Sustainable…It isn’t just a buzzword at the Department of Dining Services.
The University of Indonesia released its 2016 GreenMetric World University rankings. For the 6th consecutive year, UConn is ranked in the top 10 (at #4)! This past year, 516 colleges and universities from around the world participated in the GreenMetric survey, which focuses on the environmental aspects of sustainability.
See this link for the complete GreenMetric rankings: http://greenmetric.ui.ac.id/overall-ranking-2016/.
We are committed to providing our customers with sustainable dining options and to supporting a local food system. Dining Services’ Local Routes program works to help educate the UConn community about the importance of choosing foods that will benefit the local economy, the environment, and New England farmers. Meet The Farmers
Whitney, based in historic Whitney Hall, serves a menu built around the seasons. Our recipes feature the bounty of our state and region. Join us seven days a week for meals created with ingredients from local farmers and sustainable food producers.
Earth Day Spring Fling held Monday, April 20th 2015 on Fairfield Way
Spring Fling, held each year on Earth Day, is one of the campus sustainable events that Dining Services promotes. http://today.uconn.edu/blog/2014/04/spring-fling-celebrates-sustainability/
The Local Routes Mission Statement
The goal of the Department of Dining Services’ Local Routes program is to develop interest in locally produced foods among the university community. By holding Local Routes Fairs and encouraging the use of local foods through on-campus food service operations, the Department of Dining Services will focus on supporting and promoting the use of local and sustainable foods. Through education and interaction, the Local Routes Program will encourage the support of local food producers and businesses that sell locally grown foods.
10 Reasons to Buy Local Food
- Locally Grown or Produced Food Tastes Better In a week long (or more) delay from harvest to dinner table, sugars turn to starches, plant cells shrink and produce loses its vitality.
- Local Produce is Better For You A recent study showed that fresh produce loses nutrients quickly.
- Local Food Preserves Genetic Diversity Local farms grow a huge number of varieties to provide a long season of harvest, an array of eye-catching colors and the best flavors.
- Local Food is GMO Free Small and local farms are less likely to use genetically engineered seeds.
- Local Food Supports Local Farm Families Local farmers who sell direct to customers get full price for their food.
- Local Food Builds Community When you buy direct from the farmer, you are re-establishing a time-honored connection between the eater and the grower.
- Local Food Preserves Open Space When you buy locally grown food, you are doing something proactive about preserving the agricultural landscape.
- Local Food Keeps Your Taxes in Check Farms contribute more in taxes than they require is services.
- Local Food Supports a Clean Environment and Benefits Wildlife A well-managed family farm is a place where the resources of fertile soil and clean water are valued and the perfect environment for many species of wildlife.
- Local Food is About the Future By supporting local farmers today, you can help ensure that there will be farms in your community tomorrow.
Local Routes News!
|Read the June 2013 issue||LRN-JUNE13|
|Read the May 2013 issue||LRN-MAY13|
|Read the April 2013 issue||LRN-APRIL13|
|Read the March 2013 issue||LRN-MARCH13|
|Read the November 2013 issue||LRN-NOV13|
Connecticut and New England Food Producers
We are proud to list the following Connecticut and New England food producers among the suppliers to our Sustainable Dining Program at UConn’s historic Whitney Hall.
A new feature: Meet the Farmers. Click on this link to view photos and gain information about some of the farmers we purchase from:
- The Bridge Tofu, Middletown, CT (Tofu & Seitan)
- Calabro Cheese Co., East Haven, CT (Mozzarella, Ricotta, Parmesan & Romano Cheeses)
- Four Mile River Farm, Old Lyme CT (Pastured Beef)
- Pumpkin Paul’s Farm, Tolland, CT (Strawberries)
- Mountain Dairy, Storrs, CT (Milk & Cream)
- Buell’s Orchard, Eastford, CT (Apples, Pears, Peaches & Apple Cider)
- Norman’s Sugarhouse, Woodstock, CT (Maple Syrup & Honey)
- Nodine’s Smokehouse, Torrington, CT (Beef Hotdogs, Apple Smoked Bacon & Ham)
And the following University of Connecticut food producers:
- UConn Poultry Farm (Cage Free Eggs)
- UConn EcoGarden Club (Garden Produce & Herbs)
- UConn Spring Valley Farm (Garden Produce & Herbs)
- UConn Dairy Bar (Ice Cream)
- UConn Dining Services Apiary (UConn Gold Honey)
Certified Organic Products
Whitney Dining Unit is committed to serving organic products when available.
- Brown and White Rice
- Baby Spinach
- Spring Mix
- Fair Trade Coffee
Sustainable Farm Cooperatives
We are proud to list the following farms that supply Whitney Dining Unit with products that are humanely raised without antibiotics or growth hormones. These farms are committed to sustainable agricultural practices.
- Coleman Ranch (Organically Raised Chicken and All Natural Chicken Breast)
- Pineland Farms (All Natural Beef)
- Plainville Farms (All NaturalTurkey)
- Leidy’s (Nature’s Tradition Pork)
- Abbotsford Farm (Liquid Cage Free Eggs)