35 plant-based dishes, a tradeshow featured 12 industry innovators, and 17 inspiring speakers shared their knowledge to more than 175 food industry attendees. Other programs, such as SFU's Food Systems Lab and Embark Sustainability Program, further underscore SFU's multifaceted approach to sustainability through the medium of food. Outcomes and Future Directions Most recent quarterly local procurement stats show that across SFU Dining locations, 42.5 percent of food was sourced locally, nearing our goal of 50 percent. A display features local produce at a seasonal Farm2Fork pop-up series at SFU's Dining Commons. (Photo courtesy of Simon Fraser University Food Team) Most recent quarterly local procurement stats show that across SFU Dining locations, 42.5 percent of food was sourced locally, nearing our goal of 50 percent. In 2024, SFU secured funding to develop plantbased recipes using local ingredients that will be served in SFU's Dining Commons. This not only aligns with SFU's broader sustainability goals but also contributes to reducing the carbon footprint associated with meat consumption. SFU is proud to be a part of a diverse and engaged community that reflects the widespread commitment and shared enthusiasm for supporting local food systems. ยง 74 CAMPUS DINING TODAY | BUILDING LOCAL INTO THE FOOD PROGRAM