University Dining Services will celebrate more than 10 years of the “Good. Fresh. Local.” sustainable food project from 4:30 to 8:30 p.m. Sept. 21 at the Cather/Pound/Neihardt Dining Center. Students, faculty, staff and the public are welcome to attend.

The dinner is included in any student resident meal plan or at guest prices for other attendees.

The University of Nebraska-Lincoln’s sustainable food project took root in summer 2005. The popularity continues to grow among students, staff, faculty, guests and Nebraska farmers and producers involved with the program.

The program focuses on traditional meals and individual food items prepared with local and seasonal food items and products primarily from small, local farmers and producers who use sustainable agricultural practices. Examples of “Good. Fresh. Local.” food items include meat, poultry, grains, fruit, vegetables, cheese, nuts, jams and jellies.

The program began at the Cather/Pound/Neihardt Dining Center with a single special meal each month. In 2007, East Union Dining and Catering joined in by offering special meals. Today, the special monthly “Good. Fresh. Local.” meals continue in addition to individual GFL menu items that are part of the daily menus. In addition, there are individual “Good. Fresh. Local” food items that are found in all the dining centers, one of the most popular being granola made in the dining centers from organic oats from Marquette and pecans from Valparaiso.