Conference on Sustainable Food Procurement by Institutions
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Welcome: Professor Ravi Anupindi

 

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Keynote Address 1:  Alexa Delwiche  SLIDE DECK

                  Co-founder & Executive Director – Center for Good Food Purchasing

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Panel 1: Ensuring Sustainability

 

Institutions generally do not have the bandwidth to monitor every aspect of their food supply chains and must rely on external organizations for assistance.  Certifications that apply to different parts of the supply chain are an efficient tool to understand whether food is sourced sustainably, but often limit the definition/scope of sustainability and do not cover the multitude of issues. Yet challenge is how an institution reports on their progress on sustainability; specific metrics used need to address the scale, diversity, and maturity of these institutions. In this panel, we will discuss how various organizations, such as certification bodies or civil society organizations, can support institutions in their quest for sustainable food procurement.

Panelists: Julian Dautremont-Smith; Director of Programs - AASHE  SLIDE DECK

                  Michiko Shima; Research and Technical Advisor - Fair Labor Association  SLIDE DECK

                  Phil Tocco; Extension Educator-MSU

                  Matthew Wooten; Senior Analyst - Fair Food Standards Council

Moderator: Ravi Anupindi; Chair, President’s Advisory Committee on Labor Standards and Human

                    Rights, Professor of Technology & Operations, Ross School of Business

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Panel 2: Provider Perspectives

 

Food makers and providers encounter challenges when institutions move toward responsible food procurement goals and thus institutions cannot be successful without the provider’s contribution.

We will learn about partnerships providers have built to deliver sustainable results.

Panelists:    Maria Balice; Senior Director, Communications & Strategic Partnerships- Applegate                          

                   Leila Costa; Sustainability Architect-Sodexo  SLIDE DECK

                   Nicole Nicoloff; Education Segment Manager-Gordon Food Service  SLIDE DECK

                   Jeremy Moghtader; Farm Manager-University of Michigan Campus Farm

Moderator:  Terry Nedilov; Managing Director of the Erb Institute – University of Michigan

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Panel 3: Making It Work

 

 

We will learn from institutions who have already started the process of creating more responsible food procurement goals about what worked, what challenges they faced, how they overcame them, best practices, and advice from their institutions.

Panelists:    Anne Macdonald; Asst Vice-President-Ancillary Services, U of Toronto  SLIDE DECK

                    Steve Mangan; Director-University of Michigan Dining Services

                    Adam Milllman; Sr. Director-Auxiliary Operations, Retail/Catering/Culinary, Yale

                    Eric Montell; Executive Director, R&DE-Stanford Dining, 

                            Co-Director-Menus of Change University Research Collaborative SLIDE DECK

                    Janine Oberstat; Director of Corporate Sustainability-Creative Dining Services

Moderator:   Keith Soster; Director, Student Engagement, Sustainability, Training & Dev.- M|Dining

 

 

Small group brainstorming session notes: Please click on "Brainstorming Session" in main menu to the left.

 

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Keynote Address 2: Zia Ahmed  SLIDE DECK

                 Senior Director, Dining Services – Ohio State University

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Closing / Wrap-up (Professor Ravi Anupindi & Steve Mangan)

 

       

 

 

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