"Food hub" to provide local produce to Kansas institutions

Centralized facility would allow growers to reach larger institutional customers.

Jan. 28—A "food hub" of local farmers could make it easier for people like Debbie Carter, who manages food service operations at Lawrence Memorial Hospital, to get sustainable produce into her facility. 

Carter said, as an institution that serves about 700 meals a day, it’s often hard to find local produce in large enough quantities on a regular basis.

“A lot of times they’ll call me and say, ‘I have extra of this,’ and that’s how we use it,” she said of produce offered by area farmers. “There really is no place that they can take it to when they have extra, which is what is needed in Lawrence.”

That’s the issue that the Douglas County Food Policy Council hopes to address in the near future.

By developing a local “food hub,” organizers hope they can provide a centralized facility that can buy and aggregate locally produced food and make it available to larger, institutional buyers in the area on a regular basis.

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Ball State University in Muncie, Ind., has debuted a mini food truck on campus, The Daily News reports.

Dining staff say the truck was introduced to give students more dining options as well as reaffirm the school’s commitment to sustainability.

The truck will feature healthy options with fewer than 550 calories that will be sold in plant-based to-go containers . Students will be able to choose from two to three rotating entrees as well as two signature entrees that will be available the entire week.

Read the full story via ballstatedaily.com .

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Dining halls at the University of California at Los Angeles have begun serving more sustainable seafood dishes, reports the Daily Bruin, the university's student newspaper.

Officials say the change aims to provide healthier choices for students and to help the school reach its goal of sustainably sourcing at least 20% of its food by 2020. The additional seafood has been served in place of red meat, a shift that many students said they didn’t notice.

The fish is sourced from two local fisheries and follows the Monterey Bay Aquarium Seafood Watch’s guidelines for sustainable...

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Sodexo has appointed Satya Menard as global CEO of its schools and universities segments.

Menard has been with Sodexo for 20 years, holding senior roles within the company such as CEO of benefits and rewards services for Central Europe and CEO of Central and South America for on-site services.

Most recently, Menard was CEO of service operations, a capacity in which he coordinated internal support to operations including service experts in facilities management, food, supply chain and information services and technology.

Menard will transition to the role beginning...

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