Inspiration for Locavores (Overheard at the Farm to Caf Conference)

Locavore: another word for “normal” in the 1st half of the 20th century.

Interstates were the end of the 150-160 acre farm

Local food is not cheap, but it is fresh, nutritious, and tasty.

85% of your food dollar goes to processors and marketers. Buy Mower, Grow Mower.

-–Chuck Shulstad, Polk Co. Master Gardener
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Our nutrition policy is not consistent with our agricultural policy.

2/3 of Americans are overweight or obese

Farm to cafeteria can work in Minnesota despite our seasonality. (Honey, bison)

-–Stephanie Heim, U of M Farm to School Coordinator
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This isn’t a new thing: farmers used to provide food to institutions in the 50s.

--Larry Kruger, Minnesota Department of Agriculture Food Inspector
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Think about it as a way to rescue the taste buds of our kids.

It’s more cost-effective to buy some vegetables, such as carrots and cabbage, in Minnesota than from California.

Local foods have higher value because they have more nutrition and flavor and less waste from spoilage in comparison to other unprocessed vegetables.

Obviously you pay more for local beef, but it’s not the same product, doesn’t tell the same story, and it’s the right thing to do.

--Comments from Farm to Cafeteria Workshop panel including David Olson, Reinhart Foodservice, and Peter Abrahamson, Bon Appetit Management Company.