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Local produce to be served in dining halls Sept. 26-30

- September 26, 2005

The Local Routes Program at the University will present a week-long local foods promotion called “Celebrate Connecticut Week,” Sept. 26-30. The goal is to develop and support interest in and use of locally produced foods among the University community.

During dinner hours Monday through Friday, dining units on campus will incorporate locally and regionally produced foods into their menus. The local foods will include beef from Four Mile River Farm in Old Lyme; chicken from Murray’s Chicken in New York State; fruits and vegetables from various Connecticut and New England Farms; and desserts created in UConn’s own bakery.

The dinners are open to the public as well as members of the UConn community.

The week will culminate in an information fair on Sept. 30 in the mailbox lobby of the Student Union from 11 a.m. to 2 p.m. The fair will include two free public presentations by area professionals: John Turenne, president of Sustainable Food Systems LLC, will present “Farm to Fork: A Year-Round Guide to Buying and Preparing Sustainable Foods.” Bill Duesing and Fran Storch will present: “Putting Your Money Where Your Mouth Is: How Eating Locally Grown Foods Affects Your Body, Your Community, and the Whole World.”

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