Local Food Sourced Salad Bar or Hyper Local Salad Bar
Project Participant(s): Ellen Sizer (with mentoring from Dr. Kriyger)
Description & overview of project:
This project was inspired by the continuous and hard work I have put in to make OWU’s campus more vegan and vegetarian friendly. I have been meeting with Chartwells on a bi-weekly basis for the last year to discuss ways in which I can turn my ambitions into a reality. Through this collaboration with Chartwells I was able to implement small changes in the menu here at OWU. There are more tofu options, an abundance of soy milk, and tofurky has been added to the rotation in weekly dishes. The project of the Local Food Sourced Salad Bar is an ambitious step in accommodating the needs of vegetarian and vegan students. However, I do not think only vegetarians and vegans will use the salad bar. I think this revamping of salad bar will be utilized by all and it is a way to make the campus more vegan/vegetarian friendly without portraying the options as vegetarian or vegan. It’s salad! I hope the new salad bar will inspire more local venders to supply their vegan and vegetarian food. I hope that this transition will not come with a negative social stigma that most labeled vegan and vegetarian foods usually do. I plan to make this transition seamless and as user friendly as possible through the ways in which the food is presented, through panels, tastings, and advertisements. I hope to entice everyone to try the novel food and to disregard the social implication that vegan(and sometimes vegetarian) food is branded to be gross or un appetizing.
The project itself:
The purpose of the project is to install an all local food salad bar inside Smith Dining Hall in order to inspire more local venders to provide their services at OWU. Eating and buying local has many benefits. Some of which includes: the food is full of flavor, there is more nutrients compared industrial store bought, buying local supports local economy and local workers, benefits the environment, and there is more knowledge about what and where food is grown. Seminary Hill Farm is the main food provider for this project. They are 3.3 miles away and can provide food year round and in large quantity. I am hoping this project will jumpstart more local venders to appear at OWU. Therefore, I am also contacting a few other vegan and vegetarian chefs or small businesses in the Columbus area who can provide to large institutions such as OWU. Their names are located below. I am planning to discuss with them their views on local and vegetarian foods and the lifestyle that comes with it. I also plan invite them all to a tasting and panel at the end of the semester.
Outline of project:
Seminary Hill Farm– utilize as main supplier
– They are local
– Simple concept
– Similar partnership that would ensue between Chartwells and other local and regional food suppliers (that are outside of the typical network of industrial food suppliers Chartwells uses)
– Year round supplier: SHF has capacity to supply needed produce in the quantities needed and on the schedule required for food providers such as Chartwells (unlike many local farms who have certain items certain times of the year)
– Quantity available
– There are lots of connections between OWU and Seminary Hill Farm:
– long history of connections/collaborations between MTSO and OWU
-new internships focused on organic farming and the sustainable agriculture for Environmental Studies (and other) majors at OWU
– Taste is better (maybe!)
– known supplier, known circumstances under which the food is grown
– Utilized by entire student body (not just vegetarians and vegans)
– Inspire more local food options: veggie burgers from Dublin or Patty Cake Bakery or Del or Portia
Ultimately: permanent installation of local salad bar in Smith
End of Semester: A workshop in Smith featuring local chefs and restaurants to review our plans, help promote it
– Formal Proposal
– Speak with Dan McGee
– Speak with Tadd Peterson, Manager of Farm and Food of Seminary
– Reach out to Columbus small businesses: to get advice, invite to a discussion (with Veg club), to be featured at end of year tasting.
– Pattycake Bakery-vegan deserts
– Del Sroufe: vegan chef in Columbus
-Portia’s Cafe: vegan restaurant in Columbus
– Get samples to provide for dinner in GEOG 360
Tadd Petersen: Manager of Farm and Food at Seminary Hill Farm.
I am hoping he will be able to ignite the transition from current salad bar item to local salad bar items through his leadership at Seminary Hill Far. I also plan to ask him about his insight on the use of pesticides and the benefits of local food. Finally, I hope he will be able to be part of discussion panel and tasting at the end of the semester.
Seminary Hill Farm Webpage: https://www.mtso.edu/ecotheology/seminary-hill-farm/
It is the farm located on Methodist Theological School in Ohio’s campus. They are committed to sustainability through theology and ecology. It is a great opportunity to take advantage of and I plan to work with them extensively in the next few weeks.
Dan Magee: Director of Dining Services for Chartwells at OWU. I am meeting with Dan bi-weekly basis to touch base on progress made in the project. Also Dan Magee is a source of information and works as a liaison to Chartwells and the potential reality of my project.
Pattycake Bakery: Jennie Scheinbach
Located in the heart of Columbus, Pattycake Bakery is an all vegan bakery that goes beyond their food in order to be sustainable as possible. On their website they list a multitude of habits the bakery does in order to maintain “green” and sustainable. Some of those habits include: compost all of our food waste, recycle everything, and reuse cardboard boxes to package wholesale orders. I plan to collaborate with them and hope they attend a panel and participate in a tasting at the end of the semester.
Del Sroufe :Wellness Forum Foods:
Del Sroufe is a chef who has a main focus in plant based diet and cuisine, He is in the Worthington area and will be a great resource for advice in sustainability and for the panel and tasting I plan to invite him to and be in.
Portia’s Cafe: Yiamouyiannis
This cafe located in Columbus is committed to sustainability and healthful options leaning toward the vegan and vegetarian lifestyle. Their mission is to create an inviting space for all dietary needs. My goal is to speak with the owner and to get their view on sustainable living and ways to improve my project going forth. I also plan to invite them to the discussion panel and ask them to provide food for a tasting.
Shin, Yeon Ho, and Murat Hancer. “The role of attitude, subjective norm, perceived behavioral control, and moral norm in the intention to purchase local food products.” Journal Of Foodservice Business Research 19, no. 4 (September 2016): 338-351. Academic Search Complete, EBSCOhost (accessed February 21, 2017).
Hempel, Corinna, and Ulrich Hamm. “How important is local food to organic-minded c onsumers?.” Appetite 96, (January 2016): 309-318. Academic Search Complete, EBSCOhost (accessed February 21, 2017).
Both of these articles analyze some of the social norms that come along with being “green” or following the “all organic” trend. I wanted to include these articles to highlight that I believe my project will not reflect a social movement, but will accommodate a wide range diets and backgrounds. I think this project will discourage people from eating the salad bar or the potential local foods from local venders. I think it will be a seamless transition anyone can and will enjoy. Even thought I agree with the green movement, I believe this project does not hinder the negative implications the “green” movement accommodates.
MACRAE, ROD, VIJAY CUDDEFORD, STEVEN B. YOUNG, and MOIRA MATSUBUCHI- SHAW. 2013. “The Food System and Climate Change: An Exploration of Emerging Strategies to Reduce GHG Emissions in Canada.” Agroecology & Sustainable Food Systems 37, no. 8: 933-963. Academic Search Complete, EBSCOhost (accessed February 21, 2017).
I was able to find research supporting the fact that locally grown seasonal fruits and vegetable reduces green house gas emissions. And that less transportation and smarter load sizes reduces the green house gas emission. One interesting fact the article, “The Food System and Climate Change: An Exploration of Emerging Strategies to Reduce GHG Emissions in Canada” found was that in order to reduce green house gases remarkably, it has to be a combination of factors. Less refrigeration, less transportation use, and most importantly, more organic practices will reduce greenhouse gasses amount. Event though these findings were focused on Canada, much of their research is based on the food industry located on a more global scale.
HECK, ALEXANDRA. “A great campus food makeover.” Maclean’s 129, no. 44 (November 7, 2016): 74-77. Academic Search Complete, EBSCOhost (accessed February 21, 2017).
This periodical reflects a similar project that I am doing at St. George’s campus. They completely ditched their food provider, which was Aramark, and decided to head the more sustainable and eco-friendly route by teaming up with local producers such as Harmony Organic dairy company. This periodical gives me hope in the potential success of my project and it also inspires me to contact St. George and discover more about the positive changes the food provider switch has made to the campus as a whole.