Re: “Eating on campus at the University of Winnipeg”

In response to Eating on campus at the University of Winnipeg, published October, 14, 2009.

The article, “Eating on campus at the University of Winnipeg” from the Oct. 15 issue of The Uniter (page 15) proved that the author or self-appointed cafeteria food critic wouldn’t know good food if it ended up on his plate.

I too sampled some of what Diversity Food Services had to offer last week.  I dined on three soft corn tortillas, with smoky pulled pork, fresh tomato, cilantro, house-made hot sauce, cheddar cheese and crisp lettuce, and found it to be fresh, tasty, affordable and healthy; all of which are difficult to achieve when cooking for masses of people throughout the day.

The author also thumbed his nose at Diversity Food Services as another of the U of W’s “green causes.” Little to no research into the realities of institutional procurement of local, organic and fair trade foods was evident in the author’s criticism of Diversity Food Service. While Chartwells would have had one or two food conglomerates that it would buy from, Diversity will be procuring their local food from dozens of local producers and processors, sourcing certain products at certain times of year as they come into season.

Only a small handful of restaurants and cafes in Winnipeg have undertaken this immense task, as our food system is severely lacking producer/chef networks. Undertaking local procurement as well as providing fair trade and organic options when available for two cafeterias and a cafe which serve a student body of over 9,000 is gutsy and shows commitment.

Diversity is both a leader and an innovator in institutional food services. Their procurement and employment models may serve as a blueprint for other institutions within Manitoba and should not simply be brushed off as another “feel good cause.”
While the author of the article may have been offended that his elk meat was not seared prior to it being stewed, I for one am thankful that our cafeteria now boasts a chef who knows what Manitoban farmers are producing and is able to cook tasty and affordable meals with it.

I believe that while the author was dissecting his cafeteria dinner for signs of proper meat searing, he may have missed the point.

– Kristina McMillan

Published in Volume 64, Number 8 of The Uniter (October 22, 2009)