2008 Woodie Awards
Green Grocer to provide students local, healthy food
Mike O'keefe
Issue date: 10/10/08 Section: News
Originally published: 10/9/08 at 7:19 PM EST
Last update: 10/9/08 at 7:17 PM EST
The North Country is a region of America which generates a surprisingly large amount of produce for the rest of the country.
Corn, apples and potatoes all are products of our area.
And this year, Plattsburgh State has seen its fair share of renovations in the food department. With the addition of new dining halls, students have more options, and the administration has more to choose from.
The Green Grocer, which is a tentative name, will hopefully allow the students to have direct access to produce from local farms, such as apples. It is not slated to open until next semester.
Scott Hughes, the resident district manager of Chartwells, said the goal of Green Grocer is to provide, "A healthy concept, different products as well as produce."
"It is an initiative by Chartwells for sustainability so that local farmers are able to produce things we use," he said. "Whatever we can obtain in this area - that is what we use."
The new element of local food will not only help the local economy, but also reduce the environmental impact that PSUC has on the surrounding area.
"It is a critical part of the environmental initiative," said Wayne Duprey, executive director of College Auxillary Services.
By using local products, PSUC dining halls will not have to ship perishable foods thousands of miles, using up gasoline, manpower and money. Instead students will be receiving some of their produce from right down the road. Students will be able to see exactly where their food is coming from.
The Green Grocer will be a produce stand for students, sometimes featuring local foods, such as apples from local apple orchards, or corn from local farms.
There will also be other options on campus for students to know exactly where the food is coming from.
"Grass-fed beef burger is a local product," said Laura Rieter, senior executive chef of Resident Dining.
Hughes admits that the plans for local farm involvement are in its infancy, and that it may take time to develop ties with local farms that will benefit both sides of the deal.
However, safety is also a factor in determining where the school's food comes from.
"We have to be concerned, with the primary focus being health and safety," Duprey said.
C.A.S. and Chartwells have strict health regulations that control what type of food is being offered to students.
"We want to get a decent line of products," said Hughes, adding that Chartwells is "making sure the processing plants are handling the foods safely in the 'farm to fork' process."
Administration has not yet determined the proximity of where they will look for local food.
"I am not prepared to define locally," Duprey said, "But why get apples from Washington when you can get them from New York?"
Whatever the outcome is, the goal is clear - providing students with healthy and digestible food, while at the same time finding safe and dependable vendors to rely on.
"They have just come on board, and they are just building the network," Duprey said.
Corn, apples and potatoes all are products of our area.
And this year, Plattsburgh State has seen its fair share of renovations in the food department. With the addition of new dining halls, students have more options, and the administration has more to choose from.
The Green Grocer, which is a tentative name, will hopefully allow the students to have direct access to produce from local farms, such as apples. It is not slated to open until next semester.
Scott Hughes, the resident district manager of Chartwells, said the goal of Green Grocer is to provide, "A healthy concept, different products as well as produce."
"It is an initiative by Chartwells for sustainability so that local farmers are able to produce things we use," he said. "Whatever we can obtain in this area - that is what we use."
The new element of local food will not only help the local economy, but also reduce the environmental impact that PSUC has on the surrounding area.
"It is a critical part of the environmental initiative," said Wayne Duprey, executive director of College Auxillary Services.
By using local products, PSUC dining halls will not have to ship perishable foods thousands of miles, using up gasoline, manpower and money. Instead students will be receiving some of their produce from right down the road. Students will be able to see exactly where their food is coming from.
The Green Grocer will be a produce stand for students, sometimes featuring local foods, such as apples from local apple orchards, or corn from local farms.
There will also be other options on campus for students to know exactly where the food is coming from.
"Grass-fed beef burger is a local product," said Laura Rieter, senior executive chef of Resident Dining.
Hughes admits that the plans for local farm involvement are in its infancy, and that it may take time to develop ties with local farms that will benefit both sides of the deal.
However, safety is also a factor in determining where the school's food comes from.
"We have to be concerned, with the primary focus being health and safety," Duprey said.
C.A.S. and Chartwells have strict health regulations that control what type of food is being offered to students.
"We want to get a decent line of products," said Hughes, adding that Chartwells is "making sure the processing plants are handling the foods safely in the 'farm to fork' process."
Administration has not yet determined the proximity of where they will look for local food.
"I am not prepared to define locally," Duprey said, "But why get apples from Washington when you can get them from New York?"
Whatever the outcome is, the goal is clear - providing students with healthy and digestible food, while at the same time finding safe and dependable vendors to rely on.
"They have just come on board, and they are just building the network," Duprey said.
Be the first to comment on this story