Category: College Food Project
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.
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Posted on July 24, 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 […]
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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 […]
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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 […]
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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 […]
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Posted on January 1, 2001
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 […]
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Posted on February 2, 1999
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 […]
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Posted on January 1, 1998
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 […]