At July’s National Management meeting for food service company Fresh Ideas, providers of catering and food service at Maryville University, Green Dining Alliance Program Coordinator Olivia Engel was invited to speak on the sustainable food service potential at schools and universities in and around St. Louis.
GDA’s presentation to the Maryville higher education consortium in May.
“I cannot stress enough how important it is to engage your students in the food they eat, for their health and for the planet’s,” Engel said to the group of management professionals and chefs. “This is the largest missed opportunity for food service companies at educational institutions, one with a deep impact.”
Fresh Ideas used Engel’s presentation as a springboard launching their new standardized sustainability initiatives, to be implemented at all of the schools and universities they serve.
Maryville University’s dining center earned a 4-star GDA certification in 2013, the very first campus dining facility to become certified by the GDA. They embraced the opportunity to educate the students and faculty about food sourcing, recycling, and composting through creative signage and displays throughout the dining facility. One key to Fresh Ideas’ success at Maryville is the way in which they interact with students, by utilizing their cafeteria as a classroom for sustainable dining.
If you are interested in a similar presentation for your company – or in bringing the GDA to your or your child’s dining hall – contact Olivia at olivia@greendiningalliance.org.
