Conference Schedule

For more information, please visit the Case Competition webpage.

Student teams should check-in at the Tauber Colloquium on the 6th floor in the Ross School of Business starting at 7am to receive their presentation schedule and more details about the day's events. Students will have the opportunity to prep in the Tauber Colloquium from 7am EST until 4pm EST on the day of the case competition.

Judges should check-in by 7:30am at the Dean's Boardroom (next to the Tauber Colloquium on the 6th floor of the Ross School of Business) if judging round 1, by 9:30am if judging round 2, and 1:30pm if judging finals. Judges will be informed in advance of their judging schedule and additional details.

Location: 

• Students report to Tauber Colloquium (6th floor in the Ross School of Business)

• Judges report to Dean's Boardroom (6th floor in the Ross School of Business just past the Tauber Colloquium)

Menu:

• Refillable Water Station provided by Culligan Ann Arbor / Detroit

• Bagels, Cream Cheese, and Coffee provided by Barry Bagels

Resources:

• Details on Ross School of Business facilities and services

• View UM Campus Map here

Location: 

• Tauber Colloquium (6th floor in the Ross School of Business)

Menu:

• Refillable Water Station provided by Culligan Ann Arbor / Detroit

• Bagels, Cream Cheese, and Coffee provided by Barry Bagels

Resources:

• Details on Ross School of Business facilities and services

• View UM Campus Map here

For more information, please visit the Case Competition webpage.

Each team will compete in one preliminary round. Presentations will be 10 minutes with 5 minutes for Q&A. Four teams will progress from the preliminary round to the final round in the afternoon. Teams will present in the preliminary round between 8-10am. Exact presentation times will be shared with students closer to the event.

Students will have the opportunity to prep in the Tauber Colloquium from 7am EST onward on the day of the case competition.

Location: 

• Preliminary Room A: R1210 (1st floor in the Ross School of Business)

• Preliminary Room B: R2230 (2nd floor in the Ross School of Business)

• Prep Room: Tauber Colloquium, 6th Floor in the Ross School of Business

Resources:

• Details on Ross School of Business facilities and services

• View UM Campus Map here

Location: 

• Student Participants and Volunteers: Tauber Colloquium, 6th Floor in the Ross School of Business

• Judges: Deans Boardroom (next to the Tauber Colloquium, 6th Floor in the Ross School of Business)

Menu:

• Students: Jerusalem Garden

• Judges: Zingerman's Delicatessen

• All: Beverage service provided by Ross Catering

Resources:

• Details on Ross School of Business facilities and services

• View UM Campus Map here

For more information, please visit the Case Competition webpage.

Four teams will advance from the preliminary round to the final round. Each team will have 10 minutes to present and 5 minutes for Q&A. Teams will present between 2-4pm. Exact presentation times will be shared with selected teams on the day of the competition. The winning team will be announced at the Career Fair & Networking Reception in the evening. Each team who makes it to the final round will place in the overall competition and be awarded a prize. Prizes to be determined.

Location: B1580 (1st floor of Jeff T. Blau Hall - backside of the Ross School of Business); finals round will be streamed via Zoom

Resources:

• Details on Ross School of Business facilities and services

• View UM Campus Map here

Speaker: Helene York, Professional Faculty, Haas School of Business UC Berkeley

Location: R2210 (2nd floor of the Ross School of Business) + Virtual Offering

Event Description: Kick off the evening by joining a special session led by Helene York, a seasoned supply chain executive, and educator who has spent over two decades applying a sustainability lens to food procurement.

Helene is currently writing a book to help students and managers understand how values, goals, and smart strategy intersect in sustainable supply chains. She believes that managers across the private, public, and nonprofit sectors have the power to transform the food system while achieving financial success—and she’ll share a framework rooted in real-world experience.

Whether you’re new to sustainable procurement or already passionate about food systems change, this session is not to be missed.

Resources:

• Details on Ross School of Business facilities and services

• View UM Campus Map here

Join us in the Tauber Colloquium at the Ross School of Business for a career fair and networking reception focused on opportunities in sustainable procurement. All students participating in the case competition and/or in attendance at the University of Michigan are welcome to attend. Pre-registration is not required. In addition, all conference participants are invited to join us for this pre-conference networking reception to mingle with other attendees in advance of our first session on April 22nd. Use this opportunity to kick start conversations for the next two days and meet some of our featured speakers.

The winners of the student case competition will be announced during this reception at 6:30pm EST.

Location: Tauber Colloquium, 6th Floor in the Ross School of Business

Menu:

• Charcuterie from York

• Granola from Three Little Birds Granola

• Refillable Water Station provided by Culligan Ann Arbor / Detroit

• Beverage station provided by Aramark

Resources:

• Details on Ross School of Business facilities and services

• View UM Campus Map here

We encourage you to utilize the evening hours to connect with attendees or local organizations. Feel free to organize and host your own happy hours, dinners, etc. with conference attendees or as recruiting events for students. We are happy to help share information on any private events you would like to organize in the Ann Arbor area.

Led by: Ash Martinez (RYT200) from h3lloyoga
In-Person Location: Clements Lawn (if raining, we will move under the Hatcher Library Portico)

Virtual Location: Zoom Link - will be updated closer to date

Class Description: Join us for a relaxing, meditative flow to awaken the body and prepare the mind for a day of engaging activity. We'll kick start your conference experience with a 60 minute Hatha yoga session designed to ease you into the day while energizing the body. Open to yogis of all levels including beginners. Martinez is a registered yoga teacher 200 (RYT 200) with Yoga Alliance. She specializes in beginner, multicultural, and uniquely abled yoga as a proud multiracial, disabled yoga instructor herself. See you on the mat!

Recommended Materials: Mat or large towel and water bottle

Proud to feature a water refilling station provided by Culligan

Sign-up details will be shared closer to the conference.

Hosted by: Argus Farm Stop

Tour Description: Argus Farm Stop sells produce for a wide variety of farms in our local area all year round. Our farmers receive 70% of the purchase price for their goods and we now have 200+ farms selling here throughout the year. Argus offers products from many farms using natural, organic or certified organic growing practices. In this tour, expect to learn more about how you can offset potential risks of working with small, local farms such as challenges with availability and scale, by showcasing how to collaborate with these operations to meet local sourcing goals. 

Speakers: 

• Kathy Sample, Founder - Argus Farm Stop

• Will Moyer, Food Hub Manager - Argus Farm Stop

Starting Location: Argus Farm Stop - Packard Cafe

Menu: Light refreshments will be provided courtesy of Argus Farm Stop.

Sign-Up details will be shared closer to the conference.

Hosted by: Zingerman's Delicatessen

Tour Description: Zingerman’s Delicatessen is an Ann Arbor, Michigan institution helmed by managing partners Grace Singleton, Rick Strutz, and Rodger Bowser. The Deli is known for full-flavored, traditionally-made foods—from storied sandwiches and Jewish classics to seasonal side dishes and specialty food staples. As they say, “You really can taste the difference.” Throughout the decades, the Deli has expanded its physical footprint, scope of operations, and staff. It’s grown from a single 1000-square-foot historic storefront to a campus including the Next Door Café. Join Rodger and Jennifer as they highlight Zingerman's use of Lean Six Sigma as a core pillar of sustainability within operations. They'll explore practices they've implemented to reduce the eight wastes identified in the Lean Six Sigma methodology while staying true to their community oriented values as they continue to grow.

Speakers: 

• Rodger Bowser, Head Chef and Managing Partner - Zingerman's Delicatessen

• Jennifer Santi, Marketing and Communications Manager - Zingerman's Delicatessen

Starting Location: Zingerman's Delicatessen [meet at front entrance]

Menu: Light refreshments will be provided courtesy of Zingerman's Delicatessen.

Sign-Up details will be shared closer to the conference.

Hosted by: University of Michigan Dining in collaboration with University of Notre Dame Dining Services, UM Felicity Foundation, UM Chabad House, and UM Procurement Services

Tour Description: Go on a facility tour of the South Quad, University of Michigan’s largest residential dining operations which services thousands of students each day. The dining hall features a Kosher Kitchen, Halal offerings, gluten free pantry, nutrient density, vegan station, and carbon labeling catering to diverse student groups. Understand how South Quad ensures high quality and variety of food while adhering to multicultural and dietary restriction needs of the student body. Representatives from across campus will be in attendance to speak to the perspectives of the Jewish student body, Muslim study body, and nutritional value of food. Cheryl Bauer will also be in attendance to highlight differences the University of Notre Dame has taken to achieve similar goals.

Speakers:

• Keith Soster, Director of Sustainability, Student & Community Engagement - University of Michigan Dining

• Cheryl Bauer, Director of Supply Chain and Sustainability - University of Notre Dame Dining Services

• Shaykh Aamir Motiwala, Muslim Chaplain - UM Felicity Foundation

• Alter Goldstein, Rabbi - UM Chabad House of Ann Arbor

• Eliza Haffey, Nutrition & Procurement Supervisor - UM Procurement Services

Starting Location: South Quad Dining Hall at the University of Michigan [Meet at Front Entrance]

Menu: Light refreshments will be served during the discussion portion of this session

Sign-Up details will be shared closer to the conference.

Hosted by: Maize & Blue Cupboard in collaboration with Food Gatherers, Food Recovery Network, and Office of Campus Sustainability

Tour Description: The Maize and Blue Cupboard (MBC) ensures everyone on campus receives equitable access to healthy, nutritious food and the ability to prepare it for themselves or others. MBC provides a variety of produce, dairy, meat and shelf-stable options. Take a tour to see how MBC manages its inventory and operations, partnering with on campus organizations like the Food Recovery Network and off-campus organizations like Food Gatherers to reroute food waste to solve for food equity. Representatives from the Food Recovery Network, Food Gatherers, and Office of Campus Sustainability will also be present to discuss different opportunities your organization can partake in to reroute food waste, reducing your waste and costs while improving your sustainability position. FRN will share how it diverts leftover food from UM dining halls to local food banks. Food gatherers will share how it supports its network of community partners with free and low-cost food. 

Speakers: 

• Kelly O'Mara, Program Manager - Maize & Blue Cupboard

• Jeff Wells, Food Run Manager - Food Gatherers

• Nicole Berg, Sustainability Program Manager - Office of Campus Sustainability

• Aleena Malik, Director of Recoveries - Food Recovery Network

• Natalie Walton, Co-President - Food Recovery Network

Starting Location: Maize & Blue Cupboard [Please gather in the driveway]

Sign-Up details will be shared closer to the conference.

Location: Pendleton, 2nd Floor of Michigan Union

Event Description: Join us for networking over light breakfast, check-in for the day's activities, and meet with other attendees.

Menu: More details to come

Location: Pendleton, 2nd Floor of Michigan Union

Event Description: Join us for a welcome message from University of Michigan leaders in sustainability and procurement services. We'll kickstart the event with an overview of the activities for the next two days and ways to stay engaged.

Speakers:

• Steve Giardini, Director - MDining

• Ashley (Ash) Martinez, Conference Co-Chair - MDining Sustainability

• Lars Panquin, Conference Co-Chair - MDining Sustainability

Location: Pendleton, 2nd Floor of Michigan Union

Speaker: Rodger Bowser, Head Chef and Managing Partner - Zingerman's Delicatessen

Presentation Description: Zingerman’s Deli, a cornerstone of the renowned Zingerman’s Community of Businesses, is committed to sustainability in every aspect of its operations. As part of an $18 million Ann Arbor-based company, the company exemplifies how a local business can balance profitability with sustainability. This keynote will explore how sustainability became a core value at Zingerman’s and how it has driven both business success and community impact. From prioritizing local sourcing and waste reduction to optimizing operations for a lower environmental footprint, Zingerman’s has integrated sustainability into every aspect of its business. The session will also highlight the power of storytelling in engaging customers around sustainability and share insights on how Zingerman’s has influenced sustainable practices within the local community and across its diverse business ventures.

Speaker: H Nieto-Friga, CEO - SupplyChange

Location: Pendleton, 2nd Floor of Michigan Union

Presentation Description: SupplyChange connects underserved producers with institutions like schools, hospitals, universities, and corporations to create more inclusive and localized value chains. By addressing internal barriers and fostering collaboration, SupplyChange empowers institutions and regional leaders to act as responsible anchor partners in their foodsheds. This session will explore how institutions can identify opportunities to improve their current value chain by connecting better with suppliers and vendors. Learn about the innovative solutions developed and implemented by SupplyChange that enhanced the University of California school system's sustainable procurement processes.

Speakers: 

• Sean Dimin, Co-Founder and CEO - Sea2Table

• Chef Frank Turchan - Michigan Dining

Location: Pendleton, 2nd Floor of Michigan Union

Presentation Description: Join MDining’s Executive Chef, Frank Turchan and Sea to Table CEO, Sean Dimin for an in-depth look at MDining’s approach to sustainable seafood sourcing and its collaboration with Sea to Table. The discussion will delve into the origins of MDining’s commitment to responsible seafood procurement, the challenges of defining sustainability priorities, the nuances of certifications like MSC, and the complexities of establishing a transparent chain of custody.

The session will also examine the impact of MDining and Sea to Table’s partnership—what both organizations have learned and how the collaboration has evolved. Looking ahead, they’ll discuss future goals, remaining challenges, and key takeaways for institutions looking to enhance their own sustainable seafood programs.

Location: Pendleton, 2nd Floor of Michigan Union

Event Description: Please join us for a networking lunch

Menu: More details to come

Speaker: Julian Dautremont-Smith, Director of Programs - AASHE

Location: Pendleton, 2nd Floor of Michigan Union

Presentation Description: This session will cover recent updates to the AASHE STARS (Sustainability Tracking, Assessment & Rating System) framework, highlighting key changes in reporting requirements and scoring methodology. Attendees will learn how to adapt their institution's sustainability data collection processes to meet the updated criteria effectively. Additionally, this presentation will provide tips on utilizing STARS ratings as a starting point to drive institutional sustainability initiatives. 

Speaker: George Courmouzis, Owner - Olive Oil Selections

Location: Pendleton, 2nd Floor of Michigan Union

Presentation Description: This session will explore the challenges of traceability in olive oil and how they reflect broader issues in food supply chains. Attendees will gain insights into the financial, regulatory, and reputational risks of poor traceability, as well as strategies to enhance transparency in food procurement. 

Moderated by: Kourtney Houk, Food Business Manager - Compassion in World Farming

Panelists:

• Hamzah Abu-Ragheb, Director of Sustainable Sourcing - Aramark/Avendra

• Sevrine Bethy, Global Food Safety and Responsible Sourcing Manager - Sodexo

Location: Pendleton, 2nd Floor of Michigan Union

Presentation Description: As consumer awareness on animal welfare and demand for ethically sourced food continue to grow, major foodservice providers are taking significant steps toward improving animal welfare across their supply chains. This panel brings together Compassion in World Farming, along with global food service leaders Aramark and Sodexo, to explore the landscape of animal welfare in the food industry and the challenges of driving progress towards higher welfare standards. 

Location: Pendleton, 2nd Floor of Michigan Union

Event Description: Join us for a networking break between sessions

Menu: Light refreshments will be served

Speaker: Dave Fischer - Fischer Farms

Location: Pendleton, 2nd Floor of Michigan Union

Presentation Description: Dave Fischer with Fischer Farms will discuss how they've built their direct beef and pork business to supply restaurants and major universities.  Jodee Smith from Indiana University will talk about the relationship and the value they derive from purchasing local meats from Fischer Farms.  IU purchases nearly all of their beef and pork from Fischer Farms to use in their dormitories for over 9,000 students.  Fischer Farms and IU's partnership goes back over 15 years. 

Location: Pendleton, 2nd Floor of Michigan Union

Speakers:

• Anya Dale, Campus as Lab Manager - Office of Campus Sustainability

• Ashley (Ash) Martinez, Conference Co-Chair - MDining Sustainability

• Lars Panquin, Conference Co-Chair - MDining Sustainability

Event Description: Learn how the 2025 Conference on Sustainable Food Procurement by Institutions has prioritized sustainability in its planning. Hear about Net Zero efforts, food recovery programs, and carbon sensitive catering and logistics planning and learn how to incorporate these philosphies into your future events.

Speakers: 

• Jake Reynolds, MDining Sustainability Graduate Intern - University of Michigan

• Amiah Townsend Blackwell, MDining Sustainability Undergraduate Intern - University of Michigan

Location: Pendleton, 2nd Floor of Michigan Union

Presentation Description: At the close of the 2023 Conference on Sustainable Food Procurement by Institutions, the Sustainable Food Procurement Community of Practice was established to create a collaborative, ongoing platform for continued engagement by university food service & procurement professionals, industry leaders, and suppliers/vendors to further progress on sustainable food procurement. Jake and Amiah will provide an overview of the organization and how to get involved. We invite you to share information on other groups and resources available to attendees to keep the conversation going following the conference.

Speaker: Keith Soster, Director of Sustainability, Student & Community Engagement - University of Michigan Dining

Location: Pendleton, 2nd Floor of Michigan Union

Presentation Description: Join us for a reflection as we wrap up the first day of conference activities and prepare for the second.

Location: Pendleton, 2nd Floor of Michigan Union

Event Description: Join us for a relaxing discussion and networking reception featuring Michigan Dining catering services. Soak in the knowledg of the day and spend time discussing ideas with other conference attendees.

Menu: More details to come

1 drink ticket will be in your name badge and to be collected together, it's a cash bar after the complimentary drink. 

We encourage you to utilize the evening hours to connect with attendees or local organizations. Feel free to organize and host your own happy hours, dinners, etc. with conference attendees or as recruiting events for students. We are happy to help share information on any private events you would like to organize in the Ann Arbor area.

Led by: Ash Martinez (RYT200) from h3lloyoga
In-Person Location: Clements Lawn (if raining, we will move under the Hatcher Library Portico)

Virtual Location: Zoom Link - will be updated closer to date

Class Description: Join us for a relaxing, meditative flow to awaken the body and prepare the mind for a day of engaging activity. For day 2, Martinez will lead attendees through a 60 minute VinYin yoga session designed to relax the mind and reset intentions going into the second day of the conference. Open to yogis of all levels including beginners. Martinez is a registered yoga teacher 200 (RYT 200) with Yoga Alliance. She specializes in beginner, multicultural, and uniquely abled yoga as a proud multiracial, disabled yoga instructor herself. See you on the mat!

Recommended Materials: Mat or large towel and water bottle

Proud to feature a water refilling station provided by Culligan

Sign-up details will be shared closer to the conference.

Hosted by: Argus Farm Stop

Tour Description: Argus Farm Stop sells produce for a wide variety of farms in our local area all year round. Our farmers receive 70% of the purchase price for their goods and we now have 200+ farms selling here throughout the year. Argus offers products from many farms using natural, organic or certified organic growing practices. In this tour, expect to learn more about how you can offset potential risks of working with small, local farms such as challenges with availability and scale, by showcasing how to collaborate with these operations to meet local sourcing goals. 

Speakers: 

• Kathy Sample, Founder - Argus Farm Stop

• Will Moyer, Food Hub Manager - Argus Farm Stop

Starting Location: Argus Farm Stop - Packard Cafe

Menu: Light refreshments will be provided courtesy of Argus Farm Stop.

Sign-Up details will be shared closer to the conference.

Hosted by: University of Michigan Dining in collaboration with University of Notre Dame Dining Services, UM Felicity Foundation, UM Chabad House, and UM Procurement Services

Tour Description: Go on a facility tour of the South Quad, University of Michigan’s largest residential dining operations which services thousands of students each day. The dining hall features a Kosher Kitchen, Halal offerings, gluten free pantry, nutrient density, vegan station, and carbon labeling catering to diverse student groups. Understand how South Quad ensures high quality and variety of food while adhering to multicultural and dietary restriction needs of the student body. Representatives from across campus will be in attendance to speak to the perspectives of the Jewish student body, Muslim study body, and nutritional value of food. Cheryl Bauer will also be in attendance to highlight differences the University of Notre Dame has taken to achieve similar goals.

Speakers:

• Keith Soster, Director of Sustainability, Student & Community Engagement - University of Michigan Dining

• Cheryl Bauer, Director of Supply Chain and Sustainability - University of Notre Dame Dining Services

• Shaykh Aamir Motiwala, Muslim Chaplain - UM Felicity Foundation

• Alter Goldstein, Rabbi - UM Chabad House of Ann Arbor

• Eliza Haffey, Nutrition & Procurement Supervisor - UM Procurement Services

Starting Location: South Quad Dining Hall at the University of Michigan [Meet at Front Entrance]

Menu: Light refreshments will be served during the discussion portion of this session

Sign-Up details will be shared closer to the conference.

Hosted by: Campus Farm at Matthai Botanical Gardens in collaboration with Michigan State University

Tour Description: Established in 2012, the University of Michigan Campus Farm at Matthaei Botanical Gardens advances food justice and sustainability through hands-on learning opportunities. As a hub for student engagement, the farm grows and harvests fresh produce weekly, delivering it to the Maize & Blue Cupboard to support food access for the campus community. Joining along this tour is a representative from Michigan State University, sharing best practices from their South Campus Animal Farms and their research center, Center for Regional Food Systems (CRFS). MSU’s farms--located within three miles of its central campus--supports teaching, research, and outreach across seven facilities specializing in dairy, beef, swine, poultry, and more. The CRFS builds on MSU’s legacy of fostering sustainable, equitable food systems through collaboration in production, processing, distribution, and access. We'll speak to how UM and MSU utilizes campus and local farms to offset local sourcing needs. Join this tour to explore how these two universities integrate education, sustainability, and community impact into their food systems, creating models for healthy, local, and just food networks.

Speakers: 

• Jeremy Moghtader, Program Manager - University of Michigan Campus Farm

• Haley Kerner, Assistant Program Manager - University of Michigan Campus Farm

• Darby Anderson, Student Organic Farm Manager - Michigan State University

• Samantha (Sam) Stokes, Outreach Specialist - Michigan State University

Starting Location: Campus Farm at University of Michigan [Meet at Front Entrance]

Sign-Up details will be shared closer to the conference.

Hosted by: Maize & Blue Cupboard in collaboration with Food Gatherers, Food Recovery Network, and Office of Campus Sustainability

Tour Description: The Maize and Blue Cupboard (MBC) ensures everyone on campus receives equitable access to healthy, nutritious food and the ability to prepare it for themselves or others. MBC provides a variety of produce, dairy, meat and shelf-stable options. Take a tour to see how MBC manages its inventory and operations, partnering with on campus organizations like the Food Recovery Network and off-campus organizations like Food Gatherers to reroute food waste to solve for food equity. Representatives from the Food Recovery Network, Food Gatherers, and Office of Campus Sustainability will also be present to discuss different opportunities your organization can partake in to reroute food waste, reducing your waste and costs while improving your sustainability position. FRN will share how it diverts leftover food from UM dining halls to local food banks. Food gatherers will share how it supports its network of community partners with free and low-cost food. 

Speakers: 

• Kelly O'Mara, Program Manager - Maize & Blue Cupboard

• Jeff Wells, Food Run Manager - Food Gatherers

• Nicole Berg, Sustainability Program Manager - Office of Campus Sustainability

• Aleena Malik, Director of Recoveries - Food Recovery Network

• Natalie Walton, Co-President - Food Recovery Network

Starting Location: Maize & Blue Cupboard [Please gather in the driveway]

Sign-Up details will be shared closer to the conference.

Hosted By: University of Michigan Procurement Services

Coordinator: Ashley Ouendag, Assistant Director - UM Procurement Services

Location: 2210 ABC, 1st Floor of Michigan Union

Event Description: We are pleased to offer an opportunity for suppliers and vendors to pitch for open bids at the University of Michigan. Bids will be available across many different departments. This event is open to all suppliers / vendors. You do not need to be a current supplier of the University of Michigan in order to participant. More information will be shared closer to date.

*Limited capacity session. Sign-ups will be available prior to the conference.

Location: Keunzel, 1st Floor of Michigan Union

Event Description: Join us for an opportunity to hear from suppliers and academics as they highlight their latest offerings and research in the sustainable food procurement space. This event is open to the public. 

If you're interested in hosting a booth at the supplier showcase or featuring your research in the academic poster fair, please reach out to msfconference@umich.edu 

Location: Pendleton, 2nd Floor of Michigan Union

Event Description: Join us for networking over light breakfast, check-in for the day's activities, and meet with other attendees.

Menu: More details to come

Speaker: Sarah Weishaar, Founder & CEO - Impact Collective Group (ICG)

Location: Pendleton, 2nd Floor of Michigan Union

Presentation Description: Founder and CEO, Sarah Weishaar launched Impact Collective Group with the vision of empowering organizations to achieve industry-leading success by delivering smart, tailored, and effective ESG solutions that drive performance and sustainable growth. In this session, explore how organizations can transform their value chains into strategic assets for sustainability. This keynote delves into understanding the evolution of procurement towards more sustainable practices, assessment of your current position on the sustainable procurement readiness scale and provides guidance on what to explore next at the conference based on your expertise. 

Speaker: Mike Gavin - Gavin Orchards

Location: Pendleton, 2nd Floor of Michigan Union

Presentation Description: Coming soon

Location: Parker, 2nd Floor of Michigan Union

Speakers:

• Rachel Terry, Director - The Common Market

• Eliana Pinilla, Good Food Purchasing Program Implementation for Cook County - Chicago Food Policy Action Council

Presentation Description: Discover how colleges and universities can advance values-based purchasing while supporting diverse, equitable food systems. Join nonprofit food distributor The Common Market as it showcases partnerships that uplift local, climate-smart, and BIPOC- or woman-owned farms—and their collective impact on communities. Values-based purchasing strategies are most successful when they include intentional, consistent orders with aligned producers. The workshop will share insights from impact producers and university partners about the value of these partnerships.  Learn more about how your institution can partner with them in creating a values-aligned wholesale food procurement to bring high quality local food to campus. Participants can identify specific challenges faced by small and often underserved producers in our current food system and consider how intentional purchasing strategies can help mitigate these barriers to market entry.

Location: Pendleton, 2nd Floor of Michigan Union

Speakers:

• Jenna Goins, Director of Membership & Marketing - National Association of College and University Food Services (NACUFS)

Presentation Description: Every institution has a sustainable story to tell, telling your sustainable story is important as it communicates to your stakeholders your commitments to reduce your emissions. A good story helps to build trust with your stakeholders, improving institutions’ reputation, as well as demonstrating transparency and commitment towards environmental goals. Join this session to learn how your organization can better communicate your sustainability goals and how you can collaborate with your partners (universities, suppliers, customers, etc.) on these goals. 

Location: Pond, 1st Floor of Michigan Union

Speaker: Jessica Pineros, Senior Manager of Learning and Member Engagement - Sustainable Purchasing Leadership Council

Presentation Description: This session led by the Sustainable Purchasing Leadership Council will dive into how our food choices can drive impactful climate action. The shift to plant-based defaults has been highly successful in reducing food-related emissions. Discover how your institution can learn from these successes and transition to plant-based defaults effectively. Through case studies and discussions, attendees will learn how to assess their institution’s current practices, engage stakeholders and craft a plan to implement plant-based defaults in their food systems. 

Location: 2210 ABC, 1st Floor of Michigan Union

Speakers: 

• Jake Reynolds, PACLSHR Research Graduate Intern - University of Michigan

• Navya Yagalla, PACLSHR Research Undergraduate Intern - University of Michigan

• Amiah Townsend Blackwell, MDining Sustainability Undergraduate Intern - University of Michigan

Presentation Description: This workshop provides an overview of key supplier certifications, their significance, and the criteria used to evaluate their credibility. It will also explore the impact of certifications on supplier diversity and discuss implementation strategies that ensure inclusivity for all suppliers. Participants will explore various categories of certification, spanning animal welfare, sustainable agriculture, and livelihoods—while examining industry usage and best practices. After this session, attendees will be equipped to evaluate different certifications, assess their impacts, and integrate relevant standards into their operations.  

Location: Pendleton, 2nd Floor of Michigan Union

Event Description: Join us for networking over lunch and meet with other attendees.

Menu: More details to come

Speakers:

• Elly Ventura, Resource Recovery Manager - World Centric

Location: Pendleton, 2nd Floor of Michigan Union

Presentation Description: As institutions seek to reduce single-use plastics and implement more sustainable procurement practices, compostable products often emerge as a promising solution – but not without confusion.

This session will demystify the compostable product landscape. We’ll walk you through how to properly vet compostable items, what certifications to look for, and the role these products play in supporting a circular economy. You'll gain a clear understanding of their lifecycle impacts and how they align with your sustainability goals—without falling into the traps of greenwashing or “wishcycling”.

Whether you're a procurement professional, sustainability advocate, or just compost-curious, you’ll leave this session empowered to make procurement choices that are good for business and the planet.

Location: 2210 ABC, 1st Floor of Michigan Union

Speakers: 

• Daniel Arini, President - Palm-to-Palm

• Jenny Panergo, Treasurer - Palm-to-Palm

Presentation Description: This workshop critically examines the complex interplay between global corporate practices, local community well-being, and the environmental consequences of unsustainable palm oil production. Palm oil, while a lucrative commodity, has become emblematic of the ecological and social challenges associated with global supply chains. This workshop will also delve into the palm oil-reduced certification system of Palm-to-Palm, a 501(c)(3) nonprofit whose vision is to foster a world where institutions make substantial and continual reductions to become independent from unsustainable corporatized palm oil, enabling the localized use of palm oil and the autonomy of Global South communities to chart futures free from environmental and social exploitation. Palm-to-Palm certification can go towards fulfilling the AASHE STARS Sustainable Dining Recognition Innovation and Leadership credit.

Join us to learn more about Palm-to-Palm certification, and how you and your organization can make a difference against the palm oil crisis. 

Speakers:

• Ashley Ouendag, Assistant Director - UM Procurement Services

• Caylie Peet, Lead Consultant Supplier Opportunity & Engagement - University of Notre Dame

• Lance Harris, Procurement Specialist - University of Notre Dame

Location: Keunzel, 1st Floor of Michigan Union

Presentation Description: Explore the transition to sustainable procurement by examining contract language/standards and alternative strategies to empower buyers and suppliers. This workshop addresses unique challenges in implementation, offering practical solutions and insights to create sustainable partnerships while aligning procurement practices with organizational goals.

Speaker: Sara Hoverter, Director - Center for Community Health Innovation & Just Purchasing Consortium at Georgetown University

Location: Pond, 1st Floor of Michigan Union

Presentation Description: The poultry and meatpacking industries are essential yet plagued by unsafe working conditions and systemic exploitation of workers, particularly immigrants and marginalized communities. This workshop will highlight the work of the Just Purchasing Consortium (JPC) in engaging universities to take an active role in driving change by collaborating with worker centers to advance equitable labor practices in these industries. JPC will also address legal considerations pertaining to various aspects of procurement. Participants will learn about the critical need for ethical sourcing standards in food procurement and how institutions can leverage their collective purchasing power to support safe working conditions in the supply chain. It will also share the importance of partnerships between universities and worker centers and how aligning purchasing decisions with ethical labor practices fosters a more equitable food system. 

Speaker: Amy Nelms, Policy Fellow - Center for Good Food Purchasing

Location: Parker, 2nd Floor of Michigan Union

Presentation Description: Join Good Food Purchasing for a session on integrating values-based procurement strategies into your initiatives. This workshop will provide practical guidance on partnering with GFP or independently conducting values-based impact assessments. Learn how to measure progress effectively, establish baseline assessments through real-world examples that showcase improved outcomes in environmental sustainability, supplier diversity, resilient communities and working conditions. 

Speakers:

• Michiko Shima, Acting Senior Vice President Agriculture - Fair Labor Association

• Danielle Roberts, Director Collegiate Programs - Fair Labor Association

Location: Pendleton, 2nd Floor of Michigan Union

Presentation Description: Understanding the human rights risks in food supply chains and engaging with supply chain partners accordingly is crucial to sustainable food procurement. This workshop will begin with an introduction to the Fair Labor Association, followed by an overview of key human rights risks in food supply chains, focusing on common commodities in university food procurement, like poultry, coffee, and sugarcane. An audience survey will be conducted to understand participants' roles and approaches to food sourcing on their campuses. The session will conclude with a discussion on applying human rights due diligence (HRDD) to campus food supply chains, including brainstorming questions to ask suppliers or service providers to better understand their risks and approaches, discussing ways to use gathered information to make sourcing decisions, and sharing a new HRDD tool as a resource.

Location: Pendleton, 2nd Floor of Michigan Union

Event Description: Join us for a networking break between sessions

Menu: Light refreshments will be served

Speakers:

• Sarah Weishaar, Founder & CEO - Impact Collective Group (ICG)

• Michael Vu, Sustainability Consultant - Impact Collective Group (ICG)

Location: Pendleton, 2nd Floor of Michigan Union

Presentation Description: With so much new knowledge to absorb, knowing where to start can feel overwhelming. Join Impact Collective Group for a closing session that will empower you to turn insights from the conference into actionable strategies to advance your organization’s sustainability initiatives.

Location: Pendleton, 2nd Floor of Michigan Union

Speaker: Shana Weber, Associate Vice President for Campus Sustainability, University of Michigan

Presentation Description: Join us as we reflect on the learnings from the last two days and make a commitment to continue collaborative efforts towards sustainable food procurement into the future. 

Hosted by: Campus Farm at Matthai Botanical Gardens in collaboration with Michigan State University

Tour Description: Established in 2012, the University of Michigan Campus Farm at Matthaei Botanical Gardens advances food justice and sustainability through hands-on learning opportunities. As a hub for student engagement, the farm grows and harvests fresh produce weekly, delivering it to the Maize & Blue Cupboard to support food access for the campus community. Joining along this tour is a representative from Michigan State University, sharing best practices from their South Campus Animal Farms and their research center, Center for Regional Food Systems (CRFS). MSU’s farms--located within three miles of its central campus--supports teaching, research, and outreach across seven facilities specializing in dairy, beef, swine, poultry, and more. The CRFS builds on MSU’s legacy of fostering sustainable, equitable food systems through collaboration in production, processing, distribution, and access. We'll speak to how UM and MSU utilizes campus and local farms to offset local sourcing needs. Join this tour to explore how these two universities integrate education, sustainability, and community impact into their food systems, creating models for healthy, local, and just food networks.

Speakers: 

• Jeremy Moghtader, Program Manager - University of Michigan Campus Farm

• Haley Kerner, Assistant Program Manager - University of Michigan Campus Farm

• Darby Anderson, Student Organic Farm Manager - Michigan State University

• Samantha (Sam) Stokes, Outreach Specialist - Michigan State University

Starting Location: Campus Farm at University of Michigan [Meet at Front Entrance]

Sign-Up details will be shared closer to the conference.

We encourage you to utilize time following the conference to connect with attendees or local organizations. Feel free to organize and host your own happy hours, dinners, etc. with conference attendees or as recruiting events for students. We are happy to help share information on any private events you would like to organize in the Ann Arbor area.