Food raised or processed by farms, coops and businesses within a 100 mile radius for large farms, coops and businesses or a 200 mile radius for small to mid-size farmer-owned and operated farms/businesses. Foods considered local must also be minimally processed, produced in an environmentally sound way under fair labor conditions, and be procured from transparent farms and businesses open to hosting students for educational purposes.
1. Increase sustainable food purchasing in select food categories.
2. Improve nutritional environment in campus eateries (e.g. making water the default beverage).
3. Reduce food waste in all campus venues.
The following values guide Luther's food purchases:
Read more about these values.
Luther's sustainable food purchase practices are featured in the Harvest 2015 issue of Edible Iowa River Valley magazine.
"When there's a goal in place, it really does set things rolling in a way that wouldn't be possible otherwise."