Local Foods Initiative
Northland College has established a goal of using 20% local foods on campus for the 2012-2013 school year, with the ultimate goal of 80% local food over time. Northland, in partnership with its food service provider Chartwells, has been working with the UW-Extension, Chequamegon Food Co-op, Bayfield Regional Food Producers Cooperative (BRFPC) and other local farms to meet the demand of hungry students with locally produced food. The BRFPC, an organization comprised of 12 local farming and food processing businesses, has contracted with the Chequamegon Food Co-op, a member-owned natural foods store, to supply local farm products to Northland College and other area educational facilities. A food distribution network helps connect small, local food producers with large institutions such as schools and hospitals. This food distribution project will be instrumental in the effort to bring local food to area cafeterias. At Northland, a new station in the Baldwin Dining Commons, the Chequamegon Kitchen, will host a local protein, starch, and vegetable each day.
Local Foods at Northland College include (dependent on season and availability):
- Apples
- Applesauce
- Blueberries
- Broccoli
- Cabbage
- Canteloupe
- Carrots
- Cucumbers
- Eggs
- Honey
- Jams and Jellies
- Lettuce
- Maple Syrup
- Meats
- Onions
- Peppers
- Potatoes
- Spinach
- Squash
- Tomatoes
