Plant to Plate

Stephanie Tacy

The Division of Housing and Food Service works to produce at least 16,000 meals per day for the dining halls on campus. Twenty three percent of the Division of Housing and Food Services’ $8 million food budget is spent on local and sustainable foods. These purchases include produce, grass fed beef, tortillas, in shell eggs, cheese, and more. These local items are obtained from farms and distributors within a 300 mile radius of the university. The type of produce received varies with the growing seasons, however, sweet potatoes make up the largest volume purchase . When locally grown sources are unable to meet the demands of the dining halls they outsource produce from other farms in the US through US Foods.


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