Asumag 2568 Shutterstock71593105 Fruits And Vegetables

Johns Hopkins makes commitment to locally grown food

Nov. 27, 2013
University's goal is to have 35 percent of food ingredients served in dining halls to come from local, sustainably grown sources.

The Johns Hopkins University in Baltimore is changing its food operations to increase the amount of local, sustainably grown food it serves in its dining halls. The Baltimore Sun says the college plans to increase its use of locally grown food to 35 percent of all ingredients by 2020. Hopkins is one of 19 higher-education institutions to join the Real Food Challenge, a campaign to encourage institutions to buy at least 20 percent of their food from small nearby farmers and butchers by 2020.

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