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Gary Kleppel, Professor and Director, Biodiversity Conservation and Policy Program, University at Albany SUNY
- 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. What buying local does for our economy SUNY Albany Percentage $$ Staying in the 4x Economic Region Multiplier 25% (last year) $2.25 Million $9.00 Million In 2009, about 5% of UAlbany’s food was obtained from local$11.88 Million 33% (this year) $2.97 Million producers (that’s $350,000) 50% (by 2015) $4.50 Million $18.00 Million
- 3. Tell the University UAlbany Goes 50 x ‘15 LOCAL http://www.albany.edu/uas/feedback.shtml
- 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. Who are we trying to reach?
- 6. If you’ve eaten recently, you’re involved in agriculture Engage: Who’s involved in agriculture? 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. UAlbany is “Going Local!” And Here’s Why
- 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. Recent Food Recalls Product Source Amount Problem Imported fruits Asia, Latin South nd Salmonella vegetables 2000- America Spinach 2006 Mission Farm nd E. coli O157:H7 San Benito, CA Ground Beef 2007 EMMPAK foods 2.8 million lbs E. coli O157:H7 Topps Foods, NJ 21.7 million lbs E. coli O157:H7 Ground Beef 2008 Hallmark Packing 143 million lbs BSE Chino, CA Meat Poultry Gourmet Boutique 286,000 lbs Listeria Products 2008 Jamaica, NY Soy Sprouts 2008 Chang Farm nd Listeria Whatley, MA
- 10. Which would you rather eat? Feedlot –unsustainable Pasture based – sustainable
- 11. Labels are Misleading! Both of these are USDA Free Range chickens
- 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. Food Service is Risk-Averse
- 14. The Logic of Grass-Fed Compass Buys In
- 15. WHADDAYA DO WITH 700 FRESHMEN? Have a Teach-In
- 17. Administrators See the Point J. Eric Smith Steven Beditz Mary Ellen Mallia
- 18. So, What’s “local”? If you know the person who Based on the distance that produces your food can travel in one food, it’s probably day local The 250 mile standard
- 19. It helps to have a farmer on the faculty
- 20. EachUAlbany that you want Tell of us votes with our fork three times the end of local food at a day your fork!