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Eat Local Challenge Day provides opportunity for Duke Dining to highlight milestones and challenges of local food purchasing. While students dined on all-locals meals they got to learn more about the campus farm and its role in closing a sustainability loop.
About 2,100 SCAD students and staffers were exposed to a fully local meal for Eat Local Challenge Day. It’s a challenge Executive Chef Emmanuel May loves both for the creativity it requires and the boost it gives local farmers, many of whom were recruited to become SCAD suppliers through the Forsyth Farmers Market.
For Eat Local Challenge Day, Oberlin College chefs served such items as White Feather Bison Salisbury steak with Valley City mushroom demi-glaze to support local economies and Farm to Fork partners.
When it comes to the partnership between St. Olaf and Carleton Colleges’ food provider Bon Appétit Management Company, and local farmers, everybody wins. Local farming and its importance to Bon Appétit were celebrated at Carleton on Tuesday during the Eat Local Challenge – a day when the college’s chefs create and showcase a menu made completely from local ingredients.
Bon Appetit, a California-based food service company that caters to corporations, universities and specialty venues – including MIT, Emmanuel and Wesleyan – has declared today Eat (Local) Fish Challenge Day to introduce diners in the 500 cafes they run in 32 states to local – and sustainable – “wallflower” fish.