Can Fort Lewis College students bring ‘real food’ to campus menu?

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Can Fort Lewis College students bring ‘real food’ to campus menu?

Campaign unlikely to hit goal by 2020
Christina Chatfield, left, and Nikoletta Apergis dish up mashed potatoes, carrots and meatloaf for dinner Wednesday in the San Juan Dining Hall at Fort Lewis College. The carrots and beef were purchased locally from the Old Fort in Hesperus and qualify as part of the Real Food Challenge. As part of the challenge, students set out to work with campus dining to shift 20 percent of what the college purchases to foods that fit into one of four categories: local, organic, fair trade and humane.
Matt Plassmeyer, a sous chef with Sodexo, sets out mashed potatoes, carrots and meatloaf in the San Juan Dining Hall at Fort Lewis College. Sodexo staff works with Fort Lewis College students to purchase more local, organic, fair trade and humanely produced foods.

Can Fort Lewis College students bring ‘real food’ to campus menu?

Christina Chatfield, left, and Nikoletta Apergis dish up mashed potatoes, carrots and meatloaf for dinner Wednesday in the San Juan Dining Hall at Fort Lewis College. The carrots and beef were purchased locally from the Old Fort in Hesperus and qualify as part of the Real Food Challenge. As part of the challenge, students set out to work with campus dining to shift 20 percent of what the college purchases to foods that fit into one of four categories: local, organic, fair trade and humane.
Matt Plassmeyer, a sous chef with Sodexo, sets out mashed potatoes, carrots and meatloaf in the San Juan Dining Hall at Fort Lewis College. Sodexo staff works with Fort Lewis College students to purchase more local, organic, fair trade and humanely produced foods.
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