This page is a forum for exploring alternative food experiences in the Carleton Community. Please send comments.

Current State:

• Carleton is conducting a competitive bid for its food service on campus.

• The school has three dining facilities: two large dining halls and one smaller short-order facility (Sayles-Hill).

• The food service contractor is a large national company who has held the contract for 40 years.

• A group of students who are involved in the evaluation process are soliciting ideas for an alternative.

A Local Alternative:

A locally-run (Northfield-based) natural food cafe that is characterized by:

• Values and practices that are consistent with responsible practices in food production (Organics, Sustainable Agriculture, Integrated Pest Management), distribution (Fair Trade, Buy Fresh Buy Local), preparation (energy conservation; biodegradeable containers, tableware, bags), consumption (Slow Food Movement, Wise Traditions, Healthy Eating Pyramid), and disposal (composting).

• Food items that meet a broad range of food needs (e.g., vegetarian, international, dietary)

• Other food-related activities such as food demonstrations, food-related events, catering, and serving communities (e.g., off-board houses) that not in the traditional meal plan.

• Opportunities for students to learn lifelong skills about food and eating well.

Corporate Structure:

• A for-profit company consisting of:

  • Luigi Sison, Natural Food Chef, Masters in Management (MIT Sloan), Just Food Coop Food Demonstrator. An avid preparer of world cuisines, experienced teacher, and professionally-trained business manager. Extensive multi-cultural experience (grew up in the Philippines of Filipino-Chinese-American-Spanish-Indian-French heritage; lived in Thailand for many years; lived in Boston, Washington DC, and Minneapolis for many years.)

  • Larry Werner, Owner of Catering Company, Star Tribune Business Editor (retired). A promoter of entrepreneurial businesses and an experienced event organizer.

  • A Natural Food Coop like Just Food Coop or Valley Natural Coop

  • Other local investors (Carleton?)

• Daily operations are managed by the Food Coop partner.

• Luigi is involved with culinary aspects.

• Larry is involved with service and event aspects.

Benefits:

• Provides superior food value for Carleton community

• Strengthens Carleton's relationship with local community

• Reinforces Carleton's mission, vision, values, and goals

• Provides an alternative to the standard dining service

Service Ideas:

• Core Offering:

  • Natural Deli: prepared hot and cold meals, baked goods, juice bar, salad bar: For example, The Wedge Natural Foods Co-op Deli
  • Specialty Deli: Asian noodle bar, Ssam bar

  • Grocery: refrigerated grocery items (e.g., dairy, snacks), frozen grocery items (e.g., frozen dinner), produce (fruits, ready-to-eat vegetables)

• Event Offering:

  • Global Weekend: Recreate a casual dining menu from another culture/country like a French Bistro or Thai Street Food

  • Guest Performance: Guest chefs cook and demonstrate. For example, The Chef's Gallery

  • Cooking with Luigi: Students learn how to cook by helping Luigi in the kitchen

  • Book Review: An entire week's menu from one cookbook. Examples in Luigi's Reading List

  • Food History: A menu based on time. For example, Food in Shakespeare's England

  • Home Cooking: Menu items based on recipes submitted by the Carleton Community.