A Policy for a Sustainable Kalamazoo College Dining Services Program
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Authors
Cummins-Lanter, Rebecca S.
Davis, Janelle L.
Gray, Hannah L.
Hertz, Jenna
Murphy, Ellen
Katanski, Amelia V., 1970-
Issue Date
2010-06-08
Type
Other
Language
en_US
Keywords
Alternative Title
Abstract
Kalamazoo College has a long history of environmental stewardship and leadership in
commitment to sustainable practices. For the past 5 years, Farms to K, a group of students,
faculty, staff, alums, and community members has been educating the College about the
importance of developing strong local food systems and has urged the College and its food
service provider to purchase more sustainable local food1 for consumption in the cafeteria
and elsewhere on campus. Farms to K has also built capacity, on campus and in the
community, for institutional purchase of sustainable local food. Farms to K and supporters
from across campus ask the College to adopt the following Sustainable Local Food
Purchasing Policy. The Policy provides a set of purchasing priorities and guidelines, and
makes four main recommendations:
1. That the College set a quantitative goal for the college’s level of sustainable local
food procurement and goals for incremental increases in purchases of sustainable
local food and build that goal into our contract with our food service provider.
2. That our food service provider hire a Forager (a half‐time position) to facilitate local
food procurement.
3. That progress on purchasing goals be reviewed every six months by a Sustainable
Local Food Procurement Collaborative.
4. That our food service provider (and specifically the Forager) will track the origins of
all of the food purchased for consumption on campus.
Description
11 p.