Hello Readers,
The farm run by my alma mater, Dickinson College, is now certified as USDA organic (see the original article). This certification verifies that the farm 'adheres to an approved approach of agricultural food production that involves building and enhancing the soil naturally, environmental protection and avoidance of toxic or synthetic substances such as pesticides'. The farm is run by college employees and staffed by many student volunteers and interns.
For several years the college has been growing food for the college's dining services and supporting a CSA for members of the college community including students, alumni, and employees. Additionally, the farm recently announced that the farm will now be raising cattle to be served as grass-fed beef at the college dining hall; however, official certification will not be sought for the livestock.
What is your alma mater doing to improve the sustainability of their dining services menu?
~Sean
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