A recent survey by Students for Sustainability is giving the university some food for thought.
St. Thomas University joined campuses across the country in a survey last month for World Food Day.
One hundred STU students answered a set of questions about food issues on and off campus. When asked about local food, 90 per cent of STU students said they wanted to see more options at the cafeteria.
Students for Sustainability is a group that promotes sustainable living, whether it be riding a bike or reusing a coffee mug.
They partnered with Oxfam Canada for a new campaign called GROW, which aims to spark discussion on how we grow, eat, buy and sell food.
Kyla Tanner is a member of Students for Sustainability and is the sustainable lifestyles coordinator for the St. Thomas University students’ union.
She said she was surprised with the results of the survey.
“The feedback was that students are interested in local food, but don’t know a whole lot about it,” she said.
Aramark supplies food for the university’s cafeterias both on campus and at the Forest Hill residences.
Wyn Gruffydd is the district manager for Aramark and said about one quarter of the food offered is local.
“As long as it’s from the Maritimes, it’s local,” he said.
All milk and potato products are locally purchased, which are the cafeteria’s two top sellers. Eggs are also local and most produce is too, including broccoli, carrots and onions, depending on the season.
Katie Hill is a first-year student in Vanier Hall. She grew up in Miramichi and said it’s important to think locally when choosing your dinner.
“I think it’s really good to support local farming and food and it helps support the province.”
Hill said Aramark should let students know what local options are available on campus.
“I think that’s definitely a good start and I’m sure there’s always room to grow, but I think maybe if they make it more aware of what they’re doing, because I don’t think anyone really knows.”
In Truro, N.S., where second-year STU student Katie Cameron is from, three businesses closed last week because of big box stories coming to town.
“If you can get your food close, rather than having to have it sent, which…costs more and takes more resources and doesn’t support the local farmers…it makes people appreciate what you have close to home.”
The school has taken positive first steps toward going local, but Cameron said it would be great for the university to grow some of its own food in a garden.
Of the students surveyed, nearly 30 per cent said they relied on the STU cafeterias for every meal. When asked what factor they consider most when deciding what to eat, 27 per cent said they choose healthy choices, 21 per cent said taste and only five per cent said where and when it was produced.
