Articles
The College Food Project: Who is Buying?
Buying food directly from local farmers and farmer co-ops
Interested,
but not buying yet
College and University Food Service Buyers
|
College or UW Campus |
Dining Center Contact Person |
What are they serving? |
|---|---|---|
|
|
Jeff Spangenberg,
|
Farm-direct: organic carrots, potatoes, onions From a local food co-op: other organic vegetables and grains |
|
|
Margaret Monahan,
Purchasing Dept. Bob Fessenden, |
Special meals: local, organic, and other sustainably-produced vegetables, fruit, meat, dairy products, grains, etc. On the regular menu: organic rice and soy milk, organic salads, organic local corn chips, local apples, local potatoes |
|
|
Carl Korz, |
The Union is creating a new set of menu options to highlight locally grown and organic food. Four cooperative distributors will serve as brokers between local farmers and the Union: Home Grown Wisconsin, Wisconsin Pasturelands, Organic Valley, and North Farm |
|
|
Leah Caplan, Chef |
Leah buys a wide variety of locally grown and organic food every day. |
|
Bill Behling, |
Farm-direct apples, locally grown organic corn chips |
|
|
Deb Putnam, |
Although she is limited by UW vendor policies, Deb likes to buy locally grown food, especially corn and tomatoes in season. The food service is self-run, not contracted out. |
|
|
Donna Krippner, |
Donna wants to buy locally and organically grown food. |
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Scott Hoffland, |
Scott is limited by UW vendor policies, but wants local farmers to call him. His food service is self-run, not contracted out. |
|
|
Ira Altshuler, Chef Phil Hansen, |
Edgewood served organic food for a conference on global warming. Ira would like to include more locally grown and organic food on the menu at their student dining hall. |
|
|
Jim Laughlin, |
Jim's purchasing is limited by Chartwells, but he is enthusiastic about local buying. |
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|
Angela Bodendorfer,
|
Angela buys hydroponic tomatoes grown in a local greenhouse that is run by a non-profit for mentally challenged people. |
|
|
Tom Dockham, |
Tom and head chef Paul Wilczynski provide all-organic meals for over 1,000 attendees at the annual Upper Midwest Organic Farming Conference. |
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|
Rafael Conde |
Lawrence University,