dining services

For the third year in a row, the Environmental Protection Agency (EPA) awarded Wesleyan with a Regional Food Recovery Achievement Certificate for its efforts reducing and diverting food waste. Wesleyan is among 26 organizations and institutions to receive the honor in Connecticut, Massachusetts, New Hampshire and Maine. This also is the third year Wesleyan has participated in the EPA's New England Food Recovery Challenge. "These organizations are showing that protecting the environment, saving money and feeding the hungry can go hand in hand,” said Curt Spalding, regional administrator of EPA's New England office. “It’s true year-round, but especially important to keep…

On Sept. 29, Wesleyan hosted the annual Eat Local Challenge. This one-day only event challenged the Bon Appétit Management Company staff to create a midday meal entirely from products and ingredients harvested within a 150-mile radius of the campus. The meal included produce, meat, fish and other ingredients from local farmers, ranchers, food crafters and fishermen. The lunch menu incorporated items such as corn on the cob from Horse Listener’s Orchard in Ashford, Conn. and clams and mussels provided by Ipswich Seafood in Ipswich, Mass. Kenian’s Grist Mill’s fried haddock from Yuscabog, R.I. and Szawlowski Farms’ potatoes from Hartfield, Mass. combined…

This month, Wesleyan was one of 12 colleges and universities across the country selected to take part in a new College Food Allergy pilot program being carried out by Food Allergy Research & Education (FARE). The program strives to help colleges and universities provide a safer experience for students with food allergies and offers schools "gold-standard recommendations and evidence-based resources needed to effectively manage food allergy, a potentially life-threatening disease." Associate Dean of Student Academic Resources Laura Patey has been instrumental in bringing this program to Wesleyan, and she answered questions about it. (more…)

On Sept. 23, Wesleyan celebrated the 15th anniversary of Bon Appétit's Farm to Fork program during the annual Eat Local Challenge. Bon Appétit, Wesleyan's campus dining provider, served a menu with all local ingredients. All food — including produce and meat — came from farms or suppliers within a 150 radius of campus. The menu included New England clam chowder, fried haddock and chips, clam bake, roasted pork, BBQ seitan with rosemary potatoes and mushrooms, wood-fired pizza, steamed potatoes and corn, farmhouse salad and strawberry and blueberry crisp for dessert. Students also voted for their favorite farm. The winner, announced next week, will…

The Wesleyan community celebrated the eat-local movement on Eat Local Challenge Day Sept. 24. Wesleyan's Dining Services and several local vendors provided meals made entirely from local ingredients harvested within 150 miles of the university. The menu included New England clam chowder, fried haddock and fresh cut french fries, whole spit roast pig with cranberry chutney, New England clam bake with steamer clams, corn and potatoes, vegan seitan hash, salad made from Long Lane Farm produce, wood fired pizza, blueberry and strawberry crisp, ice cream, apple cider, coffee and soda. Vendors included Pierce Brothers Coffee Roasters from Greenfield, Mass.; Sid…

EPA Recognizes Wesleyan for Reducing, Diverting Food Waste

Students Eat Local During Annual Food Challenge

Wesleyan Joins Pilot Program to Protect Students with Food Allergies

Farm-to-Fork Program Celebrated at Eat Local Challenge

Wesleyan Participates in Eat Local Challenge Day