By Ruth Young

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UW cafeterias aim to serve more fresh, local food

Chances are you've eaten in one of the numerous campus dining halls at least once. Maybe you know the ins and outs of grabbing a tray, filling it with whichever items look the most delicious and waiting in line to get your WisCard swiped. But some things about the dining hall experience are not obvious, even to the most frequent diner, including efforts to make the dining halls more environmentally friendly. From composting to featuring sustainable dinners to harvesting herbs from campus gardens, University Housing and Dining Services has been actively pursuing a greener meal-time experience since the late ‘90s, according to Associate Director of Dining and Culinary Services Julie Luke.