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from the issue of November 3, 2005
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Nebraska meals come to campus
BY TROY FEDDERSON, UNIVERSITY COMMUNICATIONS
Chickens raised in Fullerton. Corn on the cob hand picked in Seward. Organic produce grown near Denton. Free-range eggs collected outside Raymond. Grain sown in Marquette. Salad dressings mixed in Duncan and Omaha. Flowers and produce cultivated in Waverly.
Under agreements between UNL Dining Services, farmers, ranchers and small food processors, "Good, Fresh, Local - The Nebraska Sustainable Food Project," is bringing those types of Nebraska flavor - along with education - to the tables of the Cather-Pound-Neihardt dining hall this semester.
"This is a project we have talked about for the last seven or eight years," said Pam Edwards, assistant director of UNL Dining Services. "There have been some challenges, but we've all felt this was important because we are in Nebraska and this is an agriculture state."
Partnering with the University Food Processing Center, dining services invited a number of Nebraska growers to the Cather-Pound-Neihardt facility to discuss the program on July 23. Edwards said about 20 producers - the majority of which came directly from the weekly farmer's market in the Haymarket - attended.
"We presented them with the information on the project, what we were proposing and asked for their feedback," Edwards said. "They were very excited about it. It turned into a great meeting."
Kevin Loth, owner of Shadow Brook Farms in Denton, was among those attending.
"I was very eager to participate," said Loth, who has been involved with the organic food business for 20 years, including the last 11 operating Shadow Brook Farms. "I thought it was an excellent idea, a great way to introduce the collegiate population to consuming foods grown locally."
Lining up the necessary commitments through the University Food Processing Center following the meeting, Cather-Pound-Neihardt served up the first meal produced mainly from Nebraska products in September. Some 620 meals were served. Which Edwards said was 50 more than usual.
"Word definitely got out about what we were planning," Edwards said. "We had very positive comments from our students, a lot of thumbs up and thank yous for doing this."
Along with learning what food was provided locally, students also had the chance to sit with some of the producers who attended the meal.
"I took my family down and we all sat down and had the meal together," Loth said. "It was a great opportunity to educate. And, truthfully, I was pleasantly surprised at how well the event was promoted and the response was tremendous."
The second Nebraska meal was served Oct. 20 and the third on Nov. 2. Edwards said Cather-Pound-Neihardt will also offer Nebraska-grown products during Thanksgiving and holiday dinners on Nov. 17 and Dec. 3.
"And, we're also planning out what we're going to do for next semester," Edwards said. "That is one of the real, critical lessons we've learned. You have to plan and be able to give the producers the menus so they can plan for the amounts we need.
"But, overall, the producers have been great to work with. They really came through for us on this project."
Food to school projects supplying products to primary and secondary schools and universities are growing nationwide. Edwards said similar programs have been in place in California - where crops can be grown year round - for a number of years. Mark Hutchinson of the University Food Processing Center said similar college programs are in place at a number of colleges nationwide, including the University of Wisconsin, Ohio University and University of Northern Iowa.
"We are going to take it slowly, but our goal is to expand what we have," Hutchinson said of the UNL project. "Even if these kinds of meals can not be offered regularly, we can still serve components of meals when possible."
Edwards said the University Food Processing Center played a critical role in helping Dining Services get the Nebraska Sustainable Food Project running.
"The food processing center has worked with sustainable agriculture producers for quite some time," Edwards said. "Their contacts made this project possible."
Edwards and Hutchinson also credited Cather-Pound-Neihardt managers and staff.
"When we talked with the Cather-Pound-Neihardt management staff, they were very interested in trying this," Edwards said. "They were great supporters and agreed to do this. Without their enthusiasm, this partnership would have never been possible."
GO TO: ISSUE OF NOVEMBER 3
NEWS HEADLINES FOR NOVEMBER 3
Teens experience collegiate science
Nebraska meals come to campus
Pharmacy continues free prescription delivery service
Scopes trial symposium this week
Arboretum names rare rock clematis a 2006 GreatPlant
Featured Speaker
FROM THE ARCHIVES
Kruger Collection goes 360° online
Nebraska entrepreneurs rate health care as top cost of doing business
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