Organic dinner turned forum

ELIZABETH ARCHIBALD/YH The organic dinner organized by Food from the Earth was held on Thurs., Apr. 19, in TD.

Over quinoa salad, dhal, rice, and organic ice cream, students met Thurs., Apr. 19, in Timothy Dwight for a special dinner in an effort to make organic foods more available in Yale's dining halls. Organized by Food From the Earth, a student organization dedicated to raising awareness of food production issues, the event was the culmination of Organic Week and featured a round-table discussion with students.

"This is really a celebration of everything that we've accomplished and also to help generate ideas for the future," said Rebecca Falik, SM '04, who coordinated the event along with Melissa Lago, JE '04, and Lucas Dreier, BK '04.

Food From the Earth was founded last year by Ariane Kirtley, TD '01, and Teresa Weathington, CC '01. The group, in consultation with Yale Dining Services (YDS), managed to introduce a regular selection of organic foods—including quinoa, soy products, brown rice, honey, raisins, and whole wheat bread—to Commons this semester. A line of organic products has also been added at Durfee's.

"They've been a great group to work with," director of YDS David Davidson said. Lago said that Dining Services had been encouraging and constructive in making the idea a reality.

However, the project has not been without its difficulties. The increased cost of organic food as well as distribution problems have made it difficult to spread the concept to all the dining halls, though Davidson said that was the ultimate goal.

"We are required to purchase at least $500 in order to get the food delivered here," he said. "It's difficult to do that when you have 14 dining halls, each with a separate order."

The call for organic food at Yale comes amid increased student criticism of cost-cutting measures by Aramark, the food services contractor, that some say have had a negative impact on food quality. Davidson, who is employed by Aramark, countered that the organic effort is part of an overall drive for improvement.

"We have a lot of challenges," he said, "but Aramark has been supportive of this program and, as far as I know, we are one of the first schools to do this."

A round-table discussion after the dinner was designed to let students air their thoughts and ideas regarding organic foods. Students talked with representatives from Dining Services administrators about how to spread the program to other dining halls.

"It was great to see how others are interested in organics and are treating the environment and their bodies better," Madeleine Meek, SM '04, said. "And, it was great to have a fresh, wholesome meal for once."

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