Tertiary education dining is defining how the next generation thinks about food, but translating that responsibility into consistent, impactful action across complex catering operations is no easy task.

Join Juliane Caillouette Noble, CEO of The Sustainable Restaurant Association, and Ray O’Brien, Head of Sustainability at the University of Otago, for a free online webinar exploring how tertiary education dining can embed better decision-making into day-to-day foodservice, creating tangible outcomes for the environment and the communities they serve.

Juliane will introduce how the Food Made Good Standard is being used by tertiary education dining globally to bring structure and consistency to sustainable foodservice on campus, helping teams make informed decisions, track progress and communicate impact with clarity and credibility. Ray will share a real-world case study from the University of Otago, where the Standard has guided better decision-making and supported more resilient operations.

The session includes presentations from both speakers, a panel discussion with invited contributors and a Q&A.

This webinar is for anyone working across foodservice in tertiary education dining across Asia, Australia and the Pacific — sustainability managers, catering and hospitality teams, procurement and operations leaders, and academics or students with an interest in improving sustainability in tertiary education dining settings.

Registration is free.