Those who wander into one of Montana State University's dining halls may notice a change is in the air, and it's not just the scent of the freshly baked bread on the menu.
Nearly a quarter of the food MSU's University Food Services buys each year now comes from farmers and producers in the state. The increased percentage purchased reflects a relatively new emphasis on local food at the university, brought about in part by student wishes, according to Todd Jutila, director of Food Services.
"When we've surveyed the students, local food has been high on their wish list," Jutila said. "They've let us know that it's important."
In 2004, the university developed the "Montana Made Program" program, designed to increase the amount of local products purchased. Since then, the percentage of annual products University Food Services buys from Montana farmers and producers has steadily increased to a record 23 percent in the last fiscal year. Last year, the program also marked a milestone when it surpassed the $1 million mark in local products purchased.
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