Group: Farm to Institutional Food Service

Welcome

Local procurement policies for small institutions, particularly educational institutions, are a current opportunity to establish local food systems and position them for growth into other markets. This group will help to facilitate and connect the efforts of those working on Farm to Institutional connections. Two Stinner Summit projects revolve around this opportunity and are described in more detail below. Steps proposed to develop local food systems for institutional food service at the Leap into Local Foods Workshop, a project developed at the 1st Annual Stinner Summit, include: 1) Create networks between growers and institutional administrators; 2) Form grower cooperative marketing systems; 3) Engage chefs and institutions in educating the consumer about local products; 4) Overcome seasonality and supply issues; 5) Step up from private to public universities, and other large institutions such as health care, large manufacturing companies, etc. to change vendor and payment requirements and protocols in ways that promote local producers. A project developed at the 6th Annual Stinner Summit to further this work was focused on College Farm to Institution (supported with $3,100 from the Stinner Endowment, plus many commitments of other capitals). Goals included: empowering students to play a central role in food production, campus dining, and food culture on campus; Students as gatekeepers for: menu development, farm design and workforce, classroom research (campus living laboratory); OSU Dining as purchaser: Pilot effort with hoophouse lettuce and tomatoes, branding OSU healthy foods, possibly key in on RPAC Cafe with health and fitness focus, Wexner Center Heirloom Cafe with Chef ’s Garden on site; Budget: Funds for a participatory gathering of stakeholders (growers, sellers, cafes, dining halls, students), and for a pilot project; Participants: Rural Action, OSU Dining, OSU related departments, OSU Office of Sustainability; Partner with K-12 program for sustainable local foods on campus.

Recent Posts

Michelle Ajamian & Brandon Jaeger's picture
Michelle Ajamian ...
Aug 28, 1:44pm
Shagbark Seed & Mill, a regional scale certified organic seed and flour mill famous for using only Ohio Grown, chemical free, or certified organic crops, is in the running for a $10,000 prize from Martha Stewart's American Made contest....
Hannah Whitehead's picture
Hannah Whitehead
Jul 31, 1:21pm
Save the date! Join OSU's Agroecosystem Management Program and Organic Valley on September 24th for an oilseed pressing workshop at Mellinger Farm, including a demonstration of Organic Valley's mobile seed press. We will cold-press...
Casey W. Hoy's picture
Casey W. Hoy
May 17, 11:58am
Now that the semester is over and the dust is settling, and there's more produce rolling in from Ohio farms, it's a good time to rev up the farm to institutional food service project.  How is the work going on the Stinner Summit Project...
David  Reed's picture
David Reed
Apr 1, 5:10pm
Is anybody working on a GIS data model for local food systems?  In other words, a list of the features and feature attributes that would be useful in a map of the system. For example, you would have farms, farmer markets,  grocery stores,...
Michelle Ajamian & Brandon Jaeger's picture
Michelle Ajamian ...
Feb 17, 11:15am
Help us market a price class that’s exclusively for food access programs--offering below distributor pricing to schools, food banks, church groups and others that feed those who are food insecure. We call this program, Good Food for All, and...

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