Retail Dining Increases Menu of Locally Sourced Items

March 20, 2013

Since coming to campus in 2009, Bon Appétit has built strong relationships with local farmers to increase the amount of produce, meat and dairy that comes from farms within 150 miles of Penn's campus. The program, known as Farm to Fork, is just one of the ways that the Penn's food service company supports the University's Climate Action Plan goals.

This academic year, Bon Appétit took its local engagement to a new level by expanding the programs to include items such as coffee, cupcakes and gelato. Since Bon Appétit already was engaged in local food sourcing through our purchases from farms," said Bon Appétit's Director of Retail Dining Sky Strouth, who has spearheaded this effort, "it just made sense that we introduce popular local brands in our retail operations.

This initiative began at Mark's Café in Van Pelt Library last November with the introduction of Rival Brother's Coffee, a local coffee roasting enterprise.  Since then, it has grown to include products from Talula's Garden, in Kennett Square, PA, cupcakes from Brown Betty Dessert Boutique, gelato from Capogiro (pictured), and granola from Metropolitan Bakery. These items are sold in Houston Market and at the Gourmet Grocer in the mezzanine level of 1920 Commons. Little Baby's Ice Cream, which offers unique flavors, such as Earl Gray Tea Sriracha and Peanut Butter Maple Tarragon, is also available at the Gourmet Grocer.


Student Sustainability Association at Penn (SSAP) is the umbrella organization for environmental sustainability student groups, uniting 20+ student organizations.

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