In Oregon and Washington, groups have created a wide-scale network to bring locally produced fruits, veggies, dairy, flour, and meat to local colleges and universities. Some of the benefits of local food are greater nutritional value and building the local economy.
Seven schools are signed up for a statewide local foods program called Farm to Fork. University of Oregon, Portland State University and others are working on changing the purchasing habits of the largest food service corporations (Aramark and Sodhexo) in the world, and, in PSU's case, have already exceeded the purchasing local goals. In Ohio, Oberlin and Ohio University established programs to purchase a minimum percentage of their food from local (in some cases organic) farms.
The following are some strategies outlined by the Portland Food Policy Council and representatives from seven universities in Oregon and Washington on how to engage universities in local food programs:
- Build relationships with dining directors, university administrators, community groups, and farmers
- Promote what you are doing through e-mail, newsletters, labeling…
- Set up acreage-based relationships in advance of the season to get the best prices on veggies
- Be flexible with menu and purchasing
- Systems thinking – make waste a feedstock
- Write requirements in to contracts up front
- Student Internships/Employment
- Facilitate positive change
- Collaborate – food service & students
- Start small
Where is there capacity in Northeast Ohio to build a similar Food Policy Council, and, how can Case Western Reserve University, Cleveland State University, Baldwin-Wallace College, John Carroll University and others establish a similar university/local foods program or network?
Updates
The Farmland Center produced a report in Feb. 07 titled, "A Review of State Food Policy Councils in the United States and Opportunities for the State of Ohio." (pdf)
