Farm to Fork


more events


The Wisconsin School for Beginning Dairy and Livestock Farmers: Keeping the Dream of Farming Alive

As older farmers retire, fewer young farmers are stepping in to take their place. The number of beginning farmers dropped 20 percent in the last five-year census period, and the average US farmer now tops 58 years of age. more

CIAS Mini-Grants Support Graduate Student Research in Sustainable Agriculture

CIAS supports innovative graduate student research addressing the challenges faced by small- and medium-sized farms and food businesses. Awarded annually, our competitive mini-grants aid students as they initiate their research in sustainable agriculture and food systems. more


Announcing the 2019 Market Farm Madness Champion!

Hoophouse is your 2019 Market Farm Madness champion! They withstood high winds, late snow storms and controversy over cost share payments to win the tournament. more

more madness

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 at the Molecular Plant-Microbe Interactions Congress. Here is a budget for the local food served at that event: Farm or Farmer Cooperative Location Food […] 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 […] 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 this, their farmer-direct buying has focused on storage crops, including carrots, potatoes, and onions. What made it possible? The curriculum at Northland […] 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 dining centers, carryout operations, and convenience stores on campus. The UW-Madison Memorial Union has made local and organic food part of several catered […] 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 […] 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 […] 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
     page 1 of 1