OPINION
Cardinal View: UW-Madison gradually improving quantity of locally sourced food
By Editorial Board | Apr. 12, 2018In a calendar year, UW Housing purchases nearly 40,000 lbs. of four-ounces hamburger patties. It brings in 17,300 lbs. of plain chicken breasts — just one type of chicken it sells — and more than 63,000 lbs. of lettuce. Producing food in high volume is a constant challenge that Paul Sprunger, UW-Madison’s executive chef, and his team have to deal with. And finding local vendors who can keep up with the university’s supply and demand is another issue in and of itself. But, in recent years, UW-Madison is making incremental improvements to how much of its food comes from local sources — though it’s important to note that local food does not necessarily equate to better tasting food.
