During the current academic year, University Dining Services will be offering menu choices that feature local farms monthly. Through strong and developing relationships with area farmers, Dining Services will dramatically increase sourcing of locally prepared fruits, grains, and vegetables. Dwelley Farms, Rue & Forsman Rice Farm, and Durst Farms are just a few already participating. Locally grown produce will be highlighted through customized menu signage, frequent visits to the dining rooms by farmers, chef tours of local farms, and maps displayed in the dining room identifying where locally sourced food is coming from.

While there is no set defination for locally grown, University Dining Services will make it a top priority to purchase locally grown product based on a three-tier system: primary (50 mile radius from campus); secondary (100 mile radius from campus); and tertiary (250 mile radius from campus).

UPDATE
Did you know that each resident dining room now serves organic and locally-grown rice? Rue & Forsman is supplying all of our white and brown rice needs. To learn more about this local farm, click here.

Each month you'll notice a vegetable spotlight in the dining room that showcases the nutritional content of a seasonal product that we are purchasing locally. Check back here as this table is updated with a featured farmer and product that is healthy and local!