The Housing & Dining Sustainability Advocates are hosting the Plant Forward Recipe Challenge. Each week our chefs are challenged to create a dish that is delicious, nutritious, and sustainable.
Join us at one of our dining commons and help us rate our chef’s dishes!
- 10/7 – Café 3 – Dinner: Fair Trade — Chef Valerie to compete with Coke Farms tomatoes & Fair Trade quinoa, with support from the Student Environmental Resource Center & the Coalition of Immokalee Workers
- 10/14 – Crossroads – Lunch: Sustainable Seafood — Chef Peter to compete with Real Good Fish rockfish + squid and Coke Farms winter squash
- 10/20 – Foothill – Lunch: Organic — Chefs David and Andrew to compete with Hodo Soy organic tofu and organic Coke Farms kale
- 11/4 – Clark Kerr – Dinner: Local — Chef Mary to compete with Rancho Gordo beans and local Coke Farms greens