As a supporter of local food economies and a proponent of getting local and organic foods into campus dining facilities I thought I would pass on a few pictures and experiences I am currently having in my own backyard (literally!)

It all started with the desire to have farm fresh eggs and a new project to experiment with. Along with my best friend Ben, we are raising Khaki Campbell ducks (a special egg-laying variety) in our backyard experimenting with small scale semi-urban agriculture.

Many campuses across the country have begun to embrace the idea of trying to get more local and organic produce into their dining facilities. What we choose to eat on a daily basis has implications far beyond what most of can even begin to imagine. Being a conscious consumer of what one eats can go a long way towards becoming a more sustainable society. It is inspiring to read about all the energy behind the local foods movement on campuses and all the schools that have begun offering degree programs in sustainable agriculture. Be sure to check out the AASHE resource center for examples of such programs in the near future.

Here is a neat article from USA Today, “More University Students Call for Organic, ‘Sustainable’ Food” describing how what is served in campus dining facilities plays a role in where students choose to attend college. http://www.usatoday.com/money/industries/food/2006-09-26-college-food-usat_x.htm

It is my hope that AASHE can continue to play a role in supporting and providing resources related to food and the ways in which campuses can become more sustainable in their food choices. Check back for more updates.

Backyard Duck Update: The ducks are almost full grown and should be laying eggs by late October. Stay posted for more pictures!

This entry was posted on Friday, July 20th, 2007 at 10:36 am and is filed under Dining Services, Niles Barnes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.