Food Work Group
Mission: Promote a local, seasonal, healthy, and organic closed loop food system for the USU community.
USU uses trayless dining, which reduces waste, and catering uses compostable plates. The Sustainability Council food work group is currently working on options for local food sourcing and pilot composting projects. Learn about sustainability in Dining Services.
|Chair Corey Cozzens||Dining Services Sous Chef|
|Alexi Lamm||Sustainability Coordinator|
|Jennifer Reeve||Professor of Organic and Sustainable Agriculture|
|Penny Trinca||USU Program Coordinator and local farmer|
|R. Ryan Dupont||Professor of Civil and Environmental Engineering|
|Ros Brain||Professor of Environment and Society|
|Tamara Steinitz||Professor of NSFS|