Rebecca Canfield and the staff at Whitney Dining Hall at UCONN's Storrs Campus are proving that the state's largest university can successfully implement and promote a locally sourced menu to college students, many of whom may never have tasted a Connecticut grown meal. Local Routes made purchasing locally grown foods for its menu at Whiting Dining Hall a priority, as well as embarked on outreach efforts to encourage the use of Connecticut farm products by other institutions and consumers. The program also does much to support on-campus agricultural activities, such as the UCONN EcoGarden Club and the College of Agriculture and Natural Resources by purchasing their products, such as eggs and fresh produce, to use in the dining hall.

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