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Think Globally, Eat Locally    Bringing Local Food to College  Gary Kleppel, University at Albany & Longfield Farm  gklepp...
What buying local does for our economy           SUNY AlbanyPercentage      $$ Staying in the 4x Economic                R...
Tell the University            UAlbany Goes      50 x ‘15                LOCALhttp://www.albany.edu/uas/feedback.shtml
Ramp It Up!If all 64 SUNY campuses would source half of       the food they buy locally, they would                     ge...
Who are we trying to reach?
If you’ve eaten recently,    you’re involved in agricultureEngage: Who’s involved inagriculture? about your food determine...
UAlbany is “Going     Local!”  And Here’s Why
Why Local?1.	  Buying	  local	  improves	  food	  safety	  and	     quality	  2.	  You	  pay	  for	  food	  not	  transpor...
Recent Food RecallsProduct             Source                  Amount           ProblemImported fruits     Asia, Latin  So...
Which would you rather eat?Feedlot –unsustainable          Pasture based – sustainable
Labels are Misleading!Both of these are USDA Free Range chickens
How far does your food travel?                         1600	                           1400	                              ...
Food Service is Risk-Averse
The Logic of Grass-Fed    Compass	  Buys	  In	  
WHADDAYA DO WITH 700    FRESHMEN? Have a Teach-In
Administrators See the Point                             J. Eric Smith                    Steven                    Beditz...
So, What’s “local”?If you know theperson who                      Based on the                                distance tha...
It helps to have a farmer on the faculty
EachUAlbany that you wantTell of us votes with our fork     three times the end of  local food at   a day         your fork!
Gary Kleppel, Professor and Director, Biodiversity Conservation and Policy Program, University at Albany SUNY
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Gary Kleppel, Professor and Director, Biodiversity Conservation and Policy Program, University at Albany SUNY

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Workshop 1B presentation "What’s In It for Us? Motivating Institutions to Buy Locally" from November 15, 2012 Harvesting Opportunities in New York conference.

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Transcript of "Gary Kleppel, Professor and Director, Biodiversity Conservation and Policy Program, University at Albany SUNY"

  1. 1. Think Globally, Eat Locally Bringing Local Food to College Gary Kleppel, University at Albany & Longfield Farm gkleppel@albany.edu; www.the farmatlongfield.com
  2. 2. What buying local does for our economy SUNY AlbanyPercentage $$ Staying in the 4x Economic Region Multiplier25% (last year) $2.25 Million $9.00 MillionIn 2009, about 5% of UAlbany’s food was obtained from local$11.88 Million33% (this year) $2.97 Million producers (that’s $350,000)50% (by 2015) $4.50 Million $18.00 Million
  3. 3. Tell the University UAlbany Goes 50 x ‘15 LOCALhttp://www.albany.edu/uas/feedback.shtml
  4. 4. Ramp It Up!If all 64 SUNY campuses would source half of the food they buy locally, they would generate $272,000,000 in economic development per year!
  5. 5. Who are we trying to reach?
  6. 6. If you’ve eaten recently, you’re involved in agricultureEngage: Who’s involved inagriculture? about your food determine The choices you make the future of farming, the security of your food supply and the trajectory of your economy
  7. 7. UAlbany is “Going Local!” And Here’s Why
  8. 8. Why Local?1.  Buying  local  improves  food  safety  and   quality  2.  You  pay  for  food  not  transporta:on  3.  Your  money  stays  in  your  community  4.  It  keeps  our  local  farms  profitable  
  9. 9. Recent Food RecallsProduct Source Amount ProblemImported fruits Asia, Latin South nd Salmonella vegetables 2000- AmericaSpinach 2006 Mission Farm nd E. coli O157:H7 San Benito, CAGround Beef 2007 EMMPAK foods 2.8 million lbs E. coli O157:H7 Topps Foods, NJ 21.7 million lbs E. coli O157:H7Ground Beef 2008 Hallmark Packing 143 million lbs BSE Chino, CAMeat Poultry Gourmet Boutique 286,000 lbs ListeriaProducts 2008 Jamaica, NYSoy Sprouts 2008 Chang Farm nd Listeria Whatley, MA
  10. 10. Which would you rather eat?Feedlot –unsustainable Pasture based – sustainable
  11. 11. Labels are Misleading!Both of these are USDA Free Range chickens
  12. 12. How far does your food travel? 1600   1400   1,494 miles 1200  Miles  Travelled   1000   800   600   400   59 miles 200   0   Local     Conven1onal   Source: Adams, et al. 2003. LCSA. Iowa State Univ., Ames
  13. 13. Food Service is Risk-Averse
  14. 14. The Logic of Grass-Fed Compass  Buys  In  
  15. 15. WHADDAYA DO WITH 700 FRESHMEN? Have a Teach-In
  16. 16. Administrators See the Point J. Eric Smith Steven BeditzMary Ellen Mallia
  17. 17. So, What’s “local”?If you know theperson who Based on the distance thatproduces your food can travel in onefood, it’s probably daylocal The 250 mile standard
  18. 18. It helps to have a farmer on the faculty
  19. 19. EachUAlbany that you wantTell of us votes with our fork three times the end of local food at a day your fork!
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