Each year, in keeping with Unity College’s first-in-the-nation focus on sustainability science, the award-winning campus Dining Services department holds a Hunters and Huggers dinner to spotlight its “buy local” and sustainable approach.

This year, the Hunters and Huggers dinner will take place in the Unity College Wyman Commons located in North/South Founders Hall, on Thursday, October 24 from 4:30 – 6:00 p.m.

The dinner is the brainchild of Duprey, a Maine native with strong ties to the dairy industry. Her vision was to incorporate Maine’s local food systems and its history into the recent buy-local trend through a special event.

“Dining Services at Unity College purchases local whenever possible, and each year works to increase the percentage of local food served,” noted Duprey.  “Unity College’s focus on sustainability permeates the entire campus culture, and that includes serving vegetables grown on campus in the dining commons.”

“Our students consider it important to know where their food comes from,” said Trunzo. “The Hunters and Huggers dinner highlights Maine’s local food traditions, and presents a variety of approaches to sustainable dining.”

Sara Trunzo ’08, Farm and Food Projects Coordinator, praised the leadership shown by the Dining Services Department, pointing to the vision provided by Lorey Duprey, Dining Services Director.

“When Lorey founded the Hunters and Huggers meal, it was originally in September,” noted Trunzo.  “But this year the meal has been moved to coincide with Food Day, a nationwide celebration for the movement towards a healthy, affordable and sustainable food system.”

Food Day is a national day of organizing around food issues, including food security, sustainability, and nutrition.  By choosing this date, Unity College connects its students to a national conversation about food policy.

Unity College has long supported local food systems, farmers, and growers.  Early in 2013, Unity College became the first institutional account for Maine’s Own Organic Milk (MOOMilk), an organic dairy cooperative.

The dinner, which costs $8 for diners without a food card, features a menu of local products related to the hunting and agricultural/organic theme.

On the Menu:

  • Caprese salad
  • Assorted Maine cheeses
  • Roast of venison
  • Fresh Maine lobster
  • Zucchini tomato tart
  • Vegan strudel
  • Roasted local fingerling potatoes
  • Squash
  • Homemade breads with local Aroostook flour
  • Chocolate zucchini cake
  • Indian pudding
  • Maple creams


Wednesday, October 23, 2013