Panel responds to 40 percent local and sustainable challenge for campus food system

As part of its overarching sustainability plan, the university is taking steps to ensure that, by 2025, at least 40 percent of the food served in dining halls and other campus venues is locally and sustainably sourced. A panel commissioned by Ohio State administration in May and comprised of diverse members of the campus community has proposed eight action steps and a timeline to complete them. It’s anticipated that full implementation of the plan will take two years. Details — including the original charge, the written plan and list of panel members — are available at the Panel on Food Sustainability website.

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