Students Eat Fresh, Eat Local at Special "100-Mile Meal"

Posted April 9th, 2014 at 3:17 pm.

DiningServicesBlack_006Bryn Mawr students will be “eating fresh and eating local” on Thursday, April 10, as Dining Services and the Sustainable Food Committee present a “100-Mile Meal.”

As the name implies, the meal will be made up entirely of food produced within 100 miles of campus. Among the items on the menu are Colombian roasted chicken using birds from Eberly’s Farm in Stevens, Pa., to a Fudge Chocolate Triple Layer Cake baked at Pellman’s Bakery in Lancaster County.

In addition to the special dinner served from 4-8 p.m., there will also be a presentation about fair trade coffee by Keith Lemnios, CEO of Sun Coffee Roasters. Lemnios will be speaking in the London Room from 4:30-6 p.m.

“Institutions of Higher Education are becoming leaders in sustainability initiatives,” says Assistant Director of Dining Services Richard Clow. “Dining is often the area which can help the campus community accomplish its goals. By selecting the way our food is purchased, delivered, prepared, and disposed of we can reduce the impact on our environment.”

For the “100-Mile Meal,” Bryn Mawr cooks and managers look at what is available in the local market, often contacting the farms and distributors to ask questions about their foods.  From there, they develop recipes that best utilize the ingredients to provide an interesting and balanced menu for students.

“Not only is this great from an environmental standpoint but the food is absolutely fantastic,” says Clow.

In addition to winning numerous awards for the quality of its fare, Bryn Mawr’s Dining Services has long been at the forefront of environmentally sustainable food service practices.

The College composts all food waste from Dining Halls and the restaurant at the Wyndham Alumnae House and provides recycling in all areas. All on-campus retail food operations now use compostable disposables and provide ceramic service for “dining in.”  Dining Services purchases local foods wherever possible and offers locally sourced seasonal fruit; participates in the Meatless Monday national program, and limits take out availability to lower the carbon footprint of its operations.  All food service operations have been “tray-less” for several years, which helps cut food waste, conserve water, and reduce energy consumption.

Dining Services partners with student groups to help direct all of its sustainability efforts in a collaborative manner.

For more information about Bryn Mawr’s Dining Services, visit their website, or “like” them on Facebook.

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