local food at luther college
DESCRIPTION
Presentation at the Fall FFI Conference, Oct 19, 2010.TRANSCRIPT
Local Foods at Luther College
Northeast Iowa Food & Fitness Initiative Fall Conference, October 2010
Presenters:
Teresa Wiemerslage, ISU ExtensionJon Jensen, Luther CollegeWayne Tudor, SodexoJohnice Cross, Coordinator, GROWN LocallyRyan Jepsen, Grass Run Farm
Luther’s Commitment to
Local FoodJon JensenDirector of Environmental Studies
Grass Run Farm’s Story
Ryan Jepsenwww.grassrunfarm.com
GROWN Locally’sStory
Johnice Cross, Coordinatorwww.grownlocally.com
GROWN Locally's Story
Aggregate product from 17 farmsInitial assessment with EcoSureImprovement Needed
Pest ControlApproved ceilingTruck
Transfer Facility at Fairfield Farm
Documentation
Best Practices & Recommendations
Work with other growers to spread risk and costLiability InsuranceAnnual audit costsDistribution efficienciesProduct volume
Develop a Farm Safety PlanWork with payment terms. 30-60 days is too long.Remember the system we are working inFocus on your priorities and keep your vision up frontOpen Discussion
Challenges for Sodexo
Local food costs moreProvides budget challenges for sustainability goalsScaling up supply takes timeChanged cooking methods to accommodate local food
No canned fruits/vegetables10% frozenWill source fresh foods from distributor in off seasonChicken fried steakMake own marinara and pizza sauce
Requires more labor and more training
Impact of Approval for ProducersIncreased sales to Luther CollegeLuther reports 20% local food purchases in Sept 2010Increased number of broker producersLooking for more egg producers Increased calls from other Sodexo accountsIncreased calls from purveyors and produce housesLooking at distribution efficiencies
Since then: Most GROWN Locally growers have become USDA GAP certified.They have implemented an internal audit system.
Questions?