Local Food Statement

Grinnell College believes that locally grown food has many advantages. Food that is grown and processed close to where it will be consumed can be fresher, healthier and more flavorful. Purchasing locally grown items supports local businesses and farmers and reduces transportation costs, environmental impact, and the use of preservatives.

In light of these benefits of locally grown foods, Grinnell College will make reasonable efforts to identify and makes purchases of affordably priced local food products that reflect the College's commitment to environmental responsibility. In seeking local food, the College will use a three-tiered definition of local, placing the highest priority on food that comes from Poweshiek County and the surrounding counties (Tama, Benton, Iowa, Keokuk, Mahaska, Marion, Jasper, and Marshall), followed by prioritizing food from the state of Iowa, and then food from the Central Plains region.

For more information, read the Spring 2006 student project, "Local Foods and Grinnell College Dining Services".

Grinnell College's local foods purchasing was highlighted in a recent article in Food Service Director Magazine. Check it out!

Grinnell College Dining Services Local Foods Efforts Recognized

Grinnell College's Dining Services has been recognized for its efforts in local food purchasing and recycling by the Sustainable Endowments Institute . Of the 100 colleges and universities with the largest endowments in the USA and Canada, Grinnell College is one of 26 to receive this recognition for its leadership in sustainable campus operations.

Each school was given a "report card". Grades of A-F were awarded. Grinnell received an "A" in the category of "Food and Recycling". Not only that, but Grinnell College was highlighted as one of four schools that were "Leading by Example" in the introduction to that section of the report.

The reviewers wrote: "Grinnell College dining services uses local, organic products for most staple ingredients, including organic flour and local milk, eggs, herbs, pork, and some fruits and vegetables. Pre- and post-consumer food waste is composted using a pulping machine and donated to a local farm, diverting approximately seven tons of waste each month."