CDT Summer 2022 - 47

slow food " movements combined with examples of healthy,
affordable, and sustainable snacking.
Live cooking demonstrations taught students how to
prepare simple, healthy, and affordable recipes using the
produce from the market, with limited equipment. Recipes
included a blueberry apple compote, a marinated beet and
kale salad, and variations of sauteed apples to complement
savory dishes.
GRAND PRIZE:
University of Rhode Island
FREE FARMERS MARKETS
the University of Rhode island's East Farm is an agricultural
research property focusing on improving different farming
practices. However, there is no outlet for the food produced.
Selling the produce would reduce the sales of local farmers
and donating the product was challenging for a variety of
reasons. in addition, the Farm needed to recoup resources in
exchange for its food to support its programs and continued
research.
the solution? Free Farmers Markets. the markets combined
collaboration, wellness, and sustainability alongside an
educational component.
A collaboration between the university's dining and health
services, Agronomy Farms, the colleges of Health Science
and nursing, and athletics utilized student volunteers to
glean, collect leftover crops after a harvest, and distribute
the excess produce from campus farms to the campus
community.
the food, grown less than a mile away, is harvested and
served less than 24 hours before it is provided to the student
community and is a " real labor of love. " over 5,100 pounds
of produce was gleaned from the farm during a measured
semester-a wholesale price estimate of $9,884.
out of 800 students surveyed, research for the project
uncovered that 39 percent were food insecure, 12 percent
were low income, 17 percent were non-white, and 88 percent
were undergrads. in working to decrease food insecurity, the
dining Services team provides education through " real food/
the Free Farmers Markets, held twice on thursdays for
seven weeks, served over 1,400 students and with nearly
10,000 servings of fresh produce available. the future
vision is to not only make the Free Farmers Market a
weekly stop for nourishing food, but to create a place
to learn and obtain information on campus wellness
resources.
2022 Procurement
Practices Award Winners
GOLD:
University of Michigan
SILVER:
University of California Davis
2022 Waste Management
Award Winners
GOLD:
Boston College
SILVER:
University of Michigan
2022 Outreach and Education
Award Winners
GOLD:
University of Rhode Island
SILVER:
Virginia Tech
SUStAinABiLitY AWARdS | CAMPUS DINING TODAY
47

CDT Summer 2022

Table of Contents for the Digital Edition of CDT Summer 2022

CDT Summer 2022 - 1
CDT Summer 2022 - 2
CDT Summer 2022 - 3
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https://www.nxtbook.com/nacufs/NACUFS/summer-2024-campus-dining-today
https://www.nxtbook.com/nacufs/NACUFS/spring-2024-campus-dining-today
https://www.nxtbook.com/nacufs/NACUFS/winter-2023-campus-dining-today
https://www.nxtbook.com/nacufs/NACUFS/cdt-summer-2022
https://www.nxtbook.com/nacufs/NACUFS/cdt-national-conference
https://www.nxtbook.com/nacufs/NACUFS/campusdiningtodayspring2023
https://www.nxtbook.com/nacufs/NACUFS/cdt-fall-2022
https://www.nxtbook.com/nacufs/NACUFS/cdtsummer2022
https://www.nxtbook.com/nacufs/NACUFS/campusdiningtodayspring2022
https://www.nxtbook.com/nacufs/NACUFS/campusdiningtodayfall-winter2021
https://www.nxtbook.com/nacufs/NACUFS/campusdiningtodaysummer2021
https://www.nxtbook.com/nacufs/NACUFS/campus-dining-today-spring-2021
https://www.nxtbook.com/nacufs/NACUFS/Winter2020
https://www.nxtbook.com/nacufs/NACUFS/summer2020campusdiningtoday
https://www.nxtbook.com/nacufs/NACUFS/Spring2020
https://www.nxtbookmedia.com