Posts filed under ‘University Food’
Starting October 4, Carolina students, faculty and staff can order a weekly bag of locally grown food, pick it up on campus AND support good causes all over the globe. Sprout, a campus CSA (community supported agriculture) project, was developed by Nourish UNC, a student movement for sustainable development and member of the Campus Y.
Sprout partners with Coon Rock Farm, a local, sustainable enterprise, to provide fresh, seasonal produce for the campus CSA. The venture supports the local economy and food system while making healthy food accessible to the campus community. All proceeds from Sprout go to grassroots community development projects around the world.
Sprout members receive a canvas bag of produce each week for eight weeks, starting Oct. 4. The bags will be available for pick up at the Campus Y. Customers will receive a variety of produce each week, depending on the harvest calendar. For the fall, a wide variety of vegetables and greens includes eggplant, okra, zucchini, sweet potatoes, carrots, peppers, baby turnips, salad greens (arugula, mesclun, etc.) and cooking greens (bok choy, kale, etc.). Additionally, this semester Sprout will take pre-orders of Coon Rock eggs, meat products (pasture-raised chicken, pork roast, bacon, sausage, steak) and honey.
A season of Sprout produce deliveries costs $80 ($10 per week). A suite bundle that is twice the single order alongside a side order of produce not in the regular bundle costs $224.
By Amy Armbruster
Carolina Farm Stewardship Association’s 5th Annual Eastern Triangle Farm Tour will have a record 24 sites, including eight new farms. So mark your calendars for Sept. 18-19, 1 to 5 p.m.
We will be showcasing ten farms with sustainable and humane livestock operations, getting the word out about healthy, local meat options. Several are Animal Welfare Approved and all have beautiful animals.
We will have mushrooms again (Spain Farm) and honeybees for the first time (Betsey’s Bee Farm.)
On the urban scene, we are happy to welcome an urban mini-farm in Durham (Two Ton Farm sponsored by Bountiful Backyards) and the farm of the Inter Faith Food Shuttle in Raleigh. These sites, along with the SEEDS Garden in Durham, highlight how to grow a lot on small acreage in the city and how youth can be engaged in the movement.
Another newcomer to the tour this year is Durham County’s newest goat dairy. Located in Bahama, Prodigal Farm has 65 goats and a brand new milking parlor and cheese-making building. Very cool.
And, of course, the tour includes a strong collection of vegetable, flower and fruit producers, where foodies and growers can learn about organic and sustainable horticulture practices.
The tour brochure, an interactive Google map of all the farms and ticket information are available at our website; you can buy your ticket button online. www.carolinafarmstewards.org/etft2010.shtml.
Buttons are $25 per carload in advance and $30 the day of the tour. Single farms are $10 per carload.
— Amy Armbruster is Communications Coordinator for the Carolina Farm Stewardship Association, based in Pittsboro.
UNC took a giant leap forward in providing “local, sustainable, organic” food for students, faculty and staff last week. It opened its “1.5.0” station in the Main Street food court in Lenoir Dining Hall at the heart of campus. The name signifies that much of the food will come from farms within 150 miles of campus, and all of it will be healthy, organic or local.
I sampled some of the local fare today, including the “Grass-Fed Beef Chili” with meat straight from Cane Creek-Braeburn Farms in Snow Camp. It was great to be able to patronize the campus eatery and know where my food came from, which is the way it should be at the nation’s first state university. It was tasty and affordable, too ($3.99). Other choices included short ribs and several organic bean salad plates. Sometimes they have Indian dahl. The only problem now will be trying to resist eating sweet potato fries with local honey butter every day when it’s only minutes from my office.
Business was brisk as students lined up for local healthy food. Mike Freeman, director of auxiliary services, told the Daily Tar Heel he was aiming to just break even, but after only a week, the locavore eatery was exceeding his projections. The new 1.5.0 averaged $1,320 in daily sales — about one fourth of what Chick-Fil-A takes in at its Main Street concession, still the most popular one netting about 30% of food court sales.
I’m betting that when more local food is available this spring, 1.5.0 will get even more attention and sales. The food is healthy, tasty and affordable, a triple bottom line for students, faculty and staff. Why didn’t they have this on the menu when I was in college back in the day?
The new eatery is just one of several initiatives at Carolina to encourage local, healthy diets. University employees have launched a community garden on the edge of campus where students and staff will be welcome to grow their own plots (see Employee Forum Newsletter, page 2). There are at least three other community gardens sponsored by students on campus and in Chapel Hill, including one designed to provide farm training and jobs for the homeless. The School of Public Health is studying our local farm economy, the transition from tobacco and the connections between food, health and the environment. And UNC Hospitals sponsor a weekly farmer’s market with fresh local produce during the growing season.
Students also learn about food in courses across the curriculum, including American studies, anthropology, bio-chemistry, English, folklore, nutrition, environmental studies and land-use planning. Last year the Institute for the Environment co-sponsored a six-part seminar series on sustainable food systems with Duke’s Nicholas School of the Environment and student groups at both campuses.
Next, we’ll take a look at what’s happening at Duke and N.C. State to see which campus has the best local food in the Triangle ACC.