Farm-to-Table on Campus

January 17, 2017

Farm-to-Table on Campus

Across the country, the phrase “farm-to-table” is commonplace in school dining facilities— from farmers’ names and biographies on menu boards in college campus dining halls to in-season produce offerings at an elementary school cafeteria.

The restaurant industry — especially on the independent level — has been using this term for years, so it’s not surprising that it’s migrated to the non-commercial side. The current generation of students, particularly those in the Millennial demographic, has grown up with the “farm-to-table” concept, which reflects the value they place on local sourcing, healthy options and environmental considerations.

School foodservice management that embraces this concept may see an uptick in diner frequency and student satisfaction, but there are challenges that accompany a farm-to-table approach to purchasing food.

One challenge is that because the fruits and vegetables are coming from smaller farms, there is less known about the handling of the products and there could be a greater risk for contamination. Once on-site, produce needs to be commercially cleaned to gently remove pesticides and bacteria from produce.

This level of cleaning can be a labor-intensive process, but facility managers can be aided by employing the Produce Soak wash system. Produce Soak thoroughly washes and sanitizes fruits and vegetables, removing soil from hard-to-reach places, removing harmful contaminates and delivering greater food safety while increasing shelf life.

Through the use of Produce Soak, managers can ensure that the quality of the product is maintained, while freeing up employees for other tasks.

Learn more about the applications for Produce Soak and related products from Unified Brands.

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