Local Legends: Miami Looks to Local, Sustainable Food
From made-in-Butler-County honey in every dining hall to a farmer’s market Uptown each weekend, it’s easy to see students’ growing taste for local food – and Miami is catching on.
According to statistics from Miami’s Dining Services, approximately 26 percent of the products served in campus dining halls are locally purchased.
And the food Miami serves isn’t just local fruits and vegetables (although most of those do come from Butterfield Farms, located just down the road on Route 73): it includes ice cream, chocolate and meat, as well as soaps and personal care products.
Part of Miami’s look toward a more sustainable dining program includes the growing availability of local, fresh foods, says Jon Brubacher, director of procurement and food purchasing at Miami.
“Miami likes to support its neighbors and the community,” said Brubacher. “There’s the freshness factor as well – you can have an apple from Washington that was picked weeks ago versus an apple that was growing on a tree nearby just a few days ago.”
But just what does ‘local food’ mean?
Sustainable Table, an organization that teaches about sustainable food and energy practices, says local food is that which is harvested or grown close to where it’s sold, rather than being shipped over long distances. It places a focus on freshness, quality, and giving small, hometown businesses a boost, which can benefit both the grower and the community at large.
And at Miami, Brubacher says the student response to more local foods has been “overwhelmingly positive.”
Miami is not alone in its commitment to local quality – the surrounding community is a proponent as well, and nowhere is this more evident than at the Oxford Farmer’s Market.
Located in a Uptown parking lot near La Pinata each Saturday morning, the market hosts local vendors selling everything from fresh honey to alpaca-wool socks to hand-carved walking sticks.
Larry Slocum, the market’s manager, says he has two goals in mind when running the market.
“Number one is that every Miami student comes to visit the market at least once while they’re at school. Because what are they going to do? They’re going to come back and bring their friends,” he said.
“And number two,” he added, “is that every student who leaves Miami and moves away will either support a farmer’s market there, or start their own.”
Slocum, who has been managing the market since 2006, says the benefits of local food are twofold.
“Fresh and local is good for your body, but it’s also great for the community,” he said. “At the market, we’re balancing the community, farmers, and shoppers. It’s like a dance.”
Sarah Pyles, a senior at Miami, is a frequent visitor of the farmer’s market each week.
“I wake up and I want my breakfast sandwich!” she said, laughing, as she referred to the homemade focaccia panini she held in her hands.
But the sandwiches aren’t the only draw – Pyles, who lives off-campus, says she looks for goat cheese, veggies, and homemade jams as well.
“I usually shop at Kroger for most of my groceries, but if I’m buying something and see a local option, I’ll go for that one,” she said.
Ashley Mills, another Miami student shopper at the market, says she enjoys visiting because of the unique variety of items.
“Everything’s more fresh than you’d find at some of the regular grocery stores, and there’s a different selection than they have,” said Mills, a senior.
Lara Thurston, who works at the Oxford Coffee Company, says she enjoys the local aspect of the company for a variety of reasons.
“We’re the only coffee roaster in town. Local business helps keep money in the community, and it’s more sustainable,” she said.
The Oxford Coffee Company is located on Lynn Avenue and has a table at the farmer’s market each week, according to Thurston.
“I think the farmer’s market is one of the main times people get out each week and see each other,” she said.
And with many Miami students making ‘visit the farmer’s market’ an item on their college buckets lists, it’s easy to see why.
Check the map below to see where some of the local food on campus comes from!
Jessica Barga 