MIT Dining wins the New England Food Vision Prize

MIT Dining, in collaboration utilizing the MIT workplace of Sustainability, has been selected among six recipients of 2019 Henry P. Kendall Foundation brand new The united kingdomt Food Vision reward. Launched because of the Henry P. Kendall Foundation in 2018, the newest The united kingdomt Food Vision reward system gives out as much as six prizes all the way to $250,000 each to greatly help brand new The united kingdomt university and college food-service administrators explore strong and revolutionary ideas that fortify the region’s meals system.

MIT’s concept — entitled “Food from Here” — integrates sources from area universities, local food-processing collaboratives, and regional facilities to sustainably raise the quantity of local food served on campus. The recommended system meets the quantifiable, sustainable, and replicable targets of Food Vision reward while dealing with current tips through the MIT Food and Sustainability Working Group. Those guidelines ask MIT to ensure pupils gain access to “affordable, lasting, and culturally meaningful meals” and “empower customers to help make informed choices,” all influenced because of the Institute’s innovative nature.

“i’m happy and worked up about this prize,” states Suzy Nelson, vice-president and dean for pupil life. “We need ensure pupils get access to tasty and nutritious meals — and achieving it come from regional growers and co-ops is a great solution to subscribe to the Massachusetts economy, to support farms and farmers, and strengthen our food chain.”        

“MIT Dining’s suggestion aims to sustainably boost the level of neighborhood and local meals served and sold on campuses,” says Mark Hayes, manager of MIT Dining. In this proposal, MIT partnered with Lesley University and Emmanuel university to share with you meals resources and solutions. “Lesley and Emmanuel tend to be both close to MIT geographically, and we also share exactly the same food-service specialist — Bon Appetit Management business (BAMCo) — making all of them an all-natural choice for partnership,” Hayes states.

“Developing a visionary approach for new university meals systems is just a huge task, so the idea is the fact that if an individual university can work out how to do this, which can be done in other places,” says Susy Jones, durability project manager at MIT. “By using these lovers from outset, we are able to determine making something such as this work with a means this is certainly replicable.” 

Performing collectively, MIT, Lesley, Emmanuel, and their food-processing and gleaning lovers will identify a core collection of in your area grown surplus crops — like oranges, eggplant, and squash — which you can use across campuses, allowing the schools’ cooks to forecast need and agree to regular purchases.

Boston region Gleaners helps supply the surplus produce from area facilities. Commonwealth Kitchen and Western Massachusetts food-processing Center will process the produce into services and products such as for example diced onions or broken tomatoes which you can use all year in meals, offered in campus cafés, making obtainable in grocery and convenience shops.

The Food Vision reward supports this effort by permitting organizations to devote staff to handling the time and effort and rolling it in a way that engages university communities.

“This award acknowledges the revolutionary ways MIT is attempting to solve for sustainability across meals systems,” claims Director of Sustainability Julie Newman. “Building creative partnerships across campus and communities helps us deal with these big difficulties, which prize supports our work in performing that.”

MIT dinner is continually trying to add value and choice to consuming choices at MIT. Send recommendations, opinions, or other any meals for idea to foodstuff@mit.edu.