University Park -- What does the term “organic food” really mean? How is Penn State’s food service working with area farms to bring foods to our tables and boost the local agriculture economy? Where can you eat on campus if you have specific food preferences or allergies?
These and other questions about food at Penn State will be discussed at the ninth Environmental Forum sponsored by Penn State Finance & Business and Penn State’s Sustainability Institute on Tuesday, November 12 from 8:30 a.m. to noon at the HUB-Robeson Alumni Hall at Penn State.
Break-out sessions include:
- “Barriers and Benefits of Buying Local,” presented by John Mondock, director of purchasing in Penn State Housing and Food Services along with Laura Spring of the Spring Creek Homesteader Fund;
- “’Organic’ – Fish Oil or Snake Oil?,” presented by Bryan McDonald, professor in Penn State’s Department of History;
- “Challenges of Sustainable Catering,” presented by Mike Edmondson, banquet manager at Penn State Campus Catering;
- “Healthy Eating on Campus,” presented by Jody Whipple, nutritionist in University Health Services along with Melissa Hendricks, registered dietician in Penn State’s Auxiliary and Business Services;
- “Farming and Food Services,” presented by Dave Cranage, professor in Penn State’s School of Hospitality Management;
- and “Innovations in PSU Dining,” presented by Lisa Wandel, director of Residential Dining along with Executive Chef Bill Laychur.
Those attending can select two of the six small group discussions. There will be a panel of Penn State food providers to discuss key aspects from the breakout sessions.
"We hope that participants will learn about Penn State's sustainable campus food and food services initiatives. Additionally, we would like to open up a dialogue on how together Penn State and our community can enhance the sourcing and production of sustainable products and services," says Lisa Wandel, Director of Residential Dining at Penn State.