Below is an update from Thurman Etchison on the Food Purchases from Local Sources project:
Work is always being done on this but we are nowhere our goal. It is hard to quantify as our prime vendor does not provide info on this.
From: Maloto, Avery (FandS) <fandsamaloto2 at mx.uillinois.edu>
Sent: Monday, July 19, 2021 1:15 PM
To: Johnson, Bryan Lloyd <blj at illinois.edu>
Cc: White, Morgan <mbwhite at illinois.edu>
Subject: [Follow-Up] iCAP Portal Update(s)
Hi Bryan!
I would like to offer a gentle reminder for the iCAP Portal content updates. We would appreciate receiving this information as soon as possible as it allows us to keep the public updated with university & community initiatives.
Right now, I am missing updates for the following project(s):
Please let me know if there is any information or assistance that I can provide to complete these!
Best,
Avery
ArcGIS created an interactive map displaying the information of farms across the State of Illinois. The farms displayed on this map offer direct sales of meat and produce to local markets and consumers on-site.
Help ISTC, Feeding Illinois, the Illinois Specialty Growers Association, and the Illinois Farm Bureau by completing the Farm to Food Bank producer survey today.
The project team is also recruiting participants for a series of virtual focus groups. They seek food producers and distributors, as well as representatives from hunger relief agencies. If you are interested in participating, please contact TAP.
Farm to Food Bank survey deadline extended, focus groups planned
By Joy Scrogum
By commiting to exceed the state local food procurement standards and, therefore, making more that 30 percent of food purchases from local (within 100 miles) by 2015, the University will support local farmers as well as saving energy associated with food transport.
"The University of Illinois – Urbana-Champaign spends 25 percent of its yearly food budget on locally grown or processed food items. Campus dining services also exclusively serve fair trade coffee and almost all seafood is sustainably harvested. The university is also very committed to reducing waste and has enacted efforts to recycle cooking oil for biodiesel production and currently a quarter of the meals served on-campus are trayless."
http://www.csmonitor.com/Business/The-Bite/2015/0826/Twelve-college-camp...
In each dining hall, local foods are marked with a sticker on the protective glass. In addition, a flyer entitled 'Why Eat Local?' is posted at the beginning of the line.
