Grilled trout, Brussels sprouts with Missouri-apple-cider gastrique and sweet potato purée may not seem like unusual fare at Ibby’s, but on Tuesday eateries across campus all changed their menus to serve locally-grown food.

The different menus were a part of Washington University’s Eat Local Challenge, an annual event that promotes eating local foods in season.

Nadeem Siddiqui, the resident district manager for Bon Appétit, says that the University has two main reasons for using locally sourced products.

The first is that the food is often better quality, and improves the eating experience for students.

“The issue of having quality and flavor and to make sure the produce is grown with people we know, we get to know the farmers and they get to know us. Obviously when you’re growing local, the flavors are fresher,” Siddiqui said.

The second is that by buying local produce, the University helps to support farmers in the area.

“It helps the local farmers who know they can depend on an income source of our size and can invest in their farms. It’s a great thing that we can help, and get a really great product. We are trying more and more to help the local small farms,” Siddiqui said.

Siddiqui says that Dining Services is also interested in using locally produced ingredients because it is more sustainable than importing products from farther away.

“I think the focus towards eating local gives us the chance to see why that is important, and how we can include local farmers in helping to source certain types of food for our opportunity,” Siddiqui said.

Dining Services defines local food as food that was produced within 150 miles of campus.

Students support the University’s effort to serve local food.

“I think the Local Food Day is a good idea. You save on energy cost for refrigerating the food and the gasoline for transportation, thus reducing the environmental and economical impact,” sophomore Grace Kroner said.

“I wish we did [Local Food Day] even more. It stimulates local economy and cuts down on emission…trucks don’t have to come all the way from Georgia,” senior Mike Kastelein said.

Still, students do not think that the University should serve only local food all of the time.

“It’s probably not practical to have local food all the time, but I would like to see as much as possible. Especially when the food is in season,” Kroner said.

Some students also shop for local produce on their own.

“We should push the idea of shopping locally. I get my food from Soulard, the food is delicious and [the purchase] supports local farmers,” Kastelein said.

According to Siddiqui, the day went well.

“This is a special event to bring awareness and education and have special dinners and meals so people can be aware of local farms. It was quite successful and it…was well received,” Siddiqui said.

With additional Reporting by Wei-Yin Ko