Below is a description and preliminary agenda for a conference on the=20
links between food production and environmental problems. This=20
conference is intended specifically for dining services professionals,=20
especially those working in the Northeast United States,=20
who are involved in long-range planning for their institutions or who=20
work in menu design, energy efficiency, or other areas that are affected=20
by the topics of this conference. People who work with professionals in=20
these areas may also want to consider attenting. If you are interested in=
=20
participating in this conference,=20
please respond by e-mail. Feel free to forward this message to others you=
=20
think would be interested. (As a sanet-er, I know that most of you are=20
not directly involved in this area, but with such a well-connected and=20
thoughtful group, I am confident that some of you will know people who=20
might have a direct interest in attending.) Thank you.
Susan Altman
Tufts University
Medford, MA 02155=20
NACUFS SUBREGIONAL MEETING=20
Greening the Campus II: Influencing Food Choices to Benefit the Environment=
=D1
Food Sourcing and Energy
Tufts University, Medford, Massachusetts
Friday, September 29, 1995
10:00 am - 4:00 pm
In 1993, a group of NACUFS (National Association of=20
College and University Food Services) members convened at Tufts to=20
explore many facets of "greening the campus." Now,
Tufts Dining Services is pleased and excited to announce =D2Greening the=20
Campus II: Influencing Food Choices to Benefit the Environment =D1Food=20
Sourcing and Energy.=D3 In a one-day session, we will explore the impacts=
=20
of dining services on the environment through energy use and our reliance=
=20
on major food production systems, and how we can reduce those impacts=20
while having positive effects on customer service and public relations. =20
We will begin with a discussion of energy-efficient (and thus=20
environmentally positive) dining facilities and ways to achieve them,=20
through renovations, retrofitting, and energy auditing. After lunch, we=20
will explore some of the reasons why locally grown and produced foods may=
=20
be better for the environment, and how you can improve your purchasing=20
and use of fresh local products (even in the Northeast!). But the real=20
focus of this day will be on YOU=D1what you are doing, have done, might=20
like to do, and can do to green your campus and the larger environment. =20
The agenda on the reverse side provides more detail about the structure=20
of the day.
=20
The fee for the conference is $25 for NACUFS=20
members, $35 for non-members, including lunch and refreshments.
NACUFS Subregional Meeting, Friday, September 29, 1995
AGENDA
9:00-9:30 am=09Registration and refreshments
9:30-9:45 am=09Introduction and Welcome
Patricia Lee, Director of Dining Services, Tufts University
9:45-10:45 am=09Discussion of positive steps taken over the past several=20
years to =D2green the campus=D3
Open forum for all participants
10:45 am-12:00 pm=09Energy and Food:=20
Discussion of energy inputs into dining facilities and food preparation,=20
as well as ways to improve energy efficiency and reduce environmental=20
impacts of dining facilities through retrofitting and renovation
12:00-1:30 pm=09Lunch and Tour of Dewicke-MacPhie
This just-completed renovation has as its primary goals the=20
=D2de-institutionalization=D3 of campus dining and the incorporation of=20
local, vegetarian, and other =D2alternative=D3 food choices into daily menu=
=20
selections.
1:30-2:30 pm=09Why Buy Locally? =20
The rationale for purchasing locally grown and/or locally produced=20
foods. Why it=D5s good for your school, your local economy, and the=20
environment. Presentation will be followed by a question-and-answer period=
.
Robert Volpi, Director of Dining Services, Bates College
2:30-3:45 pm=09How to Buy Locally: =20
A panel discussion, with full audience participation, about the details=20
of purchasing food directly from local sources and from distributors. We=
=20
will =D2deconstruct=D3 a few menus submitted by participants, looking for=
=20
ways to make more environmentally positive menu choices.
Parker Mauck, Coaster Growers Association, Westport, MA
Steve Johnson, The Mercury Bar and Chefs Collaborative 2000
3:45-4:00 pm=09Closing Remarks
Patricia Lee, Tufts Dining Services
4:00-5:00 pm=09Reception for all participants and guests