Some might think of college dining hall food as bland or boring but the dining hall at Mary Baldwin College is working to spice up its menu.

Thursday was what the college calls “Sustainability Today.” That means the dining hall's chef tried to get as much locally-grown food on student's plates as possible.

The dining hall chef teamed up with a Staunton restaurant to bring more local food to the college.

The idea was to help students branch out to try new foods and that can also support local farmers.

The chef wanted to help students start habits of shopping locally. He said today's students are the next generation of shoppers.

“I figure if we can get a sense of locality into the way that they purchase, if they start shopping at farmer's markets and CSA's in order to keep farmers with jobs, it's definitely an economical thing that they are supporting the local economy,” said Executive Chef Michael Clay.

Food on the menu included a twist on shrimp and grits and bok choy.

The college does try and use local foods on its menu but Thursday was meant to get more locally-grown food on student's plates.