The College of Charleston is hosting an all locally-sourced lunch for Food Day on Friday, October 24, 2014. The menu features products from seven different local farms, along with other ingredients from within 120 miles of the College.
The collaboration between the College’s Office of Dining Services, Office of Sustainability and GrowFood Carolina is a part of the Lowcountry Food Day Crawl, featuring events from community organizations around Charleston.
Food Day is a nationally recognized day established to empower Americans to engage in creating a more sustainable food system. Abby Tennenbaum, a senior political science major and intern in the Office of Sustainability, has been a vital organizer of the campus’s past Food Day events.
“Two years ago a student group organized a Food Day fundraiser dinner that became our campus’ first ever entirely locally-sourced event. Since then, collaboration between Dining Services, the Office of Sustainability, and student and other groups on campus has increased drastically,” notes Tennenbaum.
“Aramark is proud to be a part of Lowcountry Local Food Day 2014,” explains Tonya Mitchell, campus executive chef for the College of Charleston. “The main entree this year will be a fried flounder featuring a local fish fry blend by Carolina Plantation in Darlington, S.C. and a local flounder provided by Crosby’s Seafood located in Charleston, S.C.”
All produce and pantry items will be sourced from South Carolina’s first and only food hub, GrowFood Carolina. The food hub was started in 2011 and connects local growers to consumers by providing support and distribution of produce, cheese, and pantry items. The organization currently works with 50 farms located within 120 miles of Charleston and is expanding distribution to institutions, like the College of Charleston. Currently, students, faculty, and staff can request GrowFood items for catering orders.
Sara Clow, general manager of GrowFood Carolina states, “Partnering with the College of Charleston on Food Day is a perfect way to reach into the community to advocate for and celebrate local farmers and the benefits of a thriving local food system. We look forward to increasing these opportunities and ‘growing’ together.”
As a senior at the College and having organized the previous two Food Day fundraiser events, Tennenbaum notes, “Food Day is important because it is more than just a single event. On our campus, it has served as an opportunity to try new avenues or explore opportunities that would otherwise not have such energy behind them.”