During his 16 years as food service director at Green Mountain College, Dave Ondria has pioneered the adoption of sustainable purchasing practices for the College’s food service program. With delicious results!
“Everything that he believes in the core of his being is exactly what this campus wants in a dining program,” says Greg Coady, executive vice president of operations for the Northwest region at Chartwells Higher Education Dining.
Dave was featured in a recent edition of Food Service Director Magazine. The article touches on many of his accomplishments, including sourcing 30% of his products from local farms (vegetables and meat raised on the College’s 23-acre Cerridwen Farm often end up somewhere on the menu). The College offers vegetarian and vegan meal options at the campus dining hall, which also is a three-star Certified Green Restaurant.
“I think the first thing that struck me as so different with Dave in terms of being a food service director was the fact that he was just so passionate about food in ways I had never really quite seen in that realm,” says Philip Ackerman-Leist, director of GMC’s Farm & Food Project. “You’ve got this person who’s just crazy about food and who is willing to stretch boundaries.”
Ondria was thrilled to land in a setting where his interests — from ice fishing to pickling fiddlehead ferns foraged on campus — were appreciated. “I wanted to be able to take those interests and some way or another integrate them into what we do here,” he says.
Read more of the article here.