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New college dines responsibly
Traditional cafeterias are designed to be about choice. But what’s the difference between institutional chicken fingers and institutional mac and cheese? Not much, according to the folks at Antioch College, who are out to create a campus dining model that exchanges the anonymous din of feeding from the trough for a more intimate and participatory, socially and environmentally responsible way of eating.
The college’s innovative approach to food was born partly of the need to recognize the ecological demands of food service and also to honor the experience of eating in community. According to Louise Smith, dean of community life at the college, “It’s how we live in community together — we break bread together, meditate together, cook together, in addition to doing governance together…it’s part of the larger coversation of what’s our responsibility to the planet? To the local community? To our bodies?”
The unusually small size of the current college community provided the other justification for a decentralized dining system. With 35 students living on campus and about that many faculty and staff there during the week days, economies of scale would have been difficult to realize in the kind of cafeteria setting the college formerly operated in the Union building, Smith said.
