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Dining Halls Buy More From Local Retailers

October 28, 2007 - 11:00pm
By YunYun Cai

When eating in a dining hall, there is over a 20 percent probability that the food on the plate is locally produced. Last year, Cornell Dining purchased 23 percent of its foods locally and is looking to increase this percentage.

According to Anthony Kveragas, senior executive chef for retail operations, since last year, all of Cornell’s dining facilities have been directed to buy at least 20 percent of their food locally. The actual percentage of local food reached 23 percent last year, and Cornell Dining is in the process of calculating the figure for this year.

“We are working on tracking the actual number of cases of each product … but I know the percentage [of local food] has increased,” said Douglas Lockwood, office manager for Cornell Dining.