Spring 2013 Local Lunches
This spring, the Top Chef section of the Marketplace Café will be serving Local Lunch Monday–Thursday from 11 a.m. to 2 p.m. The menu options will change every two days.
For the week of Feb. 4: Monday and Tuesday, the Local Lunch is baked spanakopita of spinach, eggs and ricotta cheese with a grilled romaine wedge salad. Wednesday and Thursday’s menu includes an Italian meatball sub on a Tin Roof Bakery roll with homemade giardiniera vegetables.
Associated Students (AS) Dining Services has recently launched the Chico Dog, which is made up of 100 percent beef from our very own University Farm and will be available throughout the entire spring 2013 semester at the Marketplace Café.
The Local Lunch initiative is one of many sustainable programs of the AS, which has adopted sustainability as one of its strategic priorities. The AS is currently involved in numerous sustainable projects, including a zero waste goal by 2015, reusable-cup discounts, water refill stations, the electrical retrofitting for greener buildings and more.
For more information, contact AS Sustainability at 530-898-6677.