Spring into Real Food: Strengthening the Food System through Campus Purchasing

Apr 3, 2015, 9:00am - 4:30pm
Deadline: 

Spring into Real Food:

Strengthening the Food System through Campus Purchasing

Presented by the Local Matters Student Ambassadors

The Local Matters Student Ambassadors, a student organization at The Ohio State University, is proud to host Spring into Real Food: Strengthening the Food System through Campus Purchasing.  This daylong conference will bring together university and food system stakeholders to initiate a dialogue around building stronger food systems through campus purchasing power.
 
Spring into Real Food will be a great opportunity to hear from those who have already been sourcing sustainable, local, humane, and fairly traded food, and to connect to students and professionals from around the region who are interested in these issues. Boxed lunch will be provided in partnership with OSU Catering. The day will close with a reception for open networking until 5:30 PM. 
 
Where
Bob Evans Auditorium
Nationwide and Ohio Farm Bureau 4-H Center 
2201 Fred Taylor Drive
Columbus Ohio 43210 
 
When
Friday, April 3rd 2015 
9:00 AM until 4:30 PM
*Reception until 5:30 PM
 
Registration is free of charge and open to the first hundred registrants. Please register at your earliest convenience to confirm your attendance. Please contact osuambassadors@local-matters.org for more information.
 

Agenda

9:00 a.m. Registration and Coffee
9:30 a.m. Opening Remarks
Featuring: Carmen Black, Real Food Challenge Regional Organizer; Mara Moss, Ohio State University student, Local Matters Student Ambassador.
10:30 a.m. Opening Panel: Reimagining the Campus Food System
Featuring: Joe Maxwell, Vice President of Outreach and Engagement of Humane Society of the United States; Rubén Castilla Herrera, Organizer with Ohio Fair Food; John Marsh, Director of Sustainability with Kenyon College Dining Services; Warren Taylor, Dairy Revolutionary and Co-owner of Snowville Creamery; Laura Kington, Ohio State University student and Local Matters Student Ambassador.
11:30 a.m. Lunch Provided by University Catering; menu below
12:30 p.m. Breakout Session One: Strategies for Increasing Real Purchasing
  1. Specific Products as Catalysts for Changefeaturing: Janice Brewer, Ohio University student, Shagbark and Seed Mill; John Marsh, Sustainability director for Kenyon University Dining; Angela Huffman, Market Development Coordinator at the Humane Society of the United States.
  2. Building Relationships with Producersfeaturing: Dave Eldridge, Coffee Buyer for Crimson Cup; Joe Logan, President of Ohio Farmers Union; Benji Ballmer, Owner of Yellow Bird Food Shed; Adam Welly, Cofounder of Wayward Seed Farm.
  3. Kitchen Logisticsfeaturing: Lesa Holford, Corporate Executive Chef at Ohio State University; Rick Wright, Executive Chef at Sewanee: the University of the South.
1:45 p.m. Breakout Session Two: Logistics for Change
  1. Involving Students and Faculty in Policy Makingfeaturing: Casey Hoy, Ohio State University Chair of Agricultural Ecosystems Management Program; Theresa Moran, Ohio University Professor of English, Food Studies Faculty Leader; Marisa Lanker, Ohio State University student and Local Matters Student Ambassador.
  2. Metrics of Successfeaturing: Holly Giovengo, University of Pittsburgh student and Real Food Challenge Calculator intern; Angela Babb, Indiana University PhD student and Associate Instructor; Eric Pecherkiewicz, Dietitian and Marketing Manager for Oberlin College Campus Dining
  3. Education & Publicityfeaturing: Zia Ahmed, Senior Director of Dining Services Ohio State University; Michael Mercil, Professor of Art at Ohio State University; Colleen Fitzgerrell, Northwestern University Student
3:00 p.m. Closing Panel: The Way Forward for Real Food
4:10 p.m. Closing Remarks
Featuring: Noreen Warnock, Cofounder of Local Matters; Rachel Metzler, Ohio State University student and Local Matters Student Ambassador.
4:30 p.m. Reception

 

Menu:

Breakfast:
8:30am
Berry yogurt parfaits made with Snowville Creamery Yogurt
Crimson Cup coffee
 
Lunch:
11:30am-12:30am
Honey Roasted Gerber Chicken, Roasted Root Vegetable Hummus, Feta, and Spring Greens on Whole Grain Wrap
Shagbark Chips and Corn Salsa
Granny Smith Apple
Good Greens Bar
 
-0r- (Vegan Gluten Free choice)
Roasted Root vegetable hummus with roasted winter vegetables and spring greens on a  GF wrap
Shagbark Chips and Corn Salsa
Granny Smith Apple
Good Greens Bar
 
Infused waters (Cucumber, Pineapple, Lemon Basil)
Iced Tea
 
Reception:
4:30-5:30pm
Crudité with Kale Yogurt Ranch Dip
Assorted Marinated Olives
Ohio Cookies, Oatmeal Chocolate Chip Cookies
Walnut Tomato Pate with Naan
Berry Lemonade
 

We would like to thank the following Ohio State University entities for their support: 

 
Ben Stinner Endowment for Healthy Agroecosystems and Sustainable Communities;
Ohio Union Student Activity Fee; 
University Catering; 
School of Environment and Natural Resources;
John Glenn School of Public Affairs;
College of Social Work;
Department of Horticulture and Crop Science.