Farm to Campus: Local food comes to the halls of higher education


WHAT: The University of Louisville and Louisville Farm to Table are hosting a workshop for all those interested in bringing local food to their campuses and institutions of higher learning. The agenda includes panel discussions of national and Kentucky-based speakers with experience in the field, including Mark Bomford, director of the Yale Sustainable Food Project.

WHEN: Friday, January 20, 2012 from 9am-3pm

WHERE: University of Louisville’s Belknap Campus, beginning in Floyd’s Theater in the Student Activities Center with locavore lunch in the Red Barn.

WHY: College and universities that connect food service with local agriculture demonstrate a commitment to sustainability that is attractive to prospective and current students in addition to staff, faculty and alumni. Food services buying local food contribute to the economic stability of their region and their neighbors.

RECOMMENDED FOR: College and university sustainability coordinators, food service employees and wellness advisors.

Admission to the event is free, but attendees must register online at or by calling LeeEllen Starrett at 502.852.5155.

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