Campus News

Dining Service Feeds the Farmers

Story posted March 12, 2008

Award-winning Dining Service is breaking bread with the local farmers who help put food on the table for the Bowdoin community.


In an effort to enhance and strengthen working relationships with its local partners, representatives from Bowdoin Dining have held a series of luncheons with farmers and their families.

They discuss the farmers' organic offerings, what has worked well and what might be grown in the future.

"Getting together at Bowdoin is also an opportunity for the farmers to see the dining halls, the way their food is served and marketed, and meet the students," says Michele Gaillard, assistant director of operations.

"We're interested in their suggestions on how to grow the program."

The next Feed the Farmers lunch meeting is scheduled for Friday, March 28, 2008.

Commitment to Buying Local

Twenty percent of Bowdoin Dining's food purchases are local, that is, from the state of Maine.

Fifty local partners include Maxwell's Farm in Cape Elizabeth, Wolfe Neck Farm in Freeport and Borealis Breads in Wells.

See a list of Bowdoin's Maine Farm Partners here.

Organic Garden

David Crooker Garden200.jpg
Head Chef David Crooker in the Organic Garden

Bowdoin College Dining Service is proud of its expanding Organic Garden Program. No chemical pesticides are applied and only rarely is mechanized equipment employed.

Bowdoin's garden manager oversees the plot, and students, dining staff employees and volunteers tend it.

Bowdoin plans vegetable crops that thrive in northern coastal soils as well as flowers and high bush blueberries.

Sustainable Dining

In the fall of 2007, the Union of Concerned Scientists (UCS) unveiled the second installment of Green Cuisine, a recurring Web feature that highlights chefs and farmers around the country who are teaming up to produce food thtat is good for the people and the planet.

Bowdoin Dining Service Head Chefs David Crooker and Daran Poulin spoke with UCS about why they support local farmers.

"It's important to know where our food is coming from, and that it's healthy," says Crooker.

Read more about Sustainable Dining here.

Award-Winning Food, Service


Bowdoin's Dining Service has earned high praise for years. It won Restaurants and Institutions magazine's coveted 2007 Ivy Award for excellence and high achievement in food and service standards and has been recognized by various publications for its outstanding food and excellent service.

« Back | Campus News | Academic Spotlight | | Subscribe to Bowdoin News by Email