Redefining College Dining

Hampshire College’s “Healthy Food Transition” includes serving healthy, locally produced food on campus, teaching students, communicating values and experimenting with new models of sustainable food production and delivery.

| June 19, 2013

Vegetable Box

The college's 800-acre campus offers ample room for growth beyond the current 15 acres of vegetables that support a thriving Community Supported Agriculture program.

Photo by Fotolia/gpointstudio

Press release from Hampshire College.

When Hampshire College students return to campus this fall, they will be welcomed back to a totally changed approach to food on campus.

Hampshire aims at nothing less than redefining what the college dining experience can be.

“We are questioning everything that is currently done and every practice that has become routine,” said President Jonathan Lash, who encouraged the College community to think big in approaching the Healthy Food Transition, as it’s known on campus. The “transition” involves changing how food on campus is produced, prepared, served, and consumed.

That means making “a strong commitment to offer the highest-quality, sustainably produced food of any North American campus,” asserts Howard Wein, a Hampshire graduate working in an advisory capacity on the transition. He owns the hospitality advisory and venture firm Howard Wein Hospitality.

Hampshire’s history and resources make possible such a bold assertion. The founding mission included experimenting with innovative teaching and learning models that other educational institutions might adopt. A pioneer in integrating agriculture into a liberal arts program, the Hampshire College Farm Center began in the 1970s as a learning laboratory created by professors.

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