Local Foods Statement
Grinnell College believes that locally grown food has many advantages. Food that is grown and processed close to where it will be consumed can be fresher, healthier and more flavorful. Purchasing locally grown items supports local businesses and farmers and reduces transportation costs, environmental impact, and the use of preservatives.

In light of these benefits of locally grown foods, Grinnell College will make reasonable efforts to identify and makes purchases of affordably priced local food products that reflect the College's commitment to environmental responsibility. In seeking local food, the College will use a three-tiered definition of local, placing the highest priority on food that comes from Poweshiek County and the surrounding counties (Tama, Benton, Iowa, Keokuk, Mahaska, Marion, Jasper, and Marshall), followed by prioritizing food from the state of Iowa, and then food from the Central Plains region.

Local and organic foods at Grinnell:
Coffee served in the Grille is made from shade-grown, fairly-traded organic beans and a portion of the profits from sales go back to the country where the beans are grown.

Also, look for signs advertising locally grown and organic options in the Marketplace. Organic and local options include:

• Bleu cheese dressing
• Eggs
• Egg replacer
• Herbs
• Honey
• Seasonal fresh fruits and vegetables
• Milk
• Pasta
• Pork
• Tempeh
• Tofu
• Yogurt

• In February 2007 Grinnell College's Dining Services was recognized for its efforts in local food purchasing and recycling by the Sustainable Endowments Institute. Of the 100 colleges and universities with the largest endowments in the USA and Canada, Grinnell College was one of 26 to receive this recognition for its leadership in sustainable campus operations. Each school was given a "report card" that awarded a letter grade of A-F for a number of categories. Not only did Grinnell received an "A" in the category of "Food and Recycling" but the college was highlighted as one of the four schools that was a leaders in this category. The reviewers wrote: "Grinnell College dining services uses local, organic products for most staple ingredients, including organic flour and local milk, eggs, herbs, pork, and some fruits and vegetables. Pre- and post-consumer food waste is composted using a pulping machine and donated to a local farm, diverting approximately seven tons of waste each month."

• In the spring of 2006 a group of students completed an independent study on local foods. Through a mixture of reading-based discussion, guest lecture, field trips, and independent research, students explored the issue of local food as it relates to Grinnell's campus, with the intent of presenting their findings and recommendations to campus decision-makers.