Head chef Miguel Morales with
Maddie Kennedy of TUFit.
Photo by Hayley Sayrs
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Personnel of the Aramark dining services sat alongside three student executives from the TUFit Health Club at Monday’s SGA meeting, discussing better ways to provide quality food services to Trinity students.
TUFit was particularly interested in coloring the plates of Trinity students with wholesome, locally grown foods.
“Our current goal is that by 2020, 20% of all campus food will be locally sourced,” said TUFit’s President, senior biology major, Hayley Sayrs. As the manager of the newly launched Trinity Market, Sayrs is especially passionate about bringing more locally grown food to Trinity’s dining hall.
“Students have every right to know what they are putting in their bodies,” said Sayrs at Monday’s meeting. More importantly, “they should also know how far this food traveled to land upon their plate.”