Sterling College has been ranked as the top U.S. college for locally sourced, sustainable and humane food for the second year in a row, according to a recent designation from the Real Food Challenge.
The RFC surveyed more than 200 higher-education institutions in the U.S. as part of its annual challenge for colleges and universities to have 20 percent real food on campus by 2020. It found that during the 2014-15 school year, 75 percent of the Vermont-based college’s food met its qualifications, increasing 1 percent from the prior school year, according to vermontbiz.com.
“The Sterling Kitchen is committed to using our abundance of real food to produce delicious meals that satisfy the diverse dietary needs of our campus community—omnivore, vegetarian, vegan and gluten-free,” Simeon Bittman, the school’s executive chef, told the website. “Our ethic of food stewardship is paired with a commitment to serving wholesome, flavorful meals.”
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