A kale salad was among the tasty and fresh salads prepared with greens from the OHIO Student Farm.
One week before Thanksgiving Day, the Ohio University Ecohouse hosted the fourth annual sustainable Thanksgiving Dinner as the final event of the Sustainable Food Series.
This year, all the dishes were prepared by Restaurant, Hotel and Tourism students from Human & Consumer Sciences.
With the focus being on sustainability, ingredients for the meal are sourced as locally as possible.
Fortunately, for the second year in a row, the OHIO Student Farm provided produce for the dinner; garlic, greens, and potatoes from the farm appeared in several dishes. The produce from the OHIO Student Farm is not only grown with sustainable practices, but it also traveled only two miles in distance from farm to table.
Each table at the Ecohouse Thanksgiving had a basket of bread, decorative pine cones, and a conversation topic card with a question pertaining to food and sustainability. This card reads, “What are the main inhibitors to the expansion of sustainable food systems in our region? What does a sustainable food system look like to you?”
Whether participating in the growing, cooking, or eating of the OHIO Student Farm produce, students were able to learn about sustainable agriculture through a tangible experience.
Discussions of the night were focused on how students can improve the food system and day-to-day food decisions to eat in a more environmentally mindful manner. Attendees enjoyed conversations and delicious food, and left with recipe cards from the night to share with their friends and family.
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