Utah State University

• Type: Land Grant, 4 yr, 15,000-25,000, Urban
• Region: Northwest
• City: logan
• State: UT
• involvement in the Real Food Challenge?
  Level 3: Taking the Challenge
• Provider: self operated
• On campus concessions: Taco Bell Teriyaki Hogi Yogi Hazels Sunset Grill Pasta LaBella
• Dining Services Director/Executive Chef: Caroline Shugart: Wellness Coordinator - Alan Andersen: Dining Services Director
• Farm operated by students? yes
• Needs and challenges: Changing food choices from fast food to healthy whole grains, more local fruits and veggies. Additional vending options for healthier choices. Marketing efforts of Coke are powerful. Challenge of drinking more local water.
• Successes and achievements: New Be Well options in food eateries. We now give a financial incentive to choose the Be Well options - 10% off and buy 10 get 1 free program implemented last year. Started promoting Be Well holiday challenge: get rewarded for eating your fruits and veggies, drinking local water in a reusable container, and exercising over the holidays. Healthy bodies are tied to community and global sustainability efforts. New this year: the student organic farm. First year of harvest was fabulous. Sold produce on the Student Quad - very visible, beautiful produce -by the fountain. Student volunteers.
• Food activities: student farm/garden, student organizations
• Relevant academic programs: Extracurricular Activities
• comments: students can get credit for organic farm participation.