GFL (Good, Fresh, Local)The University of Nebraska-Lincoln

Sustainable Food Project

Local Food from Local Farms:

Benefits and Opportunities A Local Foods Educational Conference

University of Nebraska- LincolnAugust 7, 2007

Pam EdwardsAssistant Director - University Dining Service/University Housing

University of Nebraska-LIncoln

What is GFL?

A University of Nebraska-Lincoln residence hall dining program designed to serve traditional meals and individual menu items where the menu ingredients:– Come mostly from small LOCAL (Nebraska) farmers

and producers– Are produced using sustainable agricultural practices– Are seasonal– Include organic products

GFL team players …..• UNL Students• Farmers and Producers• University Dining Service• The Food Processing Center• Nebraska Cooperative Development Center• Nebraska Sustainable Agriculture Society

GFL Mantras…..

Take baby steps

Be flexible

Teamwork

Learn, learn, learn

Have fun!

GFL sprouting process…..

• April 2005 – the GFL idea seed was planted and the planning began

• July 2005 – began planning with farmers and producers • September 2005 – April 2006 – the GFL seed sprouted

with special GFL dinners at Cather/Pound/Neihardt (CPN) Dining Service

• July 2006 – awarded Agricultural Innovation and Value-Added Agricultural Grant* with the Nebraska Sustainable Agriculture Society

• September – December 2006 – special GFL dinners and individual GFL menu items served at CPN Dining Service

*This project is funded in part by a grant from the Department of Economic Development administered by the

Rural Development Commission

GFL sprouting process…..

• January – April 2007 – GFL special meals and individual GFL menu items served at CPN and East Campus Union Dining Services

• March 2007 – Held 1st Annual GFL Farmer’s Luncheon & Discussion

• January 2007 – GFL menus began being used for catered events throughout the

University• April 2007 – Meat/Produce bid letters sent to farmers

The GFL meal process…..• Operating standards in place• Menus planned (and revised …)

• Farmers/producers contacted• Food ordered (and revised…..)• Food delivered/received• Preparation of meal• Development of educational materials• Students loving the GFL meals

A few GFL menu items…..

• Free-Range Fried Eggs – Steinauer, NE

• Organic Oatmeal - Marquette, NE

• Organic Swiss Chard - Lincoln, NE

• Naturally-Grown Lamb – Rulo, NE

• Pecans – Valparaiso, NE

• Natural Chicken Breasts – Burchard, NE

• Strawberry Jam – Lincoln, NE

A few more GFL menu items…..

• HeirloomTomatoes - Waverly, NE

• Lasagna with Free-Range Ground Beef-

Fullerton, NE

• Homemade Dinner Rolls made with flour from Humboldt, NE

• Butternut Squash – Madison, NE

• Gouda Cheese – Raymond, NE

GFL costs…..• New program costs more – looking at a

long-term program commitment

• Plan GFL menus to meet budget

• Serve only special GFL meals and individual GFL menu items

• Students vote with their feet with relationship of costs to student support and…..

• Nebraska – Local foods and local farmers

• The University of Nebraska Administration and The University of Nebraska-Lincoln

• UNL Housing

• University Dining Service

Student support of GFL benefits…..

Opportunities for GFL…..• Broaden educational opportunities about local

food systems for students – classroom, university garden, etc.

• Increase the number of GFL farmers and producers

• Continue to educate Nebraska farmers and producers about GFL

• Plan the GFL menu around seasonality of items• Streamline the purchasing/delivery process• Integrate GFL menu throughout University

Dining Service• Share GFL experience with other schools

GFL’s 2007- 2008 plantings…..

• GFL special meals and menu items….. – Cather/Pound/Neihardt Dining Service– East Campus Union Café Dining Service– Catering– Individual menu items in other dining centers

• GFL Granola made with organic oat flakes and local pecans• Organic Oatmeal

• GFL education – Students– Staff, Faculty, and Guests

Today’s GFL Lunch…..

Thanks -

Go – Grow - GFL