The University of Alabama works to incorporate locally sourced food options

TUSCALOOSA, Ala.—From midnight pancakes to unlimited pizza, the myriad offerings at Bama Dining locations seem to appear continuously; the origins of the meals and the ingredients that go into them are, for many students, a mystery.

Karen Varieur, the residential food service director for Bama Dining, said dining halls try to buy locally grown food as much as possible.

“Our produce is purchased through FreshPoint, a company supplied by farmers in the South and Southeast,” Varieur said. “Meat is purchased through Sysco, a third-party food distributor, and they provide local meat when it is available.”