A Delicate Balance Project

Mary Perotti

Center of the Plate

Initiative

“The Center of the Plate Initiative is an effort to increase the amount of local food in the dining hall by simplifying options and focusing on high quality, healthy foods. Through the initiative we hope to more closely align Chartwells Dining Services at Green Mountain College to the College's environmental liberal arts mission.”

– Garland Mason

Project Goals

• Have more student involvement with their food source – Knowing where your food comes from is important – Creates more value and appreciation

• Form a new club on campus• Community Processing Days• Help with Chartwells local food

movement in October

Personal Goals• Learn to write a constitution,

form a club and lead a group of people in doing something enjoyable

• Learn new food processing skills/interactive learning

• Become commercial kitchen certified

• Learn more about the local food system, why local food is beneficial, sustainable (Research Paper Topic)

• Be able to articulate what I learn from experiences with local farms and in my research to create a captivating thesis

My SkillsGood Cook

Food Preservation Skills

Passion for Food

Leadership Abilities

Organization

Players• Co Presidents – Michael Sharry & I• Adviser – Garland Mason• Chartwells Food Service• Local Farms/Cerridwen Farm• Volunteers/Students

September 11th – Club Formation – Accepted into Club Assembly

September 12th –September 15th – Basil Processing – Dried Basil

September 19th – September 21st – Tomato (500#), Cauliflower (200#) and Broccoli

(300#) Processing for Gildrien Farm

October – Whole Month – No set dates – There will be weekly announcements

TimelineBudget Info

Chartwells is giving Garland

around $850 for produce

purchasing

Club Budget is $50

Questions/Suggestions