A K LEO T H E
MONDAY, AUGUST 5 to SUNDAY AUGUST 11, 2013 VOLUME 108 ISSUE 94
Serving the students of the University of Hawaiâi at MÄnoa.
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New venue looking to cook fresh on campus
FADI YOUKHANA Contributing writer
This fall, Sodexo will open its new âStir-Fresh Stir-Fryâ venue, which looks to continue Sodexoâs âLocal Firstâ initiative, replacing Taco Bell on the first f loor of Campus Center. âIn Hawaiâi, we have the unique opportunity to drastically reduce our environmental impact by purchasing locally grown foods and products from locally owned businesses,â said Derek Sayegusa of Sodexo Campus Services in Hawaiâi. At the University of Hawaiâi at MÄnoa last year, Sodexo was able to source more than 100,000 tons of local produce, which was approximately 30 percent of its total usage. Local farmers appreciate this feat. Noi of the universityâs Farmersâ Market on campus explained that supporting local farmers improves the local economy. According to Senate Bill 937 and the Pacific Regional Integrated Science and Assessments Program, Hawaiâi imports about 92 percent of its food. The bill states that, in the event of a natural disaster or an economic disruption, Hawaiâiâs reliance on out-of-state food sources will place residents at a shortage. Local economic growth is hindered by the importation of
food products. The bill states that, if 10 percent of the current food imports are replaced with local produce, then about 2,300 jobs will be created. âAn increase in usage of local produce by venues on the universityâs campus will help to reduce the reliance on mainland imports,â Sayegusa said. âBeing that almost everything consumed in our state must be shipped long distances, every
which helps Sodexo to source out the âbest and freshest local products when possible,â Sayegusa said. The types of local produce that are used on campus on a day-to-day basis include bananas, basil, Chinese cabbage, cantaloupe, chives, parsley, pineapple, zucchini, egg-
... Every local purchase that we make benefits the local -Derek Sayegusa, community and economy. Sodexo Campus Services
local purchase that we make benefits the local community and economy.â Students like Ryan Silao, a sophomore business major, appreciate local ingredients when they buy food on campus. âI prefer that the ingredients were grown locally because I think that food will be of better quality and healthier for you,â Silao said. âBuying local ingredients will also help improve the economy in Hawaiâi.â Sodexo enjoys a partnership with Armstrong Produce, a locally based company,
plant, ginger, dragon fruit, onions, broccoli, tomatoes and more. Armstrong uses a variety of local farms to source out the produce including Sugarland, Aloun Farms, Sumida Farms, Nalo Farms and more. The new âStir-Fresh Stir-Fry, Rice Bowls, Udon Noodles & Moreâ comes as a response to the requests made by students in the Fall Student Survey. According to Sayegusa, students asked for more âAsian options on campus as well as more budget-friendly options.â Sayegusa stated that Stir-Fresh will allow diners the
freshest dining experience for their meal without heavy costs. While fresh produce plays a role in dining choices to students, the price of the product can be a deal breaker. âThe prices at Stir-Fresh will be very budget-conscious, offering a nice full, fresh meal for our diners at a price that is easy on the wallet,â Sayegusa said. A reasonable price is a bonus for students like Cory Mau, a sophomore education major. âLocal ingredients are important, but price is also important,â Mau said. âPrice is one of the first things I look for when buying food on campus.â The partnership between Sodexo and Student A ffairs at the university provides dining services on campus that range from the food court, Ba-Le and the Hale Aloha CafĂ© at the dormitories to the concessions at Stan Sheriff Center.