All News
-
Raising poultry on pasture (Research Brief #57)
A common way to raise pastured poultry involves putting 75 to 100 three- to four-week old meat chickens in movable pens during the growing season. These floorless 10' by 12'…
-
Locally Grown and Organic Food on the Menu at University of Wisconsin-Madison
When freshmen arrive at the University of Wisconsin-Madison campus this fall, they will find food raised on Wisconsin farms and organically grown food on the menu. The university’s food service…
-
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…
-
The College Food Project: Sample Menus
Seasonal Regional Organic Vegetarian Dinner Frank’s Place dining hall, UW-MadisonOctober 10, 2000 Menu: Vegetable stewStir fry with riceVeggie burgersPotato and nacho barRoot vegetable mixBeetsAcorn squashCranberry wild riceSalad bar Dinner rollsCaramel…
-
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…
-
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…
-
Starting—and succeeding—as a Wisconsin dairy farmer (Research Brief #56)
You don’t need to take over a family farm, or even grow up on a farm, to be a successful dairy farmer in Wisconsin. You can milk 50 or 150…
-
Zepeda Named as Director of the Center for Integrated Agricultural Systems
Lydia Zepeda, an associate professor of consumer science, has been chosen as director of the Center for Integrated Agricultural Systems at UW-Madison. Zepeda replaces former Center director Rick Klemme, who…
-
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…
-
Community kitchens: key elements of success (Research Brief #54)
It can be tough to make a living from commodity crops, but Wisconsin farmers may be in an ideal position to reap profits from value-added food processing. A wide variety…