MISSOULA – The editors of Foodservice Director Magazine, a leading national trade publication for the noncommercial foodservice industry, named the University of Montana’s Farm to College Program as the “Best Overall Sustainability Program I’ve Seen” in their January 2014 issue. In an article titled “The Best,” which curates submissions of the industry’s best products and programs from the past year, FTC was cited as the top sustainability program in the country.
The FTC Program celebrated its 10th anniversary in 2013. The mission of the program is to support agricultural and economic development statewide through the purchase of local food, while also working to serve higher-quality, more nutritious food on campus.
UM Dining grows a portion of its own food on campus with its own garden and a self-contained aquaponics system. A variety of reusable and compostable to-go containers, napkins and serviceware also are used in the UM’s dining halls to support overall sustainability efforts.
UM Dining also was featured in the publication’s Ideas and Innovation list under the “Best New Menu Items of 2013” category for their “bombs” which are served in the Galloping Griz food truck.
There are four bombs on the menu. The “A-Bomb” is carne asada and pepper Jack cheese rolled in a fresh-made tortilla, then fried it to a crispy, golden brown. The “H-Bomb,” is the vegetarian version featuring hummus and avocado. The “Kung ‘Pow’ Bomb,” is made with chicken, green onion, Szechuan peppercorns and a spicy kung “Pow” sauce. And, the truck also serves the F-Bomb –“F” for fajita – complete with fire-braised chicken and green bell peppers.
“The bomb line is now a mainstay of the Galloping Griz’s late-night menu,” UM Dining Director Mark LoParco wrote in his submission. “We sell about 60 bombs each night at $2.50 each.”