“College is the time for late-night study-break burgers with your suitemates, loaded deli sandwiches, and endless french fries. But, these days, universities are implementing everything from on-campus farmers markets to aquaponics systems (designed by college alums, of course), as collegiate reputations are going from kegs of lager to bushels of kale. Many universities are now committed to providing better options in dining halls, not to mention sustainability programs, on-site farms, and cows you can pet before you taste their fresh, grassy milk. Here are seven of our favorite healthyish college dining programs.”
“The college grows 35 percent of its own food using no pesticides or chemical fertilizers. Even cooler? Sterling sources 53% of their grub locally, either from large farms within a 150-mile radius or from small farms within 250 miles.”
“Within the last fiscal year they invested more than $4.9 million dollars for local, regional, and healthy ingredients. Standout fare includes sushi, miso ramen bowls, Mediterranean-inspired antipasti bars and local produce ranging from stone fruit to mushrooms.”
“But the pièce de résistance here is the aquaponic system. There, the system melds traditional aquaculture (raising fish and other aquatic animals) with hydroponics (growing plants in water). The system also offers 100-square feet of growing space with vertical grow towers that support a variety of leafy green using only 10 percent of the water required for traditional agriculture, as well as full-spectrum LEDs, which require less energy than one traditional grow light.”
“Inspired by the success of their Lean & Green station in Kimball Dining Hall, dining services has added 50 new vegan/vegetarian recipes for this fall’s semester with plant-based proteins like quinoa, lentils, and other legumes.”
“At Georgia Tech, there’s both a vegan and grain bar at two campus restaurants, smoothie bars at three locations, and Atlanta-based Freshens Fresh Food Studio located inside of the Campus Recreational Center.”
“Accordingly, Babcock Dairy Store gives students the ability to eat ice cream, yogurt, and cheese (as well as a handful of other breakfast and lunch items) made ingredients from the university’s Babcock Hall Dairy Plant.”
6. Georgia Institute of Technology, Atlanta, GA