The University of Colorado’s dining services landing on a national list of the most sustainable, well-sourced eateries is validation to Paul Houle that campus dining is not what it used to be.
“Students’ palates are changing,” said Houle, director of Campus Dining Services at CU. “Buying local is important, but it’s more than that.”
The Good Food 100 list compiles self-reported but independently-verified purchasing data of restaurants across the country to see where these establishments’ food is coming from. In a foodie haven like Boulder, it makes sense 13 establishments across the county are represented on the list. But even more impressive: only two universities in the U.S. made the cut.
Massachusetts’ Smith College, a private liberal arts college, was also recognized.
Houle is pleased scanning the Good Food lineup and seeing notable restaurants — Frasca, The Kitchen, Salt, Snooze — next to his campus dining service.
“We’re in great company,” he said. “We look at the restaurants that are on there, and it speaks to the fact that college dining is being regarded as good dining — food people want. We just serve maybe a little more people.”
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