Earthright, Campus Dining Services’ initiative for sustainable food practices, is dedicated to making good decisions about food on campus. Some of these projects include composting, going trayless to promote less food waste, purchasing local food, and decreasing waste and utilities. Here are a few interesting facts:
- Bradford Farm, one of MU’s research farms, collects 3,000-4,000 pounds of compost each week from Campus Dining Services.
- After Campus Dining Services went trayless in 2011, Mizzou saw a decrease of more than 15,000 pounds of food waste per month.
- In 2015, 24% of food purchases were from local farms and businesses (Missouri and surrounding states).
- Partnering with the Residence Hall Association, they distributed 4,000 reusable mugs to incoming students.
To find out more information about this program, visit their website here.
Visit the links below for news about sustainable dining practices at Mizzou:
The Environmental Leadership Office (ELO) coordinates the campus farmers markets, which bring local goods and vendors to Mizzou. There are four markets between September and October, and an additional four between April and May. The markets are held on Lowry Mall, on the side closest to Hitt Street. Check out ELO’s Facebook page for more event details.
Columbia also has community farmers markets. Check out the links below to find out more information.
The Bradford Research and Extension Center (BREC), a 591-acre research farm located just 11 miles from Mizzou's campus, is part of the College of Agriculture, Food and Natural Resources' Agriculture Experiment Station; established in 1888 as part of the national land-grant university system. Each year, MU and USDA-ARS faculty members in various disciplines establish more than 25,000 plots at the Bradford Research and Extension Center.
The farm has partnered with Campus Dining Services and other food production entities at Mizzou since 2011 to accept food waste that is used for compost. Some compost is purchased by Campus Dining Services to apply on their vegetable plots, which are ultimately harvested and used in the dining halls.
To learn more about BREC, please visit their homepage.