What do you assume about the food you consume?
Taking on Possibilities in Campus Sustainability (TOPICS) is an opportunity for University of Wisconsin–Madison students, faculty, staff and community members to engage in open conversations about different sustainability issues facing our campus. Each discussion addresses a different “topic” related to campus sustainability, and campus stakeholders are invited to share their unique perspectives.
This year’s TOPICS discussion will focus on the university’s food purchasing practices. Between the Wisconsin Union and University Housing Dining and Culinary Services, the university has significant food-purchasing power, and TOPICS is an opportunity for stakeholders and students to discuss the best ways to leverage the university’s purchasing power to improve the university’s sustainability.
TOPICS: Campus Food Purchasing
Friday, December 13, 2013 @ 2:30-4:30 p.m.
The Marquee, Union South
Speakers include:
Tom Boyden
F.H. King Students for Sustainable Agriculture
Julie Dawson
Assistant Professor of Horticulture and regional food systems specialist (expertise in local food growth and breeding, urban agriculture)
Angela Erickson
Assistant Director of Purchasing: Dining & Culinary Services
Paige Kelly
Slow Food UW–Madison
Carl Korz
Wisconsin Union Assistant Director for Dining Services
Jeffery Orr
Gordon Dining and Event Center Executive Chef
Erin Silva
Department of Agronomy Associate Scientist (expertise in local greens, SIRE grant recipient)
This year’s TOPICS discussion will focus on the university’s food purchasing practices. Between the Wisconsin Union and University Housing Dining and Culinary Services, the university has significant food-purchasing power, and TOPICS is an opportunity for stakeholders and students to discuss the best ways to leverage the university’s purchasing power to improve the university’s sustainability.