Goshen College dining hall chef Jeremy Corson cuts produce from a small garden he had around a patio eating area during the late fall. The garden was both beautiful and provided regular contributions to meals while it was in season, especially herbs.
College dining halls are known for large amounts of food thrown away by students, for grease-laden burgers and chicken nuggets and for preparing mass quantities of food straight from the freezer section that would never be considered “fresh.” But something different is going on in the Goshen College Dining Hall, with the AVI Fresh food service provider leading the way in caring for the health and taste buds of each student and for the well-being of the earth. In 2009, when the college was choosing a new food service provider, these qualities were what set them apart.
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» Read more about this from the Nov. 30, 2010 article.
» Listen to a podcast about the dining hall’s sustainability features (created by Laurelville Mennonite Church Center)
» View more photos from the GC Dining Hall.