Sally Wilson (Dining Services) presented "It's Not Easy Being Green! BUT...Successful Sustainability in Collegiate Catering is Worth the Effort" at the 2012 Catersource Conference in Las Vegas. Her presentation focused on how NMU incorporates sustainable practices into its Simply Superior Catering and Events operations. Wilson discussed the following green initiatives as part of a National Association of College and University Food Services interest session:

•Buying local lamb, beef, pork and chickens at the Marquette County Fair (Greg Minner, director of Dining Services, is pictured with a sheep purchased at last summer's junior livestock sale)

Using the Hoop House located outside the Jacobetti Center to grow produce year-round

Buying all fish locally from Thill's Fish House in Marquette

•Sponsoring flower beds and herb gardens on campus

Increasing the percentage of products from in-state food vendors

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Updated: March 5, 2012

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