One of our closest daily connections with the natural world is through the food we eat.  As Michael Pollan explains in his book Omnivore’s Dilemma, “How and what we eat determines to a great extent the use we make of the world.”

It is estimated that 1/3 of global greenhouse gas emissions come from food production.  The average meal travels 1,500 miles to our plate. Guest workers throughout the country work for less than minimum wage to pick and slaughter our food. Half of Iowa’s rich topsoil has eroded away into the Gulf of Mexico, where there is a large dead zone, devoid of life, caused by the fertilizer run-off from our farm fields. And after all the environmental and social damages caused by our food system, our national health is deteriorating due to diet-related illnesses like obesity, diabetes, and heart disease.

Recognizing the importance of a new food system, Luther included in its five-year strategic plan a goal of purchasing 35 percent of our food from local sources. Since the strategic plan was approved, Luther’s local food purchases have increased from 2% to 10%, as our Dining Services works with area producers to increase supply.

Currently Luther purchases from approximately 17 local producers, which are located within a 100-mile radius of campus.

Some of the challenges that lie ahead for reaching the goal of 35 percent include cost, seasonality, and processing/storage.  Luther has found that most local foods cost 30-50 percent more than the normal distributor's cost. This stresses the food-buying budget.  Iowa’s seasons limit the times of year that fresh, local produce is available (however Plantpeddler in Cresco is breaking nature’s rules using greenhouses: http://plantpeddler.com/SCF.htm).  Finally, preparing fresh, delicious meals using local foods is very labor intensive compared to processed, ready-to-serve items.  To increase local purchasing will require staffing issues and storage spaces to be re-evaluated.

Nevertheless, local foods hold a special place at Luther:

• For the local farmers and economy that are supported by our purchases
• For the local environment that benefits from small-scale, sustainable operations
• And for the students that come to the cafeteria on “Local Food Nights” with a smile on their face because they love how fresh, local food tastes!

Campus Organic Garden

In the words of the Flannery Cerbin, garden manager during the 2008 season, “The mission for the gardens is twofold: to provide inspiration and elevate the knowledge of the general campus and to provide good, nourishing food.”

Flannery was one of three students that planted, weeded, watered and harvested their way through the summer in Luther’s organic gardens.

The student-run gardens grow vegetables and herbs on a total of about 1/2-acre. This food is used in Luther College Dining Services locations.

In an era when many people don’t know where their food came from and how it was treated, this garden fills an important place for the campus community.