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Goshen College

See how the campus dining hall incorporates care for the earth and students' bodies

November 30, 2010

Photographer: Jodi H. Beyeler

For more information: Read the article about the GC dining hall and its efforts at care for the earth and students’ bodies.

Dining hall chef Jeremy Corson cuts produce from a small garden he had around a patio eating area during the late fall.
Next to the plate return area are bins for separating food scraps when students are done eating.
Goshen College dining hall’s director Bob Rombach checks on the compost that was collected through a program that students and dining hall employees collaborate on.
Dining hall chef Jeremy Corson (right) cuts produce from a small garden he had around a patio eating area during the late fall.
Goshen College students enjoy a meal in the dining hall together.
The Goshen College food service provider AVI Fresh takes a “stealth health” approach, including preparing a salad bar with 58 items, such as tomatoes, beans, spinach, feta cheese and nuts.
Fresh made pizza — with whole wheat flour in the crust — is ready to be served.
A dining hall employee individually prepares fresh food for students at the fusion station.
Prepared vegetables are ready to be served.
Chef Jeremy washes vegetables as he prepares lunch.
The dining hall uses whole grains in doughs and pastas.
A special cooler offers gluten-free food for students with those needs.
An employee in the dining hall prepares the fresh made pizza.
During an outdoor picnic in August 2010, new students and parents choose from a buffet of international foods served outside by the Goshen College food service provider AVI Fresh.