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Webinar: How to Utilize Excess Food from Catered Events to Feed Hungry Students
November 28, 2018 @ 3:00 pm - 4:00 pm ESTFree
Food waste at catered events is an issue we see so often as most event planners tend to over order, while at the same time we see the number of college students facing food insecurity growing. At Northern Arizona University, we have implemented a program, Louie’s Leftovers, to combat food waste at catered events that also helps to address the issue of food insecurity. Louie’s Leftovers was created through an interdepartmental food insecurity task force which included members from our student government, dining services, student support services, faculty senate, and ITS. This program is open to all students, faculty, and staff who sign up to receive alerts through our university’s app.
In this webinar, we will describe the need for the program, details of the protocol and logistics on the catering end. We’ll describe how students sign up for alerts, how event hosts send alerts, hurdles and successes, and details on working with ITS to set up this alert system.
Casey Fisher, Campus Dining Director of Marketing and Strategic Planning, Northern Arizona University
As a strategic planning and communications professional at Northern Arizona University Campus Dining, Casey Fisher has a 12-year track record of sparking innovation and developing solutions to issues concerning the health and wellness of our planet and our people. In her role as Marketing Coordinator and then as Director of Marketing, Communication and Strategy for Sodexo Universities at NAU, she’s led a team in developing unique retail concepts like Simple Servings, a food allergen sensitive platform, the Green Scene, a local sustainable Cafe, Turnip the Greens, a made to order salad concept and more recently Louie’s Leftovers, which helps the catering team minimize waste while serving students and community members who are food insecure. The 2018 recipient of Food Management Magazine’s Innovators of the Year award, NAU Campus Dining continues their work in pioneering healthy and sustainable solutions in Campus Dining. They have engaged students in sustainable dining projects through their work with the student-led NAU Green Fund. Recent programs resulting from this collaboration include implementation of the OZZI reusable container program across campus, the straw-free initiative and most recently, Louie’s Leftovers.