FRESH to Table 

FRESH to Table, BC Dining's three-year sustainability initiative, aims to increase the production and consumption of local, sustainable food in New England. Funded by a $399,705 grant from the Henry P. Kendall Foundation, the program focuses on community awareness and education about the importance of healthy food choices. Read more about the FRESH to Table program.

Watch Associate Director of Environmental Studies Tara Pisani Gareau, Sustainability Student Manager Jennifer Wisnewski ’18, and Corcoran Commons Kitchen Manager Paul Rielly talk about the importance of FRESH to Table at Boston College.

Spring Culinary Showcase Calendar

February 1: North Coast Sustainable Seafood Dinner
February 8: Grandy Oats Granola Bars
February 15: Chobani Sweet Creations
February 22: Quattro Formaggi Flatbreads
March 15: Murray Chicken Meatballs
March 22: Spinach & Egg Drop Soup
April 5: Beet & Goat Cheese Salad
April 12: Mussels Dijonnaise
April 19: Maple Cinnamon Meringue
April 26: Twice Baked Potato with Fried Egg & Cheese
May 3: Asparagus Shiitake Mushroom & Bacon with Tarragon

Weekly demonstrations showcasing ingredients, recipes, issues, and ideas that are part of FRESH to Table take place by the fireplace at Corcoran Commons on Thursdays from 5-7 p.m.