This proposal is related to the improvement of the lunch menu in UT cafeterias. It would not hurt placing healthier and more sustainable options on the menu. The campus can be used to provide for our own needs by growing our own vegetables, fruit, herbs, et cetera. This will save on transport, reducing the environmental impact. The whole is provided with a technological/sustainability aspect by building greenhouses that are controlled by smart technologies and powered by sustainable energy.
We can avoid the use of pesticides by means of responsible farming. The cafeterias can then offer a healthy home-grown menu, possibly subsidized by a ‘fat tax’ on the unhealthy products.
Social interaction also plays a part in community gardens by bringing different parties together. See: http://www1.uwindsor.ca/garden/ or https://wmich.edu/sustainability/projects/community-garden.