Fresh, healthful and sustainable: Berea’s local foods

“I’ve been to a lot of schools and seen a lot of programs and what we’re doing here is really quite unique,” says Cait McClanahan, sustainability coordinator for Berea College’s dining services. She is speaking of the college’s ability to fulfill food needs through the college farm—including returning kitchen waste back to the soil through the large-scale composting system. Yet it’s important to remember that this symbiotic relationship has only been re-established recently as a part of Berea College’s and several concerned students and staff members’ goals to drastically reduce the school’s carbon footprint. Continue reading Fresh, healthful and sustainable: Berea’s local foods