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Program brings local food to Montana’s institutions
When Jessica Williams was hired as the food and nutritional services manager at Livingston HealthCare three years ago, not much, if any of the food served at the hospital was produced on local farms or ranches.
Today 15 percent to 20 percent of the menu is grown or raised in the area.
"We are keeping more money in our community, our food is fresher and has more nutritional value and it’s better for the environment than buying food that was trucked from 1,500 miles away," Williams told members of the Montana Dietary Managers at their meeting in Great Falls last week. "It takes some time and some work, but it can be done."
Coined Farm to Institution, it’s a model the state of Montana would like to see more of in institutions such as hospitals, nursing homes, schools and correctional facilities.
By JO DEE BLACK
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UM Dining Services Celebrates Montana’s Food Cycle
University Dining Services at The University of Montana is teaming with Montana farmers, ranchers and businesses to grow and raise the food for a feast to be held on campus in September.
The project will culminate in the “Farm to College Fall Feastival: Celebrating Montana’s Food Cycle” showcase meal to be served at UM on Thursday, Sept. 16. Nearly 99 percent of the items on the menu will be provided by local suppliers.
UDS will document the development of the livestock and growth of the crops raised specifically for the feast to provide a holistic view of Montana’s agricultural food cycle.
The September meal will provide insight into the abundance and variety of Montana’s agriculture. The goal is to celebrate the success of the UM Farm to College Program and to raise public and student awareness about the time and effort required to produce the food we eat each day.
“Local foods represent a smaller carbon footprint, will be delivered fresher from the field to the consumer, taste better and are more nutritious,” said Jerry O’Malley, UDS marketing director. “Along with the sustainable benefits to the environment, buying from local food producers has a positive impact on economics across the state.”
The local foods featured at the September event will be supplied by 16 Montana farmers and ranchers.
The “UM Farm to College Fall Feastival” will feature other sustainable business practices, as well as recycling and reuse. All waste materials generated at the event, including food, plates, cups, serviceware and napkins, will be pulped and processed and turned into soil-enhancing planting material to provide a starting point for the next growing season.
“Generating compost from the solid waste from the event effectively demonstrates the cycle of planning, growing, delivering and consuming our food in a sustainable fashion,” O’Malley said.
Information about UM’s Farm to College Program is online at http://life.umt.edu/dining/farm_to_college . For more information, call O’Malley at 406-243-6433 or e-mail [email protected] .
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