University of Montana

• Type: Public, 4 yr, 10,000-15,000
• Region: Northwest
• City: Missoula
• State: MT
• involvement in the Real Food Challenge?
  Level 3: Taking the Challenge
• Food budget: 2,500,000
• Provider: self operated
• Dining Services Director/Executive Chef: Mark LoParco
• Farm size: 6.5
• Farm operated by students? yes
• Successes and achievements: -The Student/Community Garden is comprised of seventy-two 15’ x 15’ plots, including a compost pile, two Food Aid plots, and a berry patch with well established raspberries, strawberries, chives, and a future as a berry patch/perennial herbs plot. http://www.cas.umt.edu/evst/asumgarden.htm -Our University Dining Services' Farm to College program began in 2003 and spends over 20% of its budget on local food. http://life.umt.edu/uds/name/Overview
• Composting: pre-consumer food waste, post-consumer food waste
• Food activities: student farm/garden, farm-to-college program, organic purchasing, local purchasing, academic programs, humane purchasing, student organizations
• Farm functions: CSA, food donated for hunger relief , other educational
• comments: Since its inception in 1997, the Program in Ecological Agriculture and Society (PEAS) has combined traditional academics with hands-on work at an urban, organic farm, which produces tens of thousands of pounds of fruits and vegetables each season for low-income Missoulians. The internship - available for both undergraduate and graduate credit - is offered fall, summer, and spring. http://www.gardencityharvest.org/programs/farm.html#internship
• Relevant academic programs: Course(s) offered, Research, Internships, Major or concentration, Extracurricular Activities
• comments: Environmental Studies emphasis in Sustainable Food and Farming