Restaurants committed to health

New restaurants on campus buy from local and organic producers.

Daily Editorial Board

Many students are enjoying the new, state-of-the-art Recreation and Wellness Center, and as Northrop Memorial Auditorium’s renovation wraps up, students will be getting more food options at both buildings.

The Board of Regents approved two new restaurants opening at the Rec and at Northrop that are managed by Twin Cities food service companies Taher, Inc., and Surdyk’s Inc., the Minnesota Daily reported last week.

Students have pushed for more sustainable food options on campus lately, both with respect to University Dining Services and independently owned restaurants across campus. The Daily also reported on a student food sustainability conference held at TCF Bank Stadium last weekend, where activists pushed for colleges to make a commitment to more “environmentally friendly and locally and socially responsible” food.

Taher, Inc., out of Minnetonka, and Surdyk’s Inc., out of Minneapolis, both say they’re committed to providing fresh food, with as much involvement from local farmers and organic producers as possible. Taher eliminated trans fats from its menu in 2007 and maintains a number of nutritional handouts and links for children on its website. Surdyk’s lists its food purchases on its website, including free-range and antibiotic free chicken from farms in Glenwood, Minn., and organic dairy products from the Hope Creamery in Hope, Minn.

We support the effort by the Regents to choose local restaurateurs that are committed to health and quality, and we encourage students to continue to push for healthier, more sustainable food at the University.