This one day conference to be held at the UM Golf Course in Ann Arbor, MI will bring together cross-functional experts and stakeholders to discuss best practices, key challenges, and strategies to overcome them as they relate to sustainable food procurement by institutions.
Join attendees from university procurement, university sustainability initiatives, food service providers and industry associations focused on sustainable food. The conference will include keynotes and consist of several panels covering topics such as; the role of civil society, institution and provider perspectives, and making your institution’s food procurement program more sustainable.
Sustainable Food Procurement by Institutions is being hosted by the (University of Michigan) President's Advisory Committee on Labor Standards and Human Rights and MDining. The President’s Advisory Committee on Labor Standards and Human Rights is appointed by the President to provide advice concerning University policies and procedures to address labor issues in the production of U of M goods (items sold with the University of Michigan’s name, logos, or other symbols). The Committee includes students, faculty, and staff and reports its recommendations to the central administration.
Alexa Delwiche – Co-founder and Executive Director, Center for Good Food Purchasing
Rafi Taferian – Associate Vice President, Yale Hospitality