Sustainable Food Practices
In 2006, Evergreen dining services contracted with Aramark, was purchasing between 18-20% of its food from local and organic sources. At that time, Evergreen established the goal of exceeding 40% of locally produced food by 2010. Today, a remarkable 32% of Evergreen’s food is purchased from local and organic sources!
Despite exceeding that goal, the Evergreen community continues to strive to improve the many dimensions constituting a sustainable food program. With the Center for Ecological Living and Learning (C.E.L.L.), the historic Organic Farm, several active student groups, and academic programs such as Ecological Agriculture and The Practice of Sustainable Agriculture, Evergreen has a great foundation on which to continue improving its sustainable food services.
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Organic Farm
Established in 1972 the organic farm is one of Evergreen’s most precious and enduring projects. The farm’s annual crop production is just shy of an acre. Food from the organic farm is consumed in Evergreen’s cafeteria, sold from a farm-stand on Red Square, and available to the Olympia residents through a Community Supported Agriculture (CSA) program. Any excess food is given to the Thurston County Food Bank, local charities, or is composted. Evergreen’s organic farm is also the first college farm to officially be certified “salmon safe.”
Farm House
The farm house is a student designed and built structure. Initiated in 1975, and completed in 1980 by Evergreen Eco-design students, it houses a full-time, live-in caretaker and contains classroom space that can accommodate 40 students. The farm house also hosts numerous banquets and festivals.
Academic Programs
The Evergreen State College offers 3 full time, 3 quarter, agricultural programs aimed at providing students with the skills to manage a production agriculture facility and to become more knowledgeable about global and local agricultural practices, understanding agricultural systems, organic horticulture and small livestock production. Among the better known sustainable agricultural programs are Ecological Agriculture;The Practice of Sustainable Agriculture; and Food, Health, and Sustainability.
Flaming Eggplant; The student run café
In the fall 2008, a student run café opened up on campus. The Flaming Eggplant is currently located on Red Square at The Evergreen State College. The cafe strives to use seasonal recipes based on food that is locally available and organically grown. The mission is to nourish people with healthy ingredients, nurture local economy with the business, and break social boundaries to help sustain a unified community.
- Once the food gets to the cafe, the majority of it moves by bike trailer.
- The bread, baked goods, cider, coffee, kombucha, peppermint tea, salmon, and some veggies and fruit are all grown, processed, or made in Olympia, home of the Evergreen State College!
- 88% of the food is organic.
- Disposable ware (i.e. plates, bowls, cold cups, knives, forks, spoons) is 100% compostable.
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Contracted Food Service
Currently, approximately 32 percent of Evergreen's food purchases comes from local and organic sources.
A rebuilt and expanded greenhouse will
- allow for a year-round agricultural teaching space,
- help increase Evergreen’s amount of locally grown organic food,
- help increase revenue to the farm through the sale of food to the local community.
Aramark donated $16,000 to the Organic Farm in 2006. This money was used to build a new greenhouse and purchase a new tractor. Upon accepting this donation the Organic Farm agreed to allocate one third of the greenhouse’s production specifically for sale to Aramark, thereby solidifying the Farm to Fork connection.
The Market’s disposable ware (i.e. plates, bowls, cold cups, knives, forks, spoons) is 100% compostable.
Evergreen only sells 100% organically certified Fair-Trade coffee.
Sustainable Growth in Dining Services Profiling Halli Winstead, Aramark’s Sustainability Intern
May 2008
Higher education is a prime location to explore the practice of sustainable communities, lifestyles, business and agriculture. The Evergreen State College has long embraced the concept of being a learning laboratory for sustainability that allows a student's education to fit a specific area of interest. Halli Winstead, Aramark’s Sustainability Intern, is a case in point. Halli’s effort – along with the dedication of dozens of staff and students – have done a remarkable job of increasing sustainable practices as they relate to Dining Services. Learn more…
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