The University of Montana Western has joined a growing movement of over 200 colleges and universities nation-wide in serving locally and regionally produced foods on campus. Montana Western’s Farm to College program works to build bridges between our state’s agricultural and educational interests by focusing university spending on Montana’s food producers.
What are the benefits of eating local foods at UMW?
• Preserves the agricultural open spaces that we love.
• Keeps the money we spend in the place we live.
• Builds partnerships to strengthen our community.
• Keeps the foods we eat fresh and delicious.
Why are local foods important at UMW?
Montana’s agricultural landscapes are key to the preservation of wildlife, open spaces, and rural ways of life. Residential development is a primary threat to the landscapes of Montana, which loses around 250 ranches annually.
Opening local markets for our agricultural producers is one significant way we can increase farmer’s and rancher’s profits, and help keep them on the land. Montana’s schools and universities, are helping by directing their purchasing power locally, and increasing general awareness of this trend.
Currently, Dining Services spends approximately sixteen percent of it’s annual food budget on Farm to College items. Some of the local products served include beef, potatoes, pasta, breads, bacon, milk, cream of wheat, oil and honey.
The University of Montana Western is a proud partner in the statewide Buy Fresh, Buy Local campaign.