In 1998, CIAS supported a preliminary study of the potential for colleges and universities across the country to purchase local, sustainable food products. The project next assessed the potential for local food purchasing in all colleges and universities in Wisconsin. We worked with schools to develop local food purchasing programs by networking with local, sustainable growers and conducting educational programs with students to increase demand for local food. This project ended in 2001.
The College Food Project: Economic Impact
UW-Madison’s Memorial Union caters food for many events on campus, including large summer conferences. In July 2001, the Union served four mostly organic and locally grown meals to 1,000 plant scientists [...more]
The College Food Project: Sample Menus
Seasonal Regional Organic Vegetarian Dinner
Frank’s Place dining hall, UW-Madison
October 10, 2000
Menu:
Vegetable stew
Stir fry with rice
Veggie burgers
Potato and nacho bar
Root vegetable mix
Beets
Acorn squash
Cranberry wild rice
Salad bar
Dinner rolls
Caramel apples
Organic ice cream
Cranberry topping
Soy Delicious chocolate velvet frozen dessert
Pear crisp
Hickory brownie
Apple cider
Molecular Plant-Microbe Interactions 10th International Congress
University of Wisconsin – [...more]
The College Food Project: Northland College Case Study
Every day, Northland College serves its students organic food that was grown right in their county. Northland is located in Ashland, a northern Wisconsin town with a very short growing season. Because of [...more]
The College Food Project: UW-Madison Case Study
There are two separate food service operations at UW-Madison, and both are involved in buying farmer-direct and organic foods. The UW-Madison Housing Food Service has brought local and organic foods to their [...more]
Dishing up local food on Wisconsin campuses (Research Brief #55)
If colleges and universities purchased five to ten percent of their food directly from local farms, imagine the extra income that could end up in Wisconsin farmers’ pockets. The University of Wisconsin-Madison alone spends nearly $10 million each year on food for its dining services.
The good news is that many colleges and universities in Wisconsin [...more]
Wisconsin Colleges Pay Family Farmers a Fair Price for Quality Food
Now more than ever, farmers are looking for new markets and customers who will pay a fair price for their products. Dining services at four colleges in Wisconsin are buying directly from farmers and paying premium prices for a wide variety of meats, vegetables, and fruit.
Northland College, Beloit College, the University of Wisconsin-Platteville, and the [...more]
New markets for producers: selling to colleges (Research Brief #39)
Colleges can support local farmers, highlight regional foods in their cafeterias, grills, and catering services, and educate future consumers about local, sustainably produced foods. This makes them an intriguing potential market for growers. Yet farmers selling to college food services can face challenges in working with institutional food-buying systems. Can it work? Yes—-if farmers focus [...more]
Something to Cheer About
Anecdotal reports from producers, processors and marketers of sustainable agriculture products suggest that trade opportunities with college and university food services are difficult to establish and sustain. This study seeks to address the feasibility for sustained marketing relationships among sustainable farmers and institutions by investigating reports of successful trade relationships. The study provides market research [...more]