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Westfield State Launches Farm-to-Fork Food Services Program

WESTFIELD STATE LAUNCHES FARM-TO-FORK FOOD SERVICES PROGRAM THANKS TO KENDALL GRANT AND PARTNERSHIP WITH UMASS DINING

New Westfield State Dining Services Offers Healthier, Sustainable Meal Options for Campus

Westfield—Westfield State University has enlisted the expertise of University of Massachusetts Amherst Dining to assist with Westfield State’s transition to a self-operated food services program. Made possible by a $250,000 grant received from the Henry P. Kendall Foundation, UMass Dining will guide Westfield State to implement its decade-long, model program that has successfully provided healthy and sustainable meal options for campus diners while purchasing from local and regional providers.

“We are thrilled to partner with a sister public institution to launch a new and improved farm-to-fork Westfield State Dining Services,” said Westfield State University President Ramon S. Torrecilha, Ph.D. “The innovative experts at UMass Dining Services share our commitment to delivering fresh, nutritious meal options in a more environmentally responsible manner.”

Campus students, faculty and staff can expect healthier, more seasonable menu offerings and even some of their own family recipes they submit for consideration. Westfield State’s new self-operated food services program will also provide more employment opportunities for student workers.

“We are excited about the opportunity to work with Westfield State University,” says Ken K. Toong, executive director of Auxiliary Enterprises at UMass Amherst. “We are continuing to build a strong culture of serving food that’s healthy and delicious, while supporting our regional food system. It's a win-win situation for both universities and most of all, for the students.”

According to Torrecilha, the new program was soft-launched last week, with the official launch slated for later this summer, following additional hiring of personnel and further implementation of UMass Dining principles.

“We look forward to an increased percentage of students joining the meal plan and a marked increase in satisfaction given this significant improvement in Westfield State Dining Services,” added Torrecilha.