Campus News

October 26, 2011

100-Mile Meal dishes up locally sourced fare


Emory Dining and the Office of Sustainability Initiatives celebrated the national inaugural Food Day on Oct. 24.

On average, food travels approximately 1,500 miles from where it is grown to where it is purchased and consumed. To educate students about what foods are grown locally and when they are in peak season, Emory hosted a "100-Mile Meal."

On Oct. 24, Emory Dining and the Office of Sustainability Initiatives celebrated the national inaugural Food Day by serving a meal featuring food sourced within 100 miles of campus. The event was part of Emory's effort to support local Georgia farmers. 

"It is important for students to identify where their food comes from in the dining facilities," says Patty Ziegenhorn, executive director of food service and administration. "This 100-mile meal allowed students to connect with food crops grown in the state and the farmers that provide food to the DUC meal plan."

The 100-Mile Meal featured sage rubbed rotisserie chicken, squash, Japanese eggplant, fresh salad greens and beef tacos with garnish. All of the menu offerings were sourced from Georgia, except for the beef, which was produced in Warne, N.C. The Veggie Patch at Bouchard Farms in Commerce, Ga. supplied the herbs and vegetables for the locally sourced meal.

Emory's sustainability vision sets an ambitious goal to reduce the number of food miles traveled and calls for 75 percent local or sustainably grown food to be served in its cafeterias and hospitals by 2015.

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