For an institution that prides itself on a reputation of sustainability, our food is anything but sustainable. We, the student body, should have a say in what kind of food we eat and where that food comes from. Local foods taste better, are healthier, and have a lower environmental impact. Providing more local food on campus would also help support the local economy.
We need your help to show Dining Services and the SLU Administration that there is more than just “a small percent of our student body that is really pushing for the sustainability of locally grown foods.” By turning the perceived vocal minority into a definite vocal majority, we can show that the higher cost of local food is justified by high student demand.Updates
April 21, 2015
I really thought this would just be me and two friends complaining over coffee but looking at the momentum now is actually kind of wild. Suddenly the administration has to acknowledge that we are definitely not just some quiet group of people annoyed about the cafeteria tomatoes anymore.
11 Comments
I yam a student at SLU and think it would be just peachy if they could lettuce enjoy beet-er food for our bodies, the environment and the community! If you carrot all, peas sign!
bringing local food in not only lessens our reliance on factory farming but supports and aids local farmers who have made it their lives to grow and provide food.
this is a great way to express sustainability by building and securing food security as California who produces 25% of food for the U.S., experiences another extreme year of drought.
The entire alumni magazine is devoted to highlighting the "green" aspects of St Lawrence. Yet we purchase most of our actual food (counting food, not money) from Guatemala, California, Mexico and the Mid-west. (I know this; I work at Dana). So I ask, as the alumni magazine does: Are we REALLY green? What matters in this world is NOT the fancy schmancy stuff that one can put in Forbe's. What matters are the little things that help build community. Right now, that community does not include St Lawrence's food systems. Remember, the people you rely on for basic survival may just be the ones you're screwing over - Love the North Country and she'll Love you back. But turn your back, and it might be hard to rebuild the trust.
Back story for this: in a meeting with Cindy Atkins, head of dining services, when we asked her why they didn't label which food was local, she said that it was only a small amount of students actually cared about local food. Lets prove her wrong!
we want local food!
food is important, and so is supporting local farmers!!
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For an institution that prides itself on a reputation of sustainability, our food is anything but sustainable. We, the student body, should have a say in what kind of food we eat and where that food comes from. Local foods taste better, are healthier, and have a lower environmental impact. Providing more local food on campus would also help support the local economy.
We need your help to show Dining Services and the SLU Administration that there is more than just “a small percent of our student body that is really pushing for the sustainability of locally grown foods.” By turning the perceived vocal minority into a definite vocal majority, we can show that the higher cost of local food is justified by high student demand.Updates
April 21, 2015
I really thought this would just be me and two friends complaining over coffee but looking at the momentum now is actually kind of wild. Suddenly the administration has to acknowledge that we are definitely not just some quiet group of people annoyed about the cafeteria tomatoes anymore.
11 Comments
it makes literally no sense that we are located in the middle of farm country but still eating mass produced food shipped from halfway across the country. time for dana to step it up.
I yam a student at SLU and think it would be just peachy if they could lettuce enjoy beet-er food for our bodies, the environment and the community! If you carrot all, peas sign!
bringing local food in not only lessens our reliance on factory farming but supports and aids local farmers who have made it their lives to grow and provide food.
this is a great way to express sustainability by building and securing food security as California who produces 25% of food for the U.S., experiences another extreme year of drought.
The entire alumni magazine is devoted to highlighting the "green" aspects of St Lawrence. Yet we purchase most of our actual food (counting food, not money) from Guatemala, California, Mexico and the Mid-west. (I know this; I work at Dana). So I ask, as the alumni magazine does: Are we REALLY green? What matters in this world is NOT the fancy schmancy stuff that one can put in Forbe's. What matters are the little things that help build community. Right now, that community does not include St Lawrence's food systems. Remember, the people you rely on for basic survival may just be the ones you're screwing over - Love the North Country and she'll Love you back. But turn your back, and it might be hard to rebuild the trust.
Back story for this: in a meeting with Cindy Atkins, head of dining services, when we asked her why they didn't label which food was local, she said that it was only a small amount of students actually cared about local food. Lets prove her wrong!
we want local food!
food is important, and so is supporting local farmers!!
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it makes literally no sense that we are located in the middle of farm country but still eating mass produced food shipped from halfway across the country. time for dana to step it up.