BOSTON – College and university food service leaders from across New England will come together to identify and develop methods for the sourcing, preparation and delivery of more regionally produced food during the inaugural New England Farm to Campus Summit on Feb. 15-16 at the University of Massachusetts Club, One Beacon St. in Boston.
Twenty-five schools, including Harvard, Yale, Boston College, University of Vermont, MIT and Amherst College, will participate in the day-and-a-half-long gathering hosted by UMass Amherst Dining Services to explore ways to expand the Northeast regional food system. Speakers from several organizations will present research and survey findings specific to the importance of resilient regional food systems, best efforts for purchasing and creating a metric-based system for each state.
UMass Dining Services, in partnership with the Henry P. Kendall Foundation, has been actively involved in rebuilding a healthy food system in New England over the last 10 years.
“By the year 2060, 50 percent of the food consumed here will be produced here, and done so in a way that supports healthy food for all, sustainable farming and fishing and thriving communities,” says Andy Kendall, executive director of the Kendall Foundation.
The leadership summit aligns with the New England Food Vision for 2060, and hopes to unify common sourcing goals with all food service leaders involved.
Ken Toong, executive director of auxiliary enterprises at UMass Amherst has high hopes for the event. “It is both comforting and exciting to be able to bring a group of over 25 top foodservice leaders into one room with the intention of leaving with one common goal of building a strong and sustainable regional food movement,” he says.
Presenters will include Arlin Wasserman of Changing Tastes, Marie Molde of Datassential, Andy Kendall and the leadership team for UMass Dining Services.
The University of Massachusetts Club is located at One Beacon St. on the 32nd floor.