10:35 to 11:15 am: Making the switch to sustainable

Scott Kohn, University of Kentucky executive chef, Lexington, Ky.

Matti Verder, Sodexo, University of Lousiville

Cait McClanahan, Sodexo Sustainabilty Coordinator, Berea College, Ky.

Moderator: Sarah Fritschner, Louisville Farm to Table

 

11:15 to 11:45 am: If you serve it, will they come?

Ian Fitch, Farm to College Coordinator at the University of Montana, Missoula

Karen Newton, Director, Health Promotion, University of Louisville

Moderator: Carol Norton, Program Manager Center for Environmental Policy and Management, U of L

 

11:45 to 12:25 pm: Finding and using local food

Jeff Papania, Papania’s Inc., Lexington

Jeremy Melloan, Sysco Louisville

Michael Drane, Creation Gardens, Louisville

David Neville, Capstone Produce

Moderator: Sarah Fritschner, Louisville Farm to Table

 

12:40 to 1:20 pm: Locavore Lunch

Mary Berry Smith, executive director, The Berry Center, Newcastle, Ky.

 

1:30 to 2 pm: Safety first: is local food safe to eat?

Christy Cook – Senior Manager Sustainability Deployment and Field Support, Sodexo, Columbus, Ohio

Adam Watson, Produce Marketing Specialist, Kentucky Department of Agriculture. Frankfort

Moderator: Carol Norton, Program Manager Center for Environmental Policy and Management, U of L

 

2 to 2:30 pm: Making the money work

Ian Fitch, Univ. of Montana, Missoula

Angela Caporelli – Kentucky Department of Agriculture Kentucky Proud Restaurant Rewards; Frankfort

Moderator: Russ Barnett, Kentucky Institute for Environmental and Sustainable Development

 

2:30 to 3:15 pm: Breakout sessions

Getting to local: Getting buy in and writing contracts

Building the market: increasing awareness, acceptance and purchasing

Food to the table: finding and serving local ingredients

 

3:15 to 3:45 pm: Bringing the farm to campus: an overview

Christy Cook, Sodexo, Columbus, Ohio

 

3:45 to 3:50 pm: Closing