ITHACA, N.Y. — Cornell Dining has purchased food from local sources for years, but this fall it is taking the “local foods” concept to a whole new level by buying corn, potatoes, squash and ornamental gourds directly from Cornell’s farms.
University farms
As part of the Farms-to-Dining Initiative, Cornell chefs are now using produce grown at Cornell University Agricultural Experiment Station farms near campus.
This past growing season, Cornell University Agricultural Experiment Station’s Homer C. Thompson Research Farm near Freeville and Campus Area Farms, which manages agricultural fields on and around campus devoted several acres of farmland that was not needed for research in the College of Agriculture and Life Sciences to satisfy the desire of Cornell Dining chefs to include home-grown vegetables in the 2 million meals served annually in the all-you-care-to-eat dining halls and other food venues on campus.
Cornell Dining has developed relationships with other area farms to offer seasonal vegetables, as well as dairy and meat products.
As part of its commitment to sustainability, Cornell Dining has directed its vendors to purchase food items from local farmers and merchants whenever possible.
Twenty percent
Currently, approximately 20 percent of the produce used by Cornell Dining is purchased locally, regionally or New York state. But the new tie-in with Cornell University Agricultural Experiment Station brings the “local” in local food even closer to home, or campus, to be exact.
In the past, Cornell Dining worked with the Dilmun Hill student farm, the student-run farm that now primarily caters to Manndible Cafe, located in Mann Library.
Last spring, Cornell University Agricultural Experiment Station Freeville farm manager Steve McKay planted a sweet corn variety he thought students would like, and by season’s end, his staff delivered 95 dozen ears to Cornell Dining.
Shelf life
While corn is seasonal, the longer shelf life of some of the vegetables, specifically potatoes and squash, allows them to be easily stored, packed and shipped with short notice as requested by Cornell chefs. Campus Area Farms, for example, grew 23,950 pounds of red potatoes for Cornell Dining this year.
