Marshall to celebrate Food Day with the 100-Mile Meal Oct.23


FoodDay_10-23-14Last year, over 300 universities across the U.S. organized events to celebrate Food Day and this year, Marshall University is joining the movement. Food Day, a nationwide celebration of healthy and affordable foods, advocates for better food policies on a local, state and federal level.

Christina Gayheart, president of Marshall’s Student Association of Nutrition and Dietetics, said the organization has partnered with Marshall’s Dining Services and Sustainability Department to host a “100-Mile Meal” Oct. 23 in Towers Marketplace from 4 to 7 p.m..

“Food for this dinner will be sourced within 100 miles of Marshall University, helping to support our area farmers and to create a more stable, sustainable economy,” Gayheart said. “This is an opportunity to educate the public about locally produced, healthy foods and push for a change in the American food system.”

The meal will be free for students who have a meal plan and cost $10.49 for the rest of the Marshall community.

“This will be a meal prepared using local resources including chicken, dumplings and smoked ham from Kentucky Proud in Walton, Kentucky; mashed potatoes from Mrs. Dennis’s Farms in Wauseon, Ohio; mixed fall vegetables from Holthouse Farms in Willard, Ohio; brown-and-serve rolls from Heiner’s Bakery in Huntington; and ice cream topped with baked West Virginia-grown apple slices from Broughton’s Milk and Ice Cream,” Gayheart said.

Lauren Kemp, Local Food Business Programs Director at Unlimited Future Inc. and a sponsor for Marshall’s 100-Mile Meal, said she oversees the 30-Mile Meal Huntington program, which is a regional flavor and food development initiative working in the tri-state area. Kemp said the 100-Mile Meal will begin to show students the wealth of food that can be grown in this region.

“It is so great to see Marshall’s student leaders asking for local foods in the university dining halls,” Kemp said.  “Student leadership from the Student Association of Nutrition and Dietetics shows that students are starting to care about where their food comes from and this could lead to great opportunities to connect the campus with our community.”