Dining services at the University of Colorado Boulder is attempting to increase the percentage of local food served in on-campus dining halls. However, the rules and regulations involved in the process are hindering localization efforts.
According to Lauren Heising, coordinator for sustainable dining at CU, around 15 percent of the products served in campus dining halls or retail locations are local. This percentage includes milk from Robinson Dairy, burritos from EVOL, bakery items from Breadworks, produce from local farms and Boulder Ice Cream. By 2012, dining services hopes to have 20 percent of its total products be local.
Fresh off the heels of “Best in Show” and “Best New Facility” awards from Food Management magazine, dining services is feeling the pressure to up their game.
“The recognition we have gotten in the past year has, I think, motivated us more than ever,” says Amy Beckstrom, director of dining services. “When you have that much awareness, you recognize the responsibility of managing your food well.”
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