• Beth & Tim Manners

Food For Thought: Campus Cuisine Updated

Updated: Sep 20, 2019

The Wall Street Journal: “College students across the U.S. are making some precise demands of school chefs and dining halls. For a generation animated by a desire to make a difference and raised to believe personal wellness is paramount, a meaningful academic experience begins with minding what you eat.”


“That’s inspired the University of Houston to spend $6,500 to build two hydroponic grow towers, vertical gardens that use nutrient-rich waters to cultivate cilantro and oregano indoors, without soil. The University of California, Los Angeles has installed aeroponic grow towers that grow plants with just mist. Thyme, butter lettuce and microgreens are flourishing in the breeze on the roof of UCLA’s Bruin Plate dining hall.”


“When Virginia Tech students demanded more free-trade coffee in 2008, dining-services head Ted Faulkner booked a trip to Nicaragua, where he helped pick beans at an organic, bird-friendly coffee estate that now supplies the school. A churrascaria, a gelateria and a sushi bar are among Virginia Tech’s other campus dining options.”

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