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 SRU Plans 'Good Food Lunch' Featuring Organically Grown Ingredients 

 

SPOTLIGHT

 Sept. 13, 2004

Contact: Gordon Ovenshine 724-738-4854; gordon.ovenshine@sru.edu

 

STUDENTS, PUBLIC INVITED TO ‘GOOD FOOD LUNCH’ SEPT. 23 AT SRU;

MENU FEATURES ORGANICALLY GROWN INGREDIENTS

SLIPPERY ROCK, Pa. -- Local agriculture, organically grown ingredients and sustainable food production will be the focus of the Good Food Lunch at Slippery Rock University on Sept 23. 

 This lunch will take place from 11:30 a.m. to 1 p.m. in Boozel Dining Hall.  All university affiliates, students and community members are invited.

           Entrees will include vegetarian, vegan, and meat options. Cost is $4 for students, $6 for others.  Tickets may be bought at the door.

                   Sustainable systems graduate students Erika Ninos and Robert Burns organized the lunch.  Both have been working with local farmers and food distributors to feature ingredients that have been produced on nearby farms or are available through local food cooperatives. 

Recipes and information on sustainable agriculture are to be compiled in the Fall 2004 Good Food Cookbook, which will be available during the event. Dishes on the menu include marinated eggplant with mozzarella, and honey-baked chicken

        In addition to the cuisine, the event will be an educational forum on food issues. Ninos and Burns emphasize that one of the main goals of the lunch is to demonstrate the importance of knowing where your food comes from and how it was produced.

 "We believe that increasing the public's knowledge about the origins of their food will lead to better decisions regarding nutritious menu items that are supportive of local economies and environments," Ninos said.

 "Providing information about different diets, such as what it means to eat organically and to be vegetarian or vegan, is also a major goal of the lunch," Burns said.

Sponsors for the event include the Robert A. Macoskey Center for SustainableSystems Education and Research, AVI food service and the College of Health,Environment and Science.

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