‘Real food’ initiatives stalled by Aramark policy

The group hopes to collect the final information into a portfolio to present to the provost that will contain input about the feasibility of this challenge from staff in four different departments: the Office of Sustainability, Dining Services, Auxiliary Services and Wellness.

“We’ve pretty much consulted all the people we can,” Michalsky said. “The next step is to go to the people at the top of the rank and say: ‘This is the research we’ve done, this is what we have, this is what we think would be a good idea.’”