Wesleyan University was named the 2009 Most Vegetarian-Friendly College in the United States by Peta2. According to the Peta2 website, “the acclaimed liberal arts college, which has a history of social justice activism, lives up to the hype when it comes to vegan options. Some of the creative choices offered include veggie chicken red curry with steamed broccolini and organic jasmine rice, three-mushroom vegan ragu with penne pasta, and barbecue seitan. Following last year’s second-place finish, Dining Services officials pulled out all of the stops in 2009, even setting up voting stations around campus to rally support from their well-fed student population. These efforts, combined with the impressive range of vegan options available on campus, have helped secure the title of the Most Vegetarian-Friendly College in America.”
Tag Archive for Bon Appetit
by Olivia Drake •
During the summer recess, amateur gardeners Sierra Bintliff ’12 and Nat Lichten ’09 seeded rows, weeded, irrigated, and tended fruits, vegetables and livestock at a small organic farm near St. Joseph’s College in Standish, Maine.
A bulk of the bounty was harvested for St. Joseph’s dining services, managed by Bon Appétit Management Company, the same business that oversees Wesleyan dining.
“I was thrilled at the opportunity to work for a company whose mission statement embodies the ideal combination of my two passions: sustainability and food,” says Bintliff, who works as a Bon Appétit catering employee at Wesleyan. “While working on the farm, I experienced the genuine enthusiasm of the Bon Appétit community for providing quality food from sustainable sources.”
On Tuesday, Sept. 29, Bon Appétit will raise awareness about its commitment to supporting local agriculture by participating in the Eat Local Challenge.
Wesleyan and all other Bon Appétit-managed eateries across the country will feature a special lunch prepared completely from local ingredients from within a 150 mile radius of the café, the only exception being salt.
“The meal will take ‘farm to fork’ to the next level,” explains Michael Strumpf, Bon Appétit Resident District Manager of Wesleyan Dining. “Our chefs will create a delicious, seasonal dish that highlights Connecticut’s local bounty. Everything, every single ingredient, must be bought locally. To give you an idea of what this means, if the bread is served during this meal, the flour and yeast must have come from within 150 miles of Wesleyan.”
The Eat Local Challenge