Campus AgTech: Fueling Students and Sustainability
Aug 15, 2019 9:40 AM ET
Students are calling for healthy, sustainable, novel food that is, ideally, all locally-sourced. How can universities & food service providers keep up? This panel explores how future-thinking schools and providers like Sodexo are moving food production on-campus with innovative agtech. These programs satisfy important logistical criteria – consistent year-round volume, nutrition, traceability, menu creativity – and interactive curricula for a student generation looking to change the food system.
Takeaways- Grow their understanding of current student-consumer trends as they relate to local, healthy, and sustainable food.
- Explain how on-site farming can be used to improve the student on-campus experience and the actionable next steps needed to implement such programs.
- How educational institutions can guide the next generation to understand, value, and participate in a sustainable, socially-responsible food system.
- Brad McNamara, Co-founder and CEO, Freight Farms
- Dr. Robyn Metcalfe, Director, Food+City; Lecturer and Research Fellow at the University of Texas at Austin, Food+City
- Jenny Isler, Director of Sustainability, Clark University
- Leila Costa, Sustainability Architect, Sodexo
Caroline Katsiroubas, Director Of Marketing And Community Relations, Freight Farms
