In the next MFIN Virtual Network Meeting on Wednesday, November 2, we will explore approaches for engaging students with learning about, and influencing, their food options.
- Glenn Noffsinger, Chef and Foodservice Consultant with NVI Foodservice Consulting, will suggest ways to include Michigan dry beans – a 10 Cents a Meal eligible food – in school menus, and ways to get kids excited about this local protein.
- Keith Soster, Director of Sustainability, Student and Community Engagement at the University of Michigan, will share examples of college student projects that have influenced the course of local purchasing.
We will also have time to talk about what has – and hasn’t -- worked in your own experience to get students on-board and engaged with local food, during and outside of mealtimes.
Registration is required to participate in this free virtual meeting. The recording will be shared after the meeting.