As part of our grant initiative with the Henry P. Kendall Foundation, we are documenting our journey towards sourcing additional local, healthy foods to make a defensible and cost-effective model for all campuses to emulate. The How-To Guide for Food Service Operators is a manual for restoring real food and regional food systems to their right place in our society. For over a decade, the Dining Services program at the University of Massachusetts Amherst (UMass Dining) has been an industry leader in environmentally conscious practices. Our serious commitment to sustainability has changed the way college students on our campus think about food and food consumption. They now understand that food is an essential source of personal health and wellness; that eating local, sustainable meals contributes to a strong and vibrant regional food system in New England and beyond.