Anyone can submit their comments about the Master Plan to the university before June 13.
Real Food Collaborative held its annual Green Chef competition on April 26, using sustainable, local and organic produce.
We should strive to dismantle the fat and skinny dichotomy; doing so is the best way to remedy our narrow perception of the “normal” college student.
Food intolerances and allergies are not rare at Cal Poly. In fact, they are so common that the university has hired Megan Coats, a registered dietitian, to educate campus dining staff about the difference between allergies and intolerances, and how to help a student find the right food to eat.
“She did something beautiful. She took a group of kids here that, out there, wouldn’t make sense together.”
Their dream is to have a 100-percent student-run business that sells local, organic, sustainable food. But to make that dream come true, the six cofounders of Real Food Cooperative have to work against the clock with a modest number of volunteers and pay for equipment and ingredients out of their own pocket—approximately $8,000 so far.
Our freshman meal plan is the bruise on the otherwise delicious apple that is Cal Poly.