Dining Services at Northeastern has made a huge push this year to promote sustainability throughout all of our operations across campus. One of the major aspects of this program is our commitment to purchasing locally produced products when they are available in season. Dubbed the "locavore" movement, this shift towards consuming local ingredients has helped to reduce the environmental impact - and cost - of food transportation. One local chef who has embraced the locavore attitude, and who will be at Northeastern on Tuesday, February 7, is Chef Tony Maws from Cambridge's Craigie on Main.