The University of Iowa’s commitment to sourcing local produce creates a powerful connection between local farmers and the students and personnel the university feeds every day, a connection that benefits all involved.
University of Iowa chefs cite freshness and quality among their reasons for buying local. Scholars receive nutritious meals to fuel their minds and bodies as they teach and learn. And for one local farmer, the partnership provides a vital source of steady income that’s helped keep his business alive.
The university sources a wide variety of local produce from the Field to Family Food Hub to serve all around campus, from residence hall marketplaces to special events.
“We definitely see a difference between local and items that are brought in using conventional methods,” said UI Executive Chef Barry Greenberg. “The local items have a longer shelf life, as they are harvested just a day or two before being delivered to us.”
Among UI Housing and Dining institutions, the Cold Food Production Kitchen perhaps has the most reach of all, serving as a central support kitchen that prepares items for dining halls, retail outlets and catering operations. Retail Chef Michael Graham has sourced local peppers, cucumbers, lettuce, fresh herbs, tomatoes, and zucchini through Field to Family, used to make salads, sandwiches and prepped snacks distributed all around campus.
In recent years, nearly anyone who’s picked up a ready-made salad– a staple grab-n-go option at UI retail locations–has met the Food Hub farmers at All Seasons Harvest via their lettuce mix. The Cold Food Production Kitchen buys several cases almost weekly.
“It’s just been really nice that each week we can count on that business,” said All Seasons Harvest’s Brian Moulds.
All Seasons Harvest is a midsized producer located north of Cedar Falls that produces lettuce and other veggies. The operation uses aquaponics, a “way green” method (to use Mould’s words) in which food grows above fish tanks, cleaning fish waste out of the water and using it as fertilizer.
Too small to sell to major retailers but too large to survive through farmers market sales alone, All Seasons Harvest almost went under last summer. Moulds said his partnership with Field to Family and the university essentially saved his business.
“When a major institution like the UI commits to local foods, the benefits ripple through our local food economy,” said Giselle Bruskewitz, Food Hub Manager. “Access to that kind of wholesale market can provide the stability our farmers need to succeed.”
All parties involved — from farmer to consumer– will continue to benefit from maintaining this connection for years to come.
“Our department prides itself on being culinary focused and using local Iowa products,” Greenberg said.