Monday, October 17, 2016

WasteLESS Week Fall 2016

October 17th – October 21st
Inform. Engage. Commit. Join IC Dining Services in our effort to waste less! WasteLESS Week is designed to educate and empower the IC community to save food, water, energy, and the Earth’s natural resources. This year’s WasteLESS Week will be filled with lots of exciting events, prizes and giveaways, so don’t miss out!
Monday, October 17th, 2016

Meatless Monday
Terrace Dining Hall, 5:00-7:00 PM
Learn about WasteLESS Week and IC Dining Service's commitment to sustainability initiatives.
EcoReps are here to inform diners about the environmental impacts of red meat and to educate people on alternative resources of protein.

Tuesday, October 18th, 2016

“Weigh the Waste”
Terrace Dining Hall, 5:00-7:00 PM
Show us your clean plates, and discover how to reduce waste.

Wednesday, October 19th, 2016
Students for Sustainability
Terrace Dining Hall, 5:00-7:00 PM
Participate in EcoRep’s photo campaign and learn about SWIFT’s food salvage program.

Thursday, October 20th, 2016
“Campus Crunch”
Terrace Dining Hall, 12:00-1:00 PM
Show us your locavore spirit by participating in apple crunching with Sodexo at noon.

"Lovin' Local!"
IC Square, 1:00-3:00 PM
Discover local items at the food court.

Friday, October 21st, 2016
"Taste It, Don’t Waste It”
Terrace Dining Hall, 5:00-7:00 PM
Take a small sample, and you might find a new favorite. SGA food committee is helping facilitate the event.

Monday, September 19, 2016

Why is LOCAL important?

Local food has followed organic products into the mainstream.
According to the USDA, local food sales in America have nearly doubled in recent years, jumping from $5 billion in 2008 to $11.7 billion in 2014. Indeed, local food is a national phenomenon that exhibits enormous market potential. Based on a survey conducted by Cowen and Company, about 40% of U.S. consumers ranked “where food comes from” as either very or extremely important. In order to meet the demand, grocery stores have added a variety of local food suppliers. Community Supported Agriculture, which allows city residents direct access to fresh produce grown by regional farmers, has rapidly expanded.
So why eat local?
Local food is more nutritious. Vegetables such as broccoli, green beans, kale, and tomatoes are susceptible to nutrient loss when harvested and transported from long distance. Food that is grown locally is also given more time to ripen and is full of flavors.
Local food benefits the environment. Local food doesn’t have to travel as far, so it helps reduce greenhouse gas emissions. According to Food Policy, the miles that organic food travels often creates serious environmental damage that outweighs the benefit of buying organic.
Local food supports communities. On average, farmers only receive 20 cents of each food dollar spent due to high cost of transportation and packaging. However, famers receive the direct profits when we purchase local food. Also, building a relationship with farmers is so fun, as you get to learn all about your food!
Ithaca Dining Services provides many locally-sourced foods, within a 250-mile radius from New York State. Ithaca Dining Services has a relationship with Chobani, Ithaca Hummus, Byrne Dairy, Ithaca Bakery, Red Jacket Orchards, to name a few. Eat local, eat fresh!
- Tian

Monday, September 12, 2016

A Whole-food, Plant-based Diet

A whole-food, plant-based diet is a diet based on fruits, vegetables, and whole grains. Such diet emphasizes whole, unrefined plants, while minimizing meat, dairy products, and highly processed foods like sugar and oil.

A whole-food, plant-based diet is simply not a diet of leafy and raw vegetables. In fact, it is far tastier and more satisfying. While spinach and kale are important parts of the diet, they are poor energy sources. We would have to consume almost 16 pounds of cooked kale in order to gain 2,000 calories each day. It’s nearly impossible to live on leafy vegetables alone. Therefore, a whole-food, plant-based diet includes diverse ingredients that can be used to create common dishes such as pizza, lasagna, and burritos, but with less flour, sugar, and oil. Following are a few food examples of the diet.

Fruits: apples, bananas, grapes, oranges, strawberries, etc.
Vegetables: lettuce, broccoli, tomatoes, cucumbers, carrots, zucchinis, etc.
Tubers: potatoes, corn, green peas, spaghetti squash, etc.
Whole grains: quinoa, brown rice, oats, whole wheat pasta, etc.
Legumes: kidney beans, black beans, chickpeas, lentils, etc.

All categories are widely available at our dining halls! With the amount of healthy options, we should not build our dinner plates around meat any more. Perhaps, use unsweetened almond milk in your coffee or tea. Or add fruits to your cereal and oatmeal. Top wheat pasta with fresh grated pepper instead of parmesan cheese. Or add grilled chicken to the avocado kale Caesar wrap as gilled chicken is a great low-calorie protein source. #FoodHackICDining
- Tian