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%.
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.
Graham Givens May/June 2016 -- The Center for Environmental Farming Systems' Supply Chain Scholars are creating connections between business and local food systems work. Graham Givens and Kaitlyn Sutton are both MBA students at NC State University's Jenkins Graduate School of Management. As Supply Chain Scholars, they are looking at ways to build [...]
