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University celebrates Food Day with the 100-Mile Meal; Community event calls attention to food access issues in Huntington and celebrates national movement on Oct. 22


Last year, over 300 universities across the U.S. organized events to celebrate Food Day and for the second year, Marshall University will join the movement. Food Day, a nationwide celebration of healthy and affordable foods, advocates for better food policies on a local, state and federal level.

Casey Underwood, president of Marshall’s Student Association of Nutrition and Dietetics, said the organization has partnered with Marshall’s Dining Services and the Sustainability Department to host a 100-Mile Meal Oct. 22 in Towers Marketplace.

“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,” Underwood said. “This is an opportunity to educate the public about locally grown, healthy foods and push for a change in the American food system.”
Underwood said the meal would be free for all students who have a meal plan and cost $10.70 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 from Broughton’s Milk and Ice Cream, topped with baked West Virginia-grown apple slices,” Underwood said.

Eve Marcum-Atkinson, community outreach assistant for the Marshall Sustainability Department, which is a sponsor for Marshall’s 100-Mile Meal, said the event will highlight the importance of practicing sustainable lifestyle choices such as buying local and eating fresh food. She said she believes the 100-Mile Meal will begin to show students the wealth of food that can be grown in this region.

“Everything we do has a direct impact on our community and our economy. Part of being a sustainable community involves buying local, growing your own food and eating fresh, nutrient-rich meals that improve our overall health and wellness,” Marcum-Atkinson said.  “It is so great to see Marshall’s student leaders asking for local foods in the university dining halls. We want to inspire others to care about where their food comes from – this could lead to great opportunities to connect the campus with our community.”

The 100-Mile Meal will be from 4 to 7 p.m., Thursday, Oct. 22, in Towers Marketplace on Marshall’s Huntington campus. Special events will be hosted by the Wild Ramp, 30-Mile Meal, Marshall’s Sustainability Department and the Student Association of Nutrition and Dietetics, including a photo booth, information tables, video games and prizes. For more information about the 100-Mile Meal, contact Underwood at or visit online.

Local media are welcome to attend this event.

Contact: Megan Archer, Alumni and Outreach Coordinator, College of Health Professions, 304-488-8863,

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