Campus Partnerships Work to Boost Dining SustainabilityShare on Twitter!
Executive Chef Matt Brown displays “green” containers.
Executive Chef Matt Brown presented the numerous containers and utensils used in the dining hall which are plant-based and/or biodegradable. One of the most impressive are plates made from stalks remaining from the creation of sugar on sugar plantations. In the past, these stalks were burned. Plates made with them not only create a biodegradable product, but also prevent the release of pollution into the air via burning.
Other items discussed were recently increased composting, expanded vegetarian options, and locally-sourced food, such as beef from Keith Farms of Sherburne, New York, eggs from Hudson Egg Farm in Elbridge, New York, smoked salmon from Catsmo in Wallkill, New York, and much more!
Also discussed were additional possibilities to increase sustainability even more in the future, and the possibility of soon beginning to use produce from the on-campus Hope Farm.