This article is part of gb&d‘s Green Typologies series, Farm to Class.
Savannah, Georgia — The phrase ‘institutional dining’ doesn’t quite have the romantic ring of ‘farm-to-fork,’ but activities at the Savannah College of Art & Design (SCAD) in Savannah, Georgia, are changing what it means to feed a population on an institutional level. In September 2012, SCAD hired Bon Appétit Management Company, a Menlo Park, California-based dining services group, to tender sustainable dining services at all of the college’s dining facilities.
These aren’t your ordinary cafeterias. In addition to SCAD’s two on-campus dining halls, the institution brought two fully-restored retro railcar diners—The Streamliner and Bobbie’s—to campus for student dining options, a prime example of urban reclamation and a way that institutions can engage their communities (the diners are also open to the public).
Institutional dining companies often favor quantity over quality. Bon Appétit uses a more sensible approach, favoring ingredients sourced within 150 miles of its restaurants, produce used within 48 hours of harvest for meals, and options for eaters of all types. At SCAD, this commitment has given local food producers new markets and offers healthier options for students and locals.
This article is part of gb&d‘s Green Typologies series, which in each issue explores a single type of building. For more of our most recent collection, Farm to Class, choose from the list below: