This
fall Appalachian State University is sourcing a record amount of food from
local farmers. This is the beginning of a powerful partnership that will support
the community and ASU students.
Tomatoes,
peppers, potatoes, lettuce, and butternut squash will be sourced locally as
available September through November. The vegetables will be mixed in the
regular food stream with signage signifying the locally grown items. The Blue
Ridge burger, with ground meat sourced from North Fork farm in Watauga County,
will be available year round in the Rivers Street grill.
According
to Heather Brandon, program specialist with ASU, they have been purchasing
around 11% of their food from within a 250 mile radius as part of the ASU
commitment to sustainability. She said, “We have wanted to purchase from
farmers that are in the High Country, but it has been too challenging to deal
with them individually. We are excited about the farmers who stepped up to
participate in this partnership.” ASU is buying from seven farms, which are
listed on the foodservice website
http://foodservices.appstate.edu/sustainability/local-food/local-appetite
Local
organizations interested in building a regional food system have been working
with food producers to organize production schedules and transport the food to
ASU on one truck with one invoice. Included are New River Organic Growers,
Heifer International, Blue Ridge Seeds of Change, Appalachian Sustainable
Agriculture Project, High Country Local First, and NC Cooperative Extension.
Students
are encouraged to support this movement by visiting the dining halls and
choosing from the local food options. With the support of diners, the amount of
local food served in the ASU dining facilities will continue to grow.
According
to a document written by a graduate student for the ASU sustainability office,
titled ASU Local Food Initiative, buying
locally can help mediate negative consequences of globalization by returning a
greater percent of the food dollar directly to family farmers who live and
spend locally. In the conventional retail food system, only 20 cents of every
dollar is returned to the farmer.
The average food product
travels 1,500 miles from where it is grown to our plate. Buying
local food shortens the distance food travels and reduces greenhouse gas
emissions that contribute to global climate change. By implementing a policy
that shows preference to locally sourced food, ASU will help the region’s small
family farms, create new job opportunities, protect valued farmland, and
ultimately contribute to a thriving local economy.
Go ASU!!!
