UofL seeks to provide ever greater access to local, healthy, and sustainably produced food.
It's Not Too Late to Sign-up for Farm-Fresh Local Food to be Delivered to You on Campus through UofL's 2013 CSA Program! Subscribe for a weekly selection of fresh, seasonal foods direct from area farmers, complete with a weekly newsletter full of recipes. Full details of all 2013 CSA options here. Participating CSA farms for 2013 include two new farms!:
- Grasshoppers Distribution (Louisville distributor for multiple area farms) offering weekly drop-offs at University Club parking lot on Thursdays 4-5pm beginning June 6, 2013. You need not be a weekly subscriber to place individual orders through Grasshoppers' highly flexible a la carte year-round system that provides weekly drop-offs of local produce, diary, eggs, cheeses, bread, sweets, pasta, beef, pork, poultry, specialty meats, condiments, soups, teas, and locally-roasted coffee. Contact: Lynn Greene email@example.com, 502-708-1881. No sign-up deadline. Order by Sunday to have items delivered to you on Thursday.
- Joe Trigg's Farmers2City Connection (F2CC) CSA (Glasgow, KY - Barren Co.) offering Thursday 4-5pm drop-offs at Lutz Hall circle May 30 - Sept. 12; Full-share $22/wk, Half-share $12.50/wk; Questions: Joe Trigg 270-303-1244, firstname.lastname@example.org. No sign-up deadline.
- Finger Picking Farms (Palmyra, IN) New for 2013; Offering UofL drop-offs and possible home delivery; Full-share $20.50/wk, Half-share (every other week) $11.36/wk; Contact: Nicholas Posante 502-287-8206, email@example.com. Sign-up by 6/1/13.
- EpiCurious, Hemmer Hill Farm (Crestwood, KY) New for 2013; Offering Thursday drop-offs at the University Club circle; Full-share $21.74/wk, Half-share (every other week) $13/wk; Contact: Joyce Keibler 502-228-3860, firstname.lastname@example.org. Sign-up by 4/29/13.
- Each year UofL invites students, staff and faculty to connect directly with local farmers through our CSA program. Direct questions to Mitchell Payne, 852-5155, mitchell.payne (at) louisville.edu.
- Customers subscribe to a CSA in the spring, providing farmers with much-needed income at the beginning of the growing season, and then share in the bounty of the harvest.
- Options for farm-fresh food baskets include not only fresh vegetables and fruits, but mushrooms, meats, cheeses, eggs, and more.
- Full shares start as low as $20.50 per week. Lower-cost/quantity half-shares starting at $11.36/wk are also available, or consider splitting a share with friends!
- Full details of all 2013 UofL CSA options here.
- All UofL staff, faculty, students, and the public are welcome to participate.
- Connect with other subscribers and find more information at the UofL CSA Facebook Page!
- The program helps support our local economy, promotes healthy eating, and reduces the environmental impact of transporting, processing, and packaging food from far away.
- 10:30 a.m. – 2:00 p.m. every Thursday from May through October no matter what the weather. The 2013 market operates May 16th through October 31st.
- **NEW FOR 2013** Weekly 20/20 Talks! Shop, grab lunch, and join us for a 20 minute mini-workshop during the market! The discussion starts at 12:20pm in Room 103 of the adjacent School of Public Health and Information Sciences. Speaker schedule, details and videos from past talks available here.
- Located at UofL's Health Sciences Center on the 400 block of E. Gray Street, between Preston and Jackson streets. Directions.
- Easily accessible from Belknap Campus on TARC Route 18 (free with UofL ID) or via a pleasant 15 minute bike ride.
- With 12 vendors
at this year's market, you'll find the finest in farm-fresh local
products, including prepared lunches, fruits, vegetables, honey, baked
& canned goods, oils, soaps, granola and more. Get delicious recipes for local products here.
- Debit cards and SNAP benefits accepted!
- More information about the farmers’ market, which is sponsored by UofL's School of Public Health and Information Sciences, is here.
Contact: Melissa Schreck.
- There are dozens of farmers' markets all around town just about any day of the week, some year-round, others seasonal: Louisville Farmers Market Directory.
L is for Local! Look for this icon around campus to be sure you're getting the freshest, most local option of the day!
UofL works closely with Sodexo on a variety of campus dining sustainability initiatives:
Local Purchasing: We support local farms and businesses, with roughly 20% of all food purchases sourced from within 250 miles of campus, including produce, dairy, meats, breads and baked goods. In the second half of 2011, 21.7% was sourced locally. Explore the map of where UofL Dining food comes from! The new Bluegrass Greens station at The Ville Grill serves local food only!
Food Waste Composting: In 2010, we began a pilot pre-consumer food waste composting program in our main campus kitchens. Over 1000 pounds of kitchen waste was collected by volunteers and composted on campus each week, turning a waste product into valuable organic fertilizer for the campus vegetable garden and landscaping. In 2012, we went full-scale and now send as much as 6000 pounds/week of both pre- and post-consumer food waste to a composting facility in southern Indiana. Learn more here.
- Trayless, Non-disposable Dining: We offer trayless dining with real plates, glasses, and silverware at The Ville Grill, our all-you-care-to-eat dining hall at 3rd & Brandeis, open to all students, employees and the public. This helps to reduce the amount of trash produced and food wasted (our eyes are often bigger than our stomachs!), as well as the resources that would be used to wash the trays.
- Healthy and Vegetarian/Vegan Dining:
- The Ville Grill (3rd & Brandeis) provides numerous healthy options, including a salad bar and the Wild Mushroom vegetarian & vegan station with a menu dedicated to serving protein-balanced and nutrient-dense meals at every meal.
- Seasons Salad Bar (SAC 1st level) is UofL’s newest healthy option, offering fresh produce, lean proteins and soup made from scratch daily.
- Healthy and Vegetarian options are available at nearly every other campus dining venue. For instance, look for the tomato vegetarian icon on McAlister’s (MITC) menu board. Explore your options here:
Nutritional Information: New online menus include nutritional information about every item. You can choose which meals to view and do a comparison to help you plan a healthy, delicious meal.
Food Donation: When available, we donate left-over food to The Lord’s Kitchen and Wayside Christian Mission. We also have a donation box at our convenience store, The Nest, that allows students to purchase non-perishable foods to donate to our local food bank, Dare to Care. Once a year, Sodexo sponsors an event called Helping Hands that raises awareness about hunger and accepts student donations for our local food bank. Last year students and faculty at the university teamed-up to donate nearly 7,000 pounds of food to Dare to Care.
- Waste Cooking Oil to Biodiesel: Since 2009, Chemical Engineering faculty and students have been involved in the conversion of waste vegetable oil from UofL Dining services into biodiesel used to fuel our campus shuttle. We began to scale-up this effort in 2011, when UofL Dining began supplying used cooking oil for local conversion into biodiesel. The project began through a partnership with the Louisville Biodiesel Cooperative and now Kelley Green Biofuel of Goshen, KY (5100 Greenhaven Lane), a community-scale, ASTM-certified, National Biodiesel Board registered biodiesel producer with an annual capacity of 75,000 gallons, located just 30 miles from campus. Check out the details of the project here.
Recycled Napkins: We use 100% recycled content napkins at all of our dining locations on campus.
Reusable Mug Program: We sell reusable bottles and mugs at many of our dining locations and offer discounted refills when customers use these, or their own, reusable mugs.
UofL Dining Services by Sodexo is committed to a Better Tomorrow. One way we are actively supporting this commitment is by ensuring that all of the coffee served at UofL's campus dining facilities is Fair Trade certified. Fair Trade certification ensures that producers are treated fairly and paid a fair wage for their products. Fair Trade also involves a more direct relationship between the producer and the purchaser, to reduce the amount of profit absorbed by middle men. UofL supports Fair Trade and we seek to provide even more Fair Trade options in the future. If you'd like to get more involved, check out the Fair Trade U of L campaign.
Ordering food for a campus event? Why not use the occasion to highlight delicious, fresh, seasonal, sustainable food from our region? It won't necessarily cost you more, but it will definitely cost the planet less. Sodexo's Flavours Catering offers great local food options throughout the year, as does Farm To Fork Catering, and many other area caterers.
No matter who you hire, just remember to ask for local!...and as few disposable items as possible. No bottled water or styrofoam, please!
Campus Health Promotion's Basic Pantry Program provides cooking workshops, shopping guidance, and tasty recipes to help students learn the basic arts of stocking a pantry and cooking. Whether you are a novice cook or expert cook, a poor student or a rich entrepreneur, a well-stocked pantry makes it easier to create quick and nutritious meals. The food you have on hand largely determines how healthfully you will eat. So wisely stocking your pantry is a step toward your good health! Learn more.
UofL is Kentucky Proud! Our campus bookstores and The Nest convenience store in Louisville Hall feature Kentucky Proud products made right here in the Commonwealth of Kentucky. Take some home today or get them for a loved one - Kentucky Proud products make great gifts!
UofL has food gardens on all three of our campuses! The largest is the Garden Commons at the Cultural Center on Belknap campus. Garden Commons is a community space open to all students, faculty, staff and community members for learning about organic urban agriculture, more sustainable food systems, and building resilient community. Learn more here.