Going Local: A Student-led Initiative
Colby-Sawyer students are encouraged to take charge of their education and use their knowledge to initiate change. Garrett Dunnells '15 did just that. The environmental science major worked for more than a year to ensure that 20 percent of the food items offered in Colby-Sawyer's dining hall come from local sources.
In April, 25.7 percent of Colby-Sawyer's food purchases came from sources within 100 miles of the college. Chicken, pork, beef, soymilk, butter, bread, milk, yogurt and cage-free eggs are just a few of the local products now on the menu.
“I took Environmental Issues, and that class really opened my eyes to how people can make change and what you can do on a more personalized level rather than through political or mass changes,” said Dunnells.
Dunnells believed he could reduce the environmental impact of Colby-Sawyer's meals and talked with Director of Sustainability Jen White '90 about next steps. That led to a petition, which after just two days had more than 700 signatures—about half the student body—and was presented to the administration.
“That petition was the start of an intense effort to figure out how to integrate local foods into our menus,” said Mike Heffernan, general manager of Sodexo Dining Services.
Local Partners, Local Food
Dunnells, Heffernan and the Sodexo team looked for local options and worked to figure out how the college could afford to buy locally.
Black River Produce, a Vt.-based vendor and a primary supplier for Sodexo at Colby-Sawyer, had a lot of what they were looking for. The vendor sourced local products, including some meat products processed at its own plant. As a result, much of the pork, beef and chicken offered in the dining hall are from local farms.
By buying local, Colby-Sawyer depends less on trucks bringing out-of-season goods across the country, which reduces fuel consumption. It also minimizes the college's negative environmental impact while maximizing the food's freshness, taste and nutritional value. This approach, in turn, strengthens the local economy, preserves open space and lowers the college's carbon “foodprint.”
Executive Chef Henry Doyle played a crucial role in partnering with the local vendors, as well as adjusting menus to accommodate these options. “We've been working closely with Jen White, and I have the same passion she has for it,” said Doyle. “If we work with local people, it helps the total economy and keeps people employed. I'm all about keeping it in your own neighborhood.”
More changes will come as Sodexo strives to improve the sustainability of the college's food.
“It took a while to get this far, and now we're reaping the benefits,” said Heffernan. “We're still looking for what else we can do, though.”
-by Elaine Edgecomb '14 and Jacqueline Susmann '14
Colby-Sawyer College is a comprehensive college that integrates the liberal arts and sciences with professional preparation. Founded in 1837, Colby-Sawyer is located in the scenic Lake Sunapee Region of central New Hampshire. Learn more about the college's vibrant teaching and learning community at www.colby-sawyer.edu.
Colby-Sawyer College, 541 Main Street, New London, N.H. 03257 (603) 526-3000
