July 29, 2021
Presenter: Dr. Lee Ball
Related accountability review points:
- Appalachian State University adds an initiative to its Strategic Plan that commits the university to make a conscious effort of supporting marginalized black-owned businesses when accepting/negotiating bids and, or negotiating external contracts for university services and needs below or equal to $5,000
- Annual report of contracted services allotted to marginalized-owned (i.e. businesses owned by Women, Black-Indigenous, and Persons of Color-Owned) businesses to display the institution’s commitment to supporting and uplifting marginalized groups
- Formation of a menu committee with Appalachian State University’s Campus Dining to plan out menus a year ahead, looking at trends, collaborating with nearby businesses to offer students culturally authentic food by the academic year 2021-2022. In addition, receive input from students when adding culturally authentic food to campus dining on a rotation and markets. Serving culturally authentic food on campus would expose students to cultures that they might not have previously experienced. It is important to note that culturally authentic food should not be appropriated or tokenized.
Summary of presentation:
- The presentation outlined current App State efforts and challenges to meeting these goals.
- Challenges include market competition and a low number of local Historically Underutilized Businesses (HUBs). Finding staff with the background and experience needed to prepare culturally authentic food is also challenging.
- Current successes: Campus Dining utilizes its Student Advisory Board to advance these efforts. Last year, Campus Dining worked with SGA and the Office of International Education and Development to recruit advisory board members to include a cross-sectional and more diverse representation of students.
- Currently, 25% of campus food purchases are locally sourced.