In collaboration with early educators, CEFS' Farm to Early Care and Education (NC Farm to ECE) Initiative created a series of eye-catching posters for young children that portray farmers and the vegetables they grow for their community - specifically highlighting women farmers and farmers of color.
UNC-P more than doubled their year-over-year percentage of local produce (defined as sourced within 250 miles) purchased through FreshPoint, from 3.35% to 8.9%.
The How it Works Handbook: A Guide to University Food Systems and Local Food Programs explains the structure of the university dining system, steps for successful programs, and various pathways through which locally-grown food can reach campus community members.
This past year, UFOODS worked with UNC-P Executive Chef Glenn Reynolds and produce wholesale/distributor FreshPoint to increase local sourcing for campus dining. The result of this collaboration? UNC-P more than doubled their year-over-year percentage of local produce (defined as sourced within 250 miles) purchased through FreshPoint, from 3.35% to 8.9%.
