Local Food Task Force

The Local Food Task Force was named in 2008 by President Pfeiffer to develop a local food policy for WWC.  In recognition of the fact that, while procurement of local food is a crucial for supporting food security and local agricultural economy, it is not inherently sustainable for a variety of reasons.  Some recent studies suggest that organically-raised foods from halfway around the world have a smaller environmental impact than conventionally-raised foods from nearby.  Furthermore, even organic certification does not assure safe working conditions or fair wages for the labor force.  As a result, the task force has endeavored to develop a sustainable food policy for WWCby the end of 2009.  The task force, chaired by Laura Lengnick, is working to develop and complete a first draft sustainable food policy by the end of the academic year.  Other task force members include Mark Brenner (faculty), Karen Joslin & Chase Hubbard (Farm/Garden staff), Ian Robertson (staff/admin), and student representatives Jeffrey McConnaughey (local food crew).

If you have an interest in local food issues at WWC, please leave any comments you have below

 The document is too large to provide it as a single file, so it is split into the main body and appendices refered to therein.  Click to download:

Warren Wilson College Sustainable Dining Policy

Appendices

This document outlines the vision, goals, plans, and methodology for measuring and implementing WWC's participation in a sustainable food system.  Note that this system does not take population and affluence levels into account per se, but by factoring in cost constraints, the range of sustainable levels of population and affluence can ultimately be determined, from which the appropriate scale of these factors can be decided upon, hopefully somewhere in between the extremes of "minimalist vegetarianism" (necessary to support high population levels, embodied by Cow Pie) and "cornucopian carnnivorism" (only possible with small population levels, embodied by Gladfelter)...toward an "pragmatic omnivorism" that recognizes optimal levels of population, affluence, and technology in our food system, regardless of taxonomy.  

 

 

 

 

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