Accurate information is now available as to the amount of money campus Dining Services spends on local and regional foods, indcluding WWC meat and produce! Here are the principle results:
WWC Dining Services spent $61,892.57 on local and regional foods in the 2007-2008 fiscal year, comprising just over 12% of its annual budget. This figure includes foods produced and processed in the greater "Upland South-east" which stays within 150 miles on average - at most - from farm to your plate. While at least 50% of the milk served by Dining services originates and is processed within this region, it is not included in the figure. Additionally, the sprouts in Cow Pie ARE included, despite the fact that, while the seeds are sprouted in Tryon, NC, they are produced much further away, even internationally. On that note, here is how the number breaks down:
WWC: $37,224.90 This figure is $2,649.70 more than last year!.
Other local ("Appalachian Grown", or within about 150 miles): $12,841.75
Together, these amount to 8.39% of the total annual budget.
Regional (within 500 miles): $112,750 (estimated)
Organic (none of which is local): $28,963.14
To download the document, click on the link to the left.
For last years results, click below