Food Sourcing

Increase production and purchase of locally and sustainably sourced food to 40% by 2025

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 increase the amount of local and sustainable food options it provides across its dining facilities to equal at least 40% of its food offerings by 2025. Achieving that goal would place Ohio State among the leaders in higher education, particularly for large research institutions. By increasing local and sustainable food sourcing, the university will improve the student food experience, increase local procurement of fresh products and support the local economy.

Additional accomplishments and initiatives

  • A Food Sustainability Panel comprised of faculty, students, staff and external partners guides the university‚Äôs efforts on this goal.
  • Ohio State increased local procurement of fresh products, purchasing about 85% of its fresh dairy and at least 95% of its chicken from Ohio sources.
  • The university is expanding an urban microfarm project initiated at Ohio State Mansfield.

Take action

  • Be curious about the global food system.
  • Read labels to aid in choosing locally sourced food.
  • Shop at local farmers markets.
  • Start or join a community garden.