The University of Alabama works to incorporate locally sourced food options

Since 2011, the foodservice staff has been working to implement the Real Food Challenge on campus.

TUSCALOOSA, Ala.—From midnight pancakes to unlimited pizza, the myriad offerings at Bama Dining locations seem to appear continuously; the origins of the meals and the ingredients that go into them are, for many students, a mystery.

Karen Varieur, the residential food service director for Bama Dining, said dining halls try to buy locally grown food as much as possible.

“Our produce is purchased through FreshPoint, a company supplied by farmers in the South and Southeast,” Varieur said. “Meat is purchased through Sysco, a third-party food distributor, and they provide local meat when it is available.”

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