Food & Dining
The Local Food Movement at Loyola
Over the past three to four years, students have created programs and shaped food policies at Loyola, based on their concerns regarding how growing food and eating behaviors impact society, prohibit access to locally grown foods, and contribute to environmental degradation. From growing vegetables on campus to launching a farmers market, students are making positive changes.
To ensure the Loyola food movement inspires and flourishes for a long-lasting impact, get your hands dirty or have your voice heard by collaborating with others.
Below you will find several opportunities to experience the local food movement on campus and help make change.
Two campus gardens located on the Lake Shore Campus were designed and built by students. Food production takes place through the three growing seasons in Chicago with the assistance of season extension techniques. Interested in learning more? Volunteer at the gardens.
Internship opportunities become available and we encourage you to keep it on your radar!
Sustainable Agriculture Course
Held at the Loyola Retreat and Ecology Campus, the Sustainable Agriculture course explores the theory and practice of modern sustainable agriculture through the managing and expansion of the Loyola Student Farm. Students are literally involved in managing the farm and explore methods to advance sustainable farming.
The Loyola Student Farm seeks Farm Interns each summer to give students the experience of what it means to "practice sustainable agriculture" and connect with the land.
Loyola Farmers Market: Inspired, planned and implemented by students!
- Volunteer at the Market: Great way to get involved and experience the market from a different perspective
Sustainable Dining at Loyola
Loyola's dining service partner, Aramark is committed to meeting concerns voiced by students on issues related to locally grown foods, organic, vegetarian and vegan food options, and waste reduction in the dining halls.
Growers Guild: A student group that researches best container growing techniques for the most delicious vegetables and supports the Urban Agriculture Demonstration project in a variety of ways.
Eating Sustainably and Locally
Give it a try and you will find that eating sustainably, by the season and locally, can simplify daily food decisions and actions. Whether having meals in the dining hall or in your apartment, explore local and sustainable options and soon you will be a smart eater and consumer!
- Eat by the midwest growing season. This simplifies that grocery list.
- Shop at the Loyola Farmers Market or your nearest market to get the freshest produce with high nutritional value.
- Find out that produce sold at your nearest farmers market is comparable in cost to what is sold at the grocery store. And generally, local growers take a "hands-on" approach to reduce applications of synthetic chemicals.
- Purchasing produce from a farmer - the money goes directly to the farmer.
- Eat meatless meals. Start by doing it once a week and increase to several times. Saves money and natural resources.
- Purchase foods in bulk: sugar, flour, rice, lentils, oats, pasta, spices, teas and coffees when purchased from the bulk section in grocery stores significantly saves you money and packaging!
- This can be easily applied to students living on campus. Avoid the individually packaged packet of soup or oatmeal.
- All you can eat buffets? One plate at a time and start with smaller portions. You can always go back for more.