Campus sustainability initiative reaches campus kitchens
As an attempt to expand Hopkins's sustainability initiative, Hopkins Dining is implementing the JHU Dining Food Chain Program, which hopes to educate the Hopkins community about the importance of the local Baltimore food chain.
At the helm of this project is the Director of Hopkins Dining, Dave Furhman.
"JHU Dining's Food Chain Community Program has been developed to provide the campus community with a greater understanding of the local food chain - specifically an appreciation of the role that the local and regional community plays," Furhman said.Â
"The Food Chain Community Program will promote heightened consciousness of the interdependence of our campus dining program and local producers by highlighting the products and services provided by local farms and businesses in each of our dining facilities."
At Hopkins, the local farms and community have been providing a variety of foods and services to the dining program, including to the freshman and sophomore eateries known as the Fresh Food Café and Nolan's. This exchange has been in effect for several years.
"JHU Dining sources an enormous variety of goods and services from the local and regional community of farmers and businesses, Furhman said.
"Goods include fresh produce, dairy products and baked goods. Examples of services include florists, linen and china rental services, just to name a few."
"However, through conversations with students, we realized that they and many other members of the campus community didn't know that JHU Dining focuses on supporting the local and regional community as much as we do," Furhman said.
As a result, JHU Dining and Aramark came up with the Food Chain Program in order to educate the Hopkins community about Dining's commitment to the local Baltimore food chain.
The basic goal of the Food Chain Program is education: They hope to inform the entire Hopkins community about the University's commitment to supporting local and regional farms and businesses. Dining plans to meet this goal by engaging students and other members of the community in the places where they eat.
At the helm of this project is the Director of Hopkins Dining, Dave Furhman.
"JHU Dining's Food Chain Community Program has been developed to provide the campus community with a greater understanding of the local food chain - specifically an appreciation of the role that the local and regional community plays," Furhman said.Â
"The Food Chain Community Program will promote heightened consciousness of the interdependence of our campus dining program and local producers by highlighting the products and services provided by local farms and businesses in each of our dining facilities."
At Hopkins, the local farms and community have been providing a variety of foods and services to the dining program, including to the freshman and sophomore eateries known as the Fresh Food Café and Nolan's. This exchange has been in effect for several years.
"JHU Dining sources an enormous variety of goods and services from the local and regional community of farmers and businesses, Furhman said.
"Goods include fresh produce, dairy products and baked goods. Examples of services include florists, linen and china rental services, just to name a few."
"However, through conversations with students, we realized that they and many other members of the campus community didn't know that JHU Dining focuses on supporting the local and regional community as much as we do," Furhman said.
As a result, JHU Dining and Aramark came up with the Food Chain Program in order to educate the Hopkins community about Dining's commitment to the local Baltimore food chain.
The basic goal of the Food Chain Program is education: They hope to inform the entire Hopkins community about the University's commitment to supporting local and regional farms and businesses. Dining plans to meet this goal by engaging students and other members of the community in the places where they eat.
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