Michigan State University Culinary Services is committed to simultaneously reducing the university’s environmental footprint, and increasing the efficiency of its materials and energy usage. Through programs, partnership and more, we are doing our part to close the loop on a sustainable food cycle!
On March 25, Culinary Services Sustainability Officer Carla Iansiti, Dining Services Complex Manager for Brody and West Circle Robbia Pipper, and Allison Stawara, MSU Residential Initiative on the Study of the Environment (RISE) student, presented a well-received “Food Waste Impacts MSU” interest session at the 2013 The National Association of College & University Food Services (NACUFS) Midwest Regional Conference. Presentation topics include Culinary Services’ food waste programs, the Bailey GREENhouse, Culinary Services’ partnership with the RISE program and closing the food loop cycle. Click here to view the presentation.
For questions about our sustainability programs, please contact Carla Iansiti, Sustainability Officer, at email@example.com.