New USDA Cafés Ditch Fryers, Embrace Local Soucing and Whole Wheat

The USDA headquarters in Washington, DC, is practicing in its newly renovated cafeterias what it preaches to the nation through such initiatives as the Dietary Guidelines for Americans, reports the Washington Post. The eateries, which serve some 40,000 customers a month, will be completely fryer-less, will serve 100% whole wheat breads and pastas as the default option and will require that 30 percent of ingredients come from sources within 200 miles.

These mandates exceed the standards set three years ago by the General Services Administration for the 32 federal eateries in oversees (which don't include the USDA venues). Those only limited deep fried items to no more than one choice a day and set a 25 percent target for ingredients to be locally sourced, organic and/or sustainable.

The USDA cafeterias are managed by I.L. Creations, a local contract company that also manages foodservice in several other federal venues around Washington, including the Energy Department, the Eisenhower Executive Office Building and the State Department.