The Johns Hopkins University has swapped traditional dining hall fare this year with new offerings: 25 varieties of apples from a farm in Pennsylvania, greens grown less than three miles away in Baltimore and gourmet beef from a cattle breeder in Monkton.
In six years, the college plans to increase its servings of local, sustainably grown food to 35 percent of all ingredients, becoming one of a handful of universities nationwide to make such a commitment about its cuisine.
The move comes at a time of growing interest in where food comes from and how it is grown. More than a dozen small urban farms are scattered throughout Baltimore, including one started by Hopkins students on its nearby Eastern campus on 33rd Street.
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