Eating Local at URI A 2016 Honors Project

Why Local? Supports our local farms and our local economy Less Travel = less waste and fresher food Encourages diversification of local agriculture Builds connected communities Preserves open space Promotes eating “whole” food and better overall health Encourages people to think about where their food came from and how it was produced - to care.

URI Now... Claims we purchase 25% of our food locally Does not track where our food comes from Bidding System When questioned was not aware of the 25% statistic Dining staff open to increasing local food Purchasing department is hesitant

Students Want It The Petition Would you like to see our dining halls procure more regionally sourced food? 243 signatures and counting! Set up a booth next to Hope dining hall during dinner time (2x) Table during the Earth Day Celebration on the Quad Classroom announcements

The Students Want It The Survey 100 Responses Spread via Social Media Advertised on the Division of Student Affairs homepage Word of mouth

Results

Student Engagement Slow Fish Workshop Filleted and cooked whole underutilized fish from the Galilee Docks in Narragansett Invasive green crabs (Carcinus maenas) Atlantic butterfish (Peprilus triacanthus) Silver hake (Merluccius bilinearis)

Community

Education

Student Engagement Tours of Local Vendors and Farms Casey Farm Seven Stars Bakery East Farm Other Food Advocacy Events Tour of Farm Fresh Rhode Island RI Farmers Markets Food Documentary Events Apiary Fish Lecture On Campus Farmers Market

Advocacy

UMass Amherst 19,000 students on the meal plan Signed the Real Food Challenge Currently procures 20% of their food from local sources Student lead initiatives Hampshire Commons Permaculture Gardens Social Media Kendall Foundation Grant - awarded $485,000 to advance their resilient, local and sustainable food system

Permaculture

The Kendall Foundation “Our interest in the food system was born from frustration and hope experienced over the past decade. Frustration from the inability to effectively get beyond the debate and denial of the presence of a warming climate and what should be done about it. Hope from observing the way in which small New England farms are able to confer health, economic, and environmental benefits on their communities by directly connecting with their consumers and their communities” They are a resource to: ● Regional leaders who have begun to articulate a bold long term sustainable agriculture goal for the New England region ● Those working toward the New England Food Vision of 50% by ● Organizations working to rebuild a healthy NE food system

The Real Food Challenge Signing the Real Food Campus Commitment 20% by 2020 Utilizing their Real Food Calculator Community of support Resources and Examples A plan of action

The Tracking Internship Students will utilize the Real Food Calculator to determine exactly what URI purchases from local sources Could be part of the Sustainable Agriculture and Food Systems, Nutrition, Business, Computer Sciences Curriculums Coordinated by Marta-Chiarri

Who Comes Next? Leaders of the Slow Food Club, Student advocacy for Sustainability, Nutrition club and the Agriculture club Leaders already dedicated to the mission: Vanessa Garcia Polanco, Shay Krasnoff and Rachel Okeefee

So what do ya say? Want to get Local?