Comments from the Chef

These days, college students around the country are demanding sustainable food practices from their dining services. From supporting local farm stands on campuses, to teaching dining service staff how to cook with local and sustainable ingredients, to participating in national campaigns to raise awareness about green eating, young learners have become integral to the larger process of change. The term "sustainable" in this case refers to agricultural practices that are environmentally friendly (i.e. organic or with minimal pesticides), support of local small farmers and promotion of healthy, diversified diets.

Going Green

At Johnson County Community College we are beginning our initiative to bring “Locally Grown & Locally Produced” items to our various venues. In small steps we will be adding new items that will bear our symbol so that the campus community will be aware of the origin of their food. It won’t be easy, but we are determined to work with our local farmers to do all we can to erase our campus’ carbon footprint.

Sustainability Dinner Video

Watch the video of JCCC's first Sustainability Dinner.

Stat of the month:

Dining Services Reports Disposable Products down 21%

With the implementation of the Reusable Mug, new hard plastic plates, and the new napkin dispensers, Dining Services reports a drop in usage 21% in comparable months of October 2007 and October 2008.

Related Links:
Sustainability at JCCC
Real Food Challenge
KC Food Circle
Bad Seed Farm