University Dining Services was named the lead partner/collaborator to Smith College, which recently received a $250,000 New England Food Vision Prize by the Henry P. Kendall Foundation to work together to increase the amount of regionally produced food in dining halls on campus.
Fourteen teams were invited as finalists to submit full proposals that represented collaborative, replicable, sustainable, measurable and movement-building ideas regarding campus dining. On October 15, five of these teams were chosen to receive $250,000.
Westfield State University, Smith College, Hampshire College and Mount Holyoke College will work together with The Hotchkiss School, Adams Farm and Whippoorwill Farm to develop a replicable model for the use of whole animals from nose-to-tail in campus dining.
“We are excited and look forward to this partnership with Smith College and other local area institutions on such a great initiative that coincides with our mission of featuring locally sourced meals served in a sustainable manner,” said Andrew Mankus, director of Westfield State Dining Services. “This collaborative effort will have a direct impact on regional food systems and we are grateful to have the opportunity to contribute and represent Westfield State University.”
Westfield State’s team goal is to support local farmers to adjust their production and delivery process to meet institutional demand and also enable institutions to process and store large volumes of meat in a way not currently possible.
Westfield State Dining is committed to serving healthy, sustainable, flavorful and regional foods. After switching from a contract food service provider to a self-operated food service program in 2016, Westfield State Dining has made independent choices in regards to local menu choices.
The Henry P. Kendall Foundation is a New England philanthropic enterprise with a goal to create a healthy and resilient food system in New England by increasing the production and consumption of locally produced food.