By Charlyn Fargo
If you want to know what will be trendy in 2016, just look to University of Illinois students – they want locally grown, even in their dorm food.
And they’re not alone. Consumers, everywhere want to know who grew their food and where it’s coming from.
“The students want to know the story behind the food,” said Dawn Aubrey, associate director of housing for dining services at the U of I campus in Champaign-Urbana. “Sales increase when there’s a story behind a dish.”
Aubrey spoke at a recent local food workshop at the U of I.
Illinois farmers need to take that to heart. College foodservice is the birthplace of food trends and increasing university student demand for local food can translate into a lifetime of more mindful eating.
Statewide, there are increasing opportunities for local farmers to sell to large-scale institutional and grocery store buyers. At the same workshop, attendees heard from high-level officials from major food distribution firms interested in purchasing significantly more locally grown food.
University of Illinois Dining Services spends $15 million a year on food, according to Aubrey. And he expects the percentage of this annual food budget that is spent on local food likely to grow over time, as more students make informed food choices and demand higher quality, and as the university implements its climate action plan, adopted in 2010.
The climate action plan includes a goal of purchasing 30 percent local food by 2015, which means food produced within 100 miles of Champaign-Urbana. If the University reaches its goal of 30 percent local that would add $4.5 million into the local economy central Illinois economy.
Research conducted by Dane Hunter at the University of Illinois found that an important effect of local spending is that the effects can compound over time. When local spending increases and local businesses prosper, they can offer more products and services which in turn lead to more sales and more successful businesses, Hunter said.
Hunter added it would take only 100 acres to supply all of the flour, bread and baked goods for campus, less than 20 acres to supply dry beans, and 300 acres to supply soybean oil.
Hunter describes large institutions like the University of Illinois as “anchor institutions,” which can significantly impact the region through its purchasing to create regional jobs.
Supporters believe the local food movement can provide rural economic development, increase the financial viability of area farms, allow more young people to farm, and provide fresh, flavorful food to area residents.
“The trend toward more local food is incredibly important for farmers, especially those who want to turn over a thriving family farm to the next generation,” says Bill Davisonm local food systems educator for the University of Illinois Extension.
Look for the trend to continue in 2016.
