At MSU’s dining halls, local ingredients connect university with Montana agriculture

Among the many dishes Montana State University serves to its students, staff and visitors, it’s hard to find a recipe that doesn’t include at least one ingredient that came from a Montana farm or ranch.

Strolling among the cuisine counters at Miller Dining Commons recently, Kara Landolfi, MSU’s Farm to Campus Coordinator, noted wood-fired pizzas topped with bacon from Montana 4-H pigs, taco meat from MSU-raised steers and Gallatin Valley kale at the salad bar. A unique salad topping — Montana wheat berries popped in Montana safflower oil — was yet another example of MSU’s myriad local offerings.

“It’s integrated into everything,” Landolfi said.

In July, Landolfi and other MSU Culinary Services staff members received a major award — the Silver Award for Sustainability for Procurement Practices — at the National Association of College and University Food Services convention in Providence, Rhode Island.

“It’s extremely encouraging for all of our


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