Sept. 9—While many college and university dining spots are now featuring some local food items, Clarkson University has taken the concept one step further by opening an on-campus eatery featuring solely local foods.
Campus Executive Chef Kyle Mayette (right) serves a grilled free-range chicken breast platter to student Jenna L. Boss '15 of Little Canada, Minn.The Main Street Grill in the Cheel Campus Center is now offering students specialties prepared with 100-percent-local produce, meat and dairy products—all procured from a radius of 200 miles or less from campus.
"Our Clarkson students, faculty and staff have a great interest in sustainability and are always encouraging us to look for ways to defy the standard concepts of campus dining," says Senior Director of Dining Services John Lehmann. "So, this venue is the next logical step in our 'green' practices. We're not only supporting our local, regional and state businesses, but we're also being sustainable by using fewer non-renewable resources to have food delivered to campus."