Is your institution looking to expand your local menu items? When it comes to reaching your institution’s sustainable food goals, grains are an important piece of the puzzle. Join FINE and the New England Farm & Sea to Campus Network (FSCN) for a one-hour webinar to learn more about regional grain production and how it can be a cost effective choice for your institution. Across the state of Maine, allies are working to transform the grain economy by increasing production and reducing procurement bottlenecks while serving and educating customers.
Learn more about grain resources, research, and success stories from the farm to institution world. Amber Lambke of Maine Grains will discuss the scale and land required to produce grains regionally. She will also share leading examples of food service operations that are preparing local grains deliciously and economically. Amber will be joined by two other speakers, who are all seeding ideas to grow the New England grain economy. Tristan Noyes of the Maine Grain Alliance will share educational and procurement resources for institutions. He will discuss the Alliance's work to restore grain varieties while also increasing the supply of unique and heritage seeds to commercial viability on farms. He will speak to some of the industry’s challenges and solutions, including exciting grain infrastructure enhancements that are alleviating procurement bottlenecks. Maeve McInnis, Sodexo’s Maine Course Director will offer an institutional perspective on using regionally grown grains in university dining halls and their efforts to engage and educate students and staff in their support of this regional supply chain.