University of Wisconsin Stevens Point

• Type: Public, 4 yr, Grad School, 5000-10,000, Rural
• Region: Midwest
• Address: 1015 Reserve St. DUC 240
• City: Stevens Point
• State: WI
• ZIP: 54481
• URL: http://www.uwsp.edu/centers/dining/
• involvement in the Real Food Challenge?
  Level 1: Connected to the network
• Food budget: $3,200,000
• Provider: self operated
• On campus concessions: There a no national brands on campus.
• Dining Services Director/Executive Chef: Mark Hayes
• Farm size: .25
• Farm operated by students? yes
• Needs and challenges: -Continue to develop our Farm to College food program. -Incorporate more sustainable seafood into the menu. -Grow our on-campus farmers' market -Double the participation in our Bike to Barn to Plate charity ride each year -Grow interest in our Culinary Learning Journeys program that gets students to local farms & producers -Expand use of fair trade and organic products -Create a student sustainability coordinator position to work directly with administration and community partners
• Successes and achievements: -Removed plastic bottled water from campus -Have added a dozen local producers over the past year including: local coffee roaster, local bakery, local vegetable farms, local dairy and meat farms. -Switched to fully compostable take out containers -Raised over $2200 during B2B2P charity ride to purchase CSA shares for low income families -Use of cage free eggs & chicken and Humane Certified Milk -Creation of UDS garden -Summer 2010 installation of new dish machine and food pulper. -Participate in local foods charity events sponsored by Central Rivers Farmshed
• Composting: pre-consumer food waste, post-consumer food waste
• Food activities: student farm/garden, farm-to-college program, fair trade purchasing, organic purchasing, humane purchasing, local purchasing, student organizations
• Farm functions: supplies dining hall, other educational
• comments:
• Relevant academic programs: Student-run programs
• comments: