Purchase and support local and seasonal products in all food categories.
By reducing the distance that food travels, we are able to reduce the impact of transportation and support our regional economy. Choosing seasonal, locally-appropriate food also significantly reduces the energy-driven inputs to the food system such as winter hot-houses, intensive irrigation and significant fertilizer use.
Bon Appétit has already made a strong commitment to purchasing local food. Through their Farm to Fork program, chefs at dining locations make connections with local farmers and producers. Some current highlights from the Danforth Campus include bagels from Companion, honey, some cheeses and meats, locally ground coffee, and produce when available. Bon Appétit is currently pursuing a Guaranteed Cash, Guaranteed Crop program which will pay farmers up-front for crops to be delivered at the end of the growing season. During events such as Low Carbon Day, Bon Appétit provides many local options throughout campus, which are clearly marked and advertised.
ARAMARK purchases many items from local sources or regional distribution entities, including pastas, meats and pickles. Coffee in one of the dining locations is also roasted at a local roaster. ARAMARK is currently investigating availability and tracking of local food from Sysco.
Food grown within 200 miles of campus is most preferable, which is a range sufficient to include most of Missouri, Illinois and parts of the surrounding Midwest. Bon Appétit chefs generally aim for within 150 miles as a first-choice preference, falling within the value specified by WUSTL. Food produced within 600 miles is less preferable, although preferred over food from farther away. Food that is processed within the range is also preferred, although products grown or produced near to campus that travel farther away during the distribution cycle are not preferred.
To achieve this goal, Dining Services with Bon Appétit and ARAMARK will: