Food is a significant driver of global sustainability outcomes, and Ohio State recognizes the importance of students developing a lifelong appreciation for how their meal choices have larger social and environmental impacts.
To facilitate that education, Ohio State aims to provide local and sustainable food options across its dining facilities. By procuring locally grown fresh products, the university will improve the student food experience, reduce food shipment related emissions, and support the local economy.
Achievements and initiatives
A Food Sustainability Panel comprised of faculty, students, staff and external partners developed a guide to the university’s efforts including defining “local” and “sustainable.”
Student Life Dining Services purchases about 85% of its liquid dairy from Ohio farms.
Some food served on campus comes from….campus! In partnership with the College of Food, Agricultural, and Environmental Sciences, Dining Services uses beef, pork and produce grown on university farms.
After a successful pilot at Ohio State’s Mansfield campus, the Microfarm Project has expanded to the Marion campus to grow more local food and generate new income for participating community members.