April 19, 2008 — University of Virginia Dining Services will offer a Green Dining theme meal from 5 to 8 p.m. on Monday, April 21, at Newcomb Dining Hall to emphasize organic, local, fair trade and humane food practices.
Among the featured items will be pork and/or beef from Polyface Farms near Staunton, local asparagus, organic dessert, cage free eggs and fair trade bananas, among other food items.
There will be comparison bars to see if diners can tell the difference between organic and conventional food.
This event is a collaboration between Student Council, the Green Dining working group and Newcomb Hall dining.
Dining Services is currently offering an organic salad bar in Runk Dining Hall, is using brown, shelled eggs from a local supplier and is working toward incorporating locally produced vegetables into its menu.
For more information, visit the Green Dining Web site.
Among the featured items will be pork and/or beef from Polyface Farms near Staunton, local asparagus, organic dessert, cage free eggs and fair trade bananas, among other food items.
There will be comparison bars to see if diners can tell the difference between organic and conventional food.
This event is a collaboration between Student Council, the Green Dining working group and Newcomb Hall dining.
Dining Services is currently offering an organic salad bar in Runk Dining Hall, is using brown, shelled eggs from a local supplier and is working toward incorporating locally produced vegetables into its menu.
For more information, visit the Green Dining Web site.
Media Contact
Article Information
April 19, 2008
/content/university-virginia-dining-services-offers-green-dining-theme