Ever wondered what it takes to feed thousands of students every day? Join us for an engaging conversation that pulls back the curtain on the bustling, intricate world of a college dining hall. This session will address the logistics of developing diverse menus, sourcing ingredients from a wide network of farmers and vendors, and maintaining food safety standards. 

With decades of experience in campus dining management, guest speakers Crista Martin: Director for Strategic Initiatives & Communications, and Barb Kempken: Director for Residential Dining at Harvard Dining Services, will share insights about sustainability practices and the technological innovations that keep residential operations running smoothly. Discover how chefs, supply chain experts, and student feedback all play pivotal roles in shaping your daily meals.

Whether you're curious about your next d-hall meal or interested in the complexities of large-scale food service, this presentation will leave you with a newfound appreciation for what happens every day in your dining hall.