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DULUTH - Big changes have come to the University of Minnesota, Duluth (UMD) when it comes to on-campus food options.
"Recently we've started utilizing fresh fish out of Lake Superior, coming out of Bayfield, Wis. and Superior, Wisc. itself," said UMD'S Executive Chef Tom Linderholm. "Currently we're working with Bay Produce over in Superior in regards to setting us up with some of their tomatoes."
Over the past year UMD's Dining Services started serving more local food. 27-thousand pounds of it coming from a farm that the university owns.
But while these changes to the campus food are positive steps, students like Caitlin Neilson would like to see a more comprehensive plan.
"Well, my mission and initiative is before I graduate to see the UMD Administration to put their time, their effort and thier money where their mouth is, step up to the plate, and sign something and committ," Nielson said.
According to Dining Services, this is something the school is working on.
"We work with students for the benefit of students, and that's out bottom line," Dining Services Director Lino Cardoso said. "Clearly cost is always a concer. We always try to strike a good balance between cost and quality of product."
Neilson said cost is a concern, but it should be the cost of the students.
"We've got a lot of opportunity to address the fact that students don't have a lot of money, and don't have a lot of time, and come up with creative solutions to those problems," Nielson said. "I know that UMD Dining Services can take on this challange and get it done."