UM’s Fall Feastival to Provide a Taste of Montana’s Food Cycle

September 12, 2017

MISSOULA – The University of Montana will provide students, faculty and staff with a chance to savor Montana’s harvest during UM Dining’s annual Kyra Jean Williams Farm to College Fall Feastival from 5 to 7:30 p.m. Thursday, Sept. 21, in the Lommasson Center Food Zoo and Corner Store. (Note: The location was moved from the Oval due to forecasted rain.)

The feast offers a taste of the UM Farm to College Program, which is dedicated to providing local food to the campus community, as well as a holistic view of Montana’s agricultural food cycle. Montana farmers, ranchers and food producers will supply the menu items.

“Our goal is to celebrate the success of the UM Farm to College Program and to raise public and student awareness about the time and effort required to produce the foods we eat each day,” said Camp Howard, director of UM Dining.

To sustainably complete the food cycle, all pre- and post-consumer waste generated by this event – including food, plates and napkins – will be pulped and processed into soil-enhancing material within 48 hours. The soil-ready material provides the starting point for the next growing cycle.

UM Dining renamed the Farm to College Fall Feastival four years ago to honor Kyra Jean Williams, who passed away in an auto accident in August 2013. Williams began work with UM Dining in 2008 as an AmeriCorps Vista volunteer after graduating with a Bachelor of Arts from Bates College in Lewiston, Maine. As the UM Farm to College Program’s coordinator, Williams planned and implemented the first Fall Feastival. The Feastival was so successful that it became an annual celebration.

UM Dining is a national pioneer in advocating for the benefits of buying and eating local, sustainable foods. The UM Farm to College Program celebrated its 14th anniversary this spring.

The Feastival is open to the public. For more information and event pricing, visit


Contact: Sam Belanger, director of marketing, UM Dining, 406-243-5089,