ALL THE RAGE
AT YALE CAFETERIA
When you think home-grown cooking, downtown New Haven may not come to mind. At Yale, students are doing everything they can to get in line at the organic dining hall.
Melina Shannon-DiPietro, Assistant Director YSFP, says,"If we've made a product that is as valuable to college students as underage drinking. You know they're counterfeiting IDs to get into the dining hall. We're doing okay."
What's the hot item on Yale's campus these days? Organic food.
For two years now Berkley Dining Hall has been serving all organic food and students are eating it up.
Willy Cass, Freshman, says,"There's definitely a noticeable difference and the food is a lot fresher."
Emily Shuey, Sophomore, says,"I definitely notice a difference and I think it's a lot more healthy."
Tina Jeaon, Freshman, says,"It's comforting to just know you can come here and kind of get a little of everything and know and know that it's pretty healthy overall."
Much of what students are eating comes from this field of nearly 300 organic crops right in New Haven.
Melina Shannon-DiPietro says,"The sustainable food project is about getting really good food to student's plates."
The idea came during a brainstorm about organic foods between Lucas Drier and fellow Yale classmates four years ago.
Drier says,"My parent always laugh because I always sort of told them after a few weeks at school that I had this idea of bringing in organic food at Yale. It's not going to happen."
Sure taste and quality are positives but even when it comes to the local community farmers are looking at big gains when it comes to their economics too.
Shannon-DiPietro says,"It's that connection of supporting local economy both farmers and other small producers."
The ultimate goal is to have organic food available in all Yale dining halls.
A win-win relationship for farmers and students alike.
Written by: Gil Simmons, New Haven-WTNH News Channel 8
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