Campus News

Maine Menu: Second Annual Locavore Dinner

Story posted April 23, 2010

Gulf of Maine fish chowder, kielbasa braised in Maine beer, Maine apple crisp — just some of the dishes served during the second annual Locavore Dinner, held as part of the ongoing Climate Days and in conjunction with Earth Day, April 22, 2010.

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The second annual Locavore Dinner included Maine shrimp cakes, Maine Honey-glazed carrots and Maine vegetable soup.

Those attending the dinner were asked to bring a contribution of canned food or cash for the Mid Coast Hunger Prevention Program (MCHPP) that will be used as part of "A Ton of Food," a human food chain that will transport donations to MCHPP May 4. More about A Ton of Food here.

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Maina Handmaker '11, one of the organizers of A Ton of Food, talks about the food drive and the human food chain envisioned to deliver it, while images from the B-mail project are projected on the screen overhead. Handmaker is also a member of the President's Climate Commitment Advisory Committee.

Volunteer student hosts worked the room, joining diners at their tables to facilitate discussions about local food and Bowdoin's climate commitment.

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Locavore diners watch videos submitted for the "How Are You Committed?" contest.

Postcards from the B-mail project asking "Does the Environment Matter?" were displayed.

Their images were also projected on a giant screen during dinner.

Three videos submitted for the "How Are You
Committed?" contest were given multiple showings during the evening.

This year's Locavore Dinner, which was expanded to include the Moulton Union dining hall this year, was hosted by Bowdoin Dining Service and Bowdoin's Climate Commitment Advisory Committee.

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Students sign a pledge to behave sustainably — to reduce, reuse and recyle — during Ivies weekend.

Dining Service says 1,050 people were served at Thorne during the special Locavore Dinner; the usual range is 780-850 guests.

Bowdoin presently sources approximately 24 percent of its food purchases from local vendors.

Sourcing locally reduces the miles that food travels to get to the plate here in Brunswick and therefore reduces the emission of carbon dioxide by the burning of fossil fuels.

Read more about Dining Service's local purchasing partners.

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Brooks Winner '11, a member of the President's Climate Commitment Advisory Committee, talks about the panel discussion held with local farmers, while Sustainable Bowdoin Director Keisha Payson and Security Director and Locavore Dinner emcee Randy Nichols look on.

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