Terrace Dining Room’s Eat Local Challenge addressed the issues of supporting the local economy and community by serving sustainable food last Tuesday.
Bon Appétit Dining Services prepared various dishes with fresh produce from 16 farms, all within 150 miles of AU.
The Eat Local Challenge is a nationwide event held by Bon Appétit cafés around the country.
“It’s the best day in TDR,” said Eco-Sense Food Director Ellie van Bever. “We’re not only improving the environment, but we’re also right on top of what people are talking about today: food policy and issues that relate to it.”
Bon Appétit also holds Low Carbon Day on Earth Day, April 22. On Low Carbon Day, TDR encourages students to consume dishes such as turkey burgers, veggie cheeseless pizza and pulled barbecue chicken, which TDR labels as low-carbon food selections.
Bon Appétit’s commitment to locally grown food stems from their motto “food services for a sustainable future,” according to a Bon Appétit handout provided at the event.
The handout also said locally grown food supports the local economy while emitting fewer toxins into the air because of the reduced amount of shipping and transporting that is required.
Dishes included sweet potato bisque from Even’ Star Organic Farm in Lexington Park, Md., braised brisket from Ayrshire Farms in Upperville, Va., and grilled ratatouille from a variety of farms in Maryland and Pennsylvania.
Locally grown apples included Golden Delicious, Honeycrisp, Jonagold, Cortland, Empire and Gala as well as cider supplied by Kuhn Orchard in Cashtown, Pa.
Eco-Sense Outreach Director Katie Hanson and van Bever set up a table at the bottom of TDR’s stairs to answer students’ questions and hand out fliers about the event’s importance.
Michael Pollan’s book, “The Omnivore’s Dilemma,” sat on the table for students to browse through, which Hanson jokingly called “the Bible.”
Hanson complimented Bon Appétit for their efforts towards sustainability.
“We are really lucky to have a company like Bon Appétit,” she said. “They are definitely committed to locally grown food, and focus on bettering food quality and catering to students needs.”
Bon Appétit General Manager Michelle Mooney said she took great pride in Bon Appétit’s efforts towards sustainability. She also praised TDR Executive Chef Mary Soto for her commitment to forming relationships with local farms.
“Chef Mary has a close relationship to local farms, so she is easily able to set up the event and use it to further the ties and use of local foods,” she said.
Mooney went on to explain that by solidifying and maintaining a strong relationship with farmers, locally grown food can be further used to expand local dishes throughout TDR.
The “Farm to Fork” section of TDR features locally grown food every weekday.
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