To the Editor:
Yesterday's staff editorial, ("Dining's role on campus," The Daily Pennsylvanian, 2/16/05) was right on target, and I'm happy to announce that Aramark executives and Penn administration have been receptive to our criticism of the current dining system.
Last semester, as an outgrowth of an academically based community service class, I co-founded a project to introduce locally grown produce and food from local farms and businesses into the dining system. The momentum behind the local-food movement across the country is gaining steam -- especially on college campuses.
A prime example is the work that Yale has done. Yale also contracts their dining services to Aramark and last fall unveiled an entire residential dining hall that served food that is grown locally, humanely and in an ecologically responsible way. If Penn were to gradually undertake a project similar to the Yale Sustainable Food Project, we would provide the critical mass that could propel other institutions to follow suit and sustain countless local farms that are quickly losing ground to corporate agribusiness.
We approached Aramark in October and were blown away by their enthusiasm. We have since hosted a successful event and panel discussion that attracted over 50 students, administration and local supporters. We are planning a second event for the end of March -- a dinner serving all local food and featuring Judy Wicks, the founder of the White Dog Cafe and co-founder of the Sustainable Business Network of Greater Philadelphia.
Most importantly, we are working with Aramark to set up an all-local "destination" in Houston Market starting after spring break. It would offer sandwiches, soups, salad and fresh produce -- all of it grown locally.
Locally grown food is only one small step in an overall effort to promote ecologically sound practices at Penn, but luckily we've garnered support and are well on our way to making positive changes.
Emma Kirwan
College '07
The author is co-founder of FARMecology Local Food
