Imagine seeing fresh, locally grown food. Real food. Food that wasn’t simply mixed with water or taken out of a can before serving. No more powdered eggs or grade D chicken. For some schools this is more than just a dream. And for all, it is possible.

Over recent years, America has come closer and closer to a healthy lifestyle, or at least we are more concerned with what we’re eating. As a result, grocery stores and restaurants have started to feed into our demand.

It truly has been a pendulum. First, as an early civilization, we grew our own food; everything we ate was natural. Of course as we expanded and industrialization kicked in – stretching out our resources and expectations – we began eating mass-produced, fast food to meet our needs.

We started eating food from other parts of the country and at times when it wasn’t naturally possible for them to be grown. By sheer lack of access, we became detached and unaware of where our food was coming from and what actually went into producing it. Grocery shopping became like detective work.

In Italy, 1989, the Slow Food Movement tried to bring it all back – working in opposition to fast food and fast living. Seeking food that was fresh, local, in season, and fair trade for farmers, it promoted sustainability and, above all, authentic tasting food.

And the world has caught on. But what about colleges?

I have to say I’m lucky to be going to Ithaca College where there are vegetarian, vegan, and kosher options. And there are no fast food chains. But this isn’t enough.

I’ve come to learn that while there is access to local food in our town, we are somehow bound by Sodexo, a major food supplier with recourses coming from Mexico and other parts of the world. And yet, Cornell University (at the other end of town) provides a certain percentage of food from local farmers. This is not a feat of impossible strength; it just takes a little concern and applied research.