Butler University and its food service partner, Bon Appétit Management Co., are launching the Food Enterprises Achieving Sustainability Together Fund. Butler says the fund is part of its commitment to strengthening the local food system.
Butler says students, campus groups, departments and food suppliers can submit applications for sustainable food projects that will benefit the campus community.
“The FEAST Fund exemplifies Butler’s commitment to sustainability and student innovation,” said Dr. Frank Ross, vice president for student affairs at Butler. “Students will be empowered to take action and build an eco-friendlier campus that contributes to our collective health and well-being. As many face food insecurity amid the COVID-19 pandemic, we have a commitment to practice sustainable consumption and tackle food waste.”
The university says the committee has launched its first project: “an egg centrifuge” that cracks eggs at very high speed. The machine will allow Butler Dining to use more locally-sourced eggs without the burden of cracking them by hand.
Butler Dining says it already buys some eggs, as well as produce, meat, and cheese, among others, from local farms, ranches, and food artisans. However, the university was previously buying liquid eggs from a national Certified Humane supplier, because of the difficulty of using whole eggs in a large-scale food service operation.
“Supporting our local Farm to Fork partners and fighting food waste are key parts of the Bon Appétit culture,” said Bon Appétit Regional Vice President Randy DeMers. “I’m looking forward to seeing what other innovative ideas from the Butler community we can support from the FEAST Fund.”
The centrifuge was proposed by Bon Appétit chef Chad Melinger and researched with Local Farms Harvest, a farming co-op where Spring Valley is a member.
You can find more information and application guidelines by clicking here.