A group of students, faculty and staff is forming to create a working group focused on issues related to Sutainable Food Systems and the St. Lawrence University Dining Services. If you are interested in being a part of this conversation please contact: Cindy Atkins, Louise Gava or Eric Williams-Bergen.

The working group will focus on some of the opportunities outlined in the Food Systems section of the SLU Environmental Action Plan:

"Nothing beats locally grown food for freshness and flavor. And buying local food is a great way to strengthen the local economy by supporting our farming neighbors.

• We should strengthen our partnership with local farmers by purchasing 20% of our food from farmers in the St. Lawrence River Valley and surrounding region by 2010.
• To celebrate this commitment, dishes that feature local foods should be labeled as such so that people can choose to "eat local."
• Remember, the goal is not to ban long-distance food. The goal is to restore a balance of local and long-distance food for the health of our community, our farms, our land, and ourselves.
• By 2008, we should develop a composting protocol and facility so that food "waste" can be turned into an asset."