How do you increase the sustainability of your school’s food operations? How can you measure that? And what’s more, how can schools use food to deepen their whole approach to sustainability?
Participants’ dialog about these questions will be sparked by a quick look at three innovative projects: a house at Middlebury College where students will live and eat sustainable the entire year on a $16,000 budget; a collaboration at Keene State College that links food and food waste to academics, athletics, and student health; and a new tool called the Real Food Calculator that is being piloted by students and dining service operators nationwide.
