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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
Crista Sorenson Student
Eden Williams Student
Libby Higham Student
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