Student Engagement: Michigan Farm to Institution Network Virtual Network Meeting
On 11/2/22, the Michigan Farm to Institution Network held a virtual meeting to explore approaches for engaging students with learning about, and influencing, their food options.
Glenn Noffsinger, Chef and Foodservice Consultant with NVI Foodservice Consulting, suggested some ways to include Michigan dry beans – a 10 Cents a Meal eligible food – in school menus, and ways to get kids excited about this local protein.
Keith Soster, Director of Sustainability, Student and Community Engagement at the University of Michigan, shared examples of college student projects that have influenced the course of local purchasing.
The Network also had time to talk about what has – and hasn’t -- worked in their own experiences to get students on-board and engaged with local food, during and outside of mealtimes.