Local food is the hottest thing on menus this year. That’s according to a survey by the National Restaurant Association and this fall, MSU has started a pilot program that has brought beef from an MSU farm on the plates of MSU students in residence dining halls on campus. Dan Buskirk is a professor of Animal Sciences as MSU and says the beef was raised at MSU and processed in Michigan. “We harvested 10 cattle at a packing plant in northern Michigan, that beef was processed at Byron in Grand Rapids then that beef was brought back to campus and is being served through MSU culinary services this fall on campus,” Buskirk says. Earlier this month when the beef was served in MSU dining halls, students learned more about their beef through the use of QR codes.