UM program focuses on buying food locally for school consumption to nourish the campus commuity and the state’s economy.

The University of Montana is launching a new program to nourish the campus community and the state’s economy.

By BETSY COHEN of the Missoulian

UM’s Dining Services and four environmental studies graduate students have teamed up to create what is officially called the "UM Farm-to-College" pilot project, which focuses on buying local and regional produce for university consumption.

"This is something I have been wanting to do for a couple of reasons," said Mark LoParco, director of Dining Services. "Not everybody looks at education as a business, and we are very much a business. One of the ways we can move peoples’ perspective beyond the university’s classroom duties is to engage in something that impacts the state."

UM spends approximately $2.5 million on food each year, most of which is for out-of-state produce provided by a national food wholesaler, he said.

"If we can help keep the money in the state by buying local and regional products, I think everyone will benefit," LoParco said. "It will help keep Montana farms alive and it will cut down on transportation costs and pollution."

Moiese egg farmer Leslie Kline said she is excited about the university’s initiative.

"It would be wonderful to sell more and more things locally, and I’m certainly interested in helping support this effort at the university," said Kline, whose 800 hens produce about 250 dozens of eggs each week for Missoula’s Good Food Store.

"It’s just a program that makes good sense," she said.

On May 8, Kline’s certified organic eggs will be used in omelets and other meals UM’s Dining Services will cook up for the pilot program’s official kickoff breakfast banquet made from locally harvested products.

Although it is just in its infancy stage, everyone involved with the project believes it will be instrumental in building healthy, long-term partnerships between UM and Montana’s agricultural businesses, said graduate student Claire Emery, who is involved with the effort through a UM course called "Environmental Organizing."

"It’s a very simple, concrete way the university can support the local economy, but it’s also a way for the university to participate in strengthening our communities and help protect the natural and cultural history of this state," Emery said.

Success of the project hinges on finding local and regional businesses like Kline’s that can supply the quantities the university needs, when it needs it, at a fair and affordable price, said Elliot Westwater, Dining Services marketing manager.

It’s a challenge, all agree, because it’s an uncharted journey for everyone involved.

"We hope to grow this program, the money is there to do it, but we are still figuring out the best way to go about it," Westwater said

And there are still a lot of things to do to make the program work beyond one breakfast, said UM environmental studies professor Neva Hassanein.

Among the yet-to-be-tackled challenges: How to facilitate and juggle orders and delivery between UM and the dozens of small Montana producers on a regular basis, and how to create an blueprint for institutional food purchasing.

"I think these are issues that can be solved," Hassanein said.

"Once we can see this program put successfully into place at UM," she said, "our hope is that other schools and hospitals will follow suit."

Reporter Betsy Cohen can be reached at 523-5253 or at [email protected]

If you’re interested

The University of Montana is hosting a breakfast called "Montana Mornings" which will feature a meal made from locally farmed foods, including eggs, honey, apple cider syrup, potatoes, sausage, cheese and milk from state dairies served in UM’s food court from 7:30 to 10:30 a.m. Thursday, May 8. Local producers and farmers will be on hand to talk about their products and farms. For more information call 243-6325.

http://missoulian.com/articles/2003/04/30/news/mtregional/news06.txt