National parks push for sustainable foodservices

New federal rules will encourage use of local meats, produce and dairy.

WASHINGTON, D.C.—If your spring or summer travel plans this year include a national park visit, be sure to check out the healthier food options that are showing up in cafeterias and restaurants at our public lands crown jewels — and if you find some, be sure to give the chef and the park a shout-out to help encourage the transition to more sustainable eating habits.

You’ll still be able to order up a burger and fries, but you may also find a goat cheese salad served on a bed of arugula — all organic and produced at local farms. New menu items like fish tacos and yogurt parfaits are all part of the National Park Service Healthy Foods, Healthy People initiative, including new rules encouraging restaurant operators in the parks to emphasize sustainability.

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Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

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Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

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