Oberlin College's food service provider Bon Appétit recently invested $6200 toward a greenhouse and waste oil furnace (used to generate heat) at nearby George Jones Farm.

The greenhouse will lengthen the growing season and thus ensure that the college can buy more local produce. Oberlin has increased the purchase of local food from five percent to 30 percent in the past five years and is attempting to increase local purchases to 50 percent by 2007.

Today, with the tumultuous prices of fuel, shipping produce no longer seems like a viable way of attaining it, the article states. 

How can colleges and universities lead in the creation of local food networks?