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Getting Back to Our Roots: The Story of Auburn Foods
September 29, 2017 @ 3:00 pm
Glenn Loughridge became Auburn University’s director of Campus Dining in 2012. A native of Clearwater\, Florida\, and a 1994 Auburn alumnus\, Loughridge works with the Auburn dining contractor\, student groups\, faculty\, and staff to create a campus dining experience that is dynamic and responsive to changes in dining needs and tastes.
In 2016\, he oversaw the implementation of the nation’s first certified gluten-free\, on-campus restaurant. Plains to Plate not only earned the Gluten-Free Food Service certification\, but the venue also carries 100 percent farm-to-table locally sourced produce. This year\, Loughridge helped launch Auburn Foods\, a brand that encompasses local foods that are produced on campus or in the community and then served at dining locations at the university. Auburn Foods is a partnership with the College of Agriculture\, local farmers\, and producers.
Loughridge received Auburn’s Spirit of Sustainability Award in 2016 for his commitment to promoting local foods\, reducing waste\, and bringing healthier options to campus. He has been honored as the Student Government Association Supporter of the Year and was involved with two projects—aquaponics system and food entrepreneur conference—that received President’s Collaborative Unit Awards for the 2016-17 academic year.
<strong>*Attendees will have the opportunity to sample Auburn Foods.</strong>
Sponsored by the <a href=\'http://www.aualum.org/\' target=\'_blank\' rel=\'noopener\'>Auburn Alumni Association</a>\, <a href=\'http://www.auburntigers.com/\' target=\'_blank\' rel=\'noopener\'>Auburn Athletics</a>\, the <a href=\'http://ocm.auburn.edu/\' target=\'_blank\' rel=\'noopener\'>Office of Communications and Marketing</a> and <a href=\'http://www.auburn.edu/outreach/olli/\' target=\'_blank\' rel=\'noopener\'>OLLI at Auburn</a>