St. John’s Students Connect the Dots of
Environmental Sustainability, Wellness and Supporting the Local
Economy
July 01, 2009
It’s summer and one of St. John’s University’s sustainability
initiatives include serving wonderful, fresh Long Island produce in
all of its dining areas.
Thanks to partnerships with produce distributor, J. Kings, and Long
Island farmers, Chartwells, St. John’s partner in providing dining
services on its three New York City campuses, is able to acquire
fresh, locally grown fruits and vegetables to serve to the
University community.
In late June, students working as Sustainability Coordinators
received a “cook’s tour” and a first-hand look at two Long
Island farms that provide fresh produce for St. John’s kitchens.
They were accompanied by Thomas Goldsmith, St. John’s Director of
Environmental & Energy Conservation, and Chartwells chefs and
managers. Also in the group was Chartwells Nutritionist Mary Ellen
Bingham, who is assigned full-time to St. John’s and provides
nutritional advice/counseling to members of the University
community at various campus locations.
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