Tuesday, October 21, 2008

Follow up on the UNC FLO students and Smithfield

I was very interested to see if I could find any more news regarding my previous post about the UNC students that were trying to get alternatives to Smithfield products in their dining halls, as I was too busy to research it yesterday.

I did find an excellent article; here's the real highlight for me:

Grass-fed burgers are now served in the Carolina Kitchen kiosk in Lenoir Dining Hall. At $3.99 for a quarter-pound burger, the grass-fed option is a dollar more than a conventional burger—yet, it outsold its conventional counterpart in its first month.

"People pay more if they think that value is there. The health benefits outweigh the price issue," says Skip Herrod, UNC's food service director. He handed out samples at UNC's Focus the Nation event on Jan. 31.

Rich in flavor and moist without a fatty taste, the beef was a hit among samplers.


I really encourage you to read the whole article, there's also a lot of great news coming out of Duke University:

In addition to providing nutritious food, the program supports a thriving local community as well as greatly reduces food miles, resulting in decreased global warming, air pollution, water contamination, traffic congestion and the need for oil. Bon Appetit purchases 16.5 percent of its food from local farmers, and Duke chefs create menus based on seasonality to capitalize on the availability of local products.


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