Tag: campus dining

Johns Hopkins Commits to Sustainable, Local Food

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Hopkins senior Raychel Santo helped convince the school to commit to healthy, sustainably-sourced food. Photo via Cookies & Kimchi
Hopkins senior Raychel Santo helped convince the school to commit to healthy, sustainably-sourced food. Photo via Cookies & Kimchi

In the Johns Hopkins dining halls, the milk comes from a Pennsylvania dairy, the pickles and hot sauce come from Spike Gjerde, and all the bread is made by Stone Mill Bakery. And it doesn’t stop there: the university just announced that at least 35 percent of its food purchases will be local, sustainable, humane, and fair trade by the end of the decade.

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