- Twenty percent of the food served at St. Olaf is locally grown or raised, with higher rates during the growing season.
- Bon Appétit, the St. Olaf food service provider, purchases year-round from 15 different producers whose products range from produce to beef, lamb, pork, and dairy. St. Olaf purchases help underwrite a farmer-owned, no-chemical dairy and a local grass fed cattle operation supplies beef directly to the college.
- In addition, Bon Appétit purchases all of its shell eggs from cage-free farmers; uses fair trade organic coffee; and only purchases seafood that is on the Seafood Watch good list, ensuring that the product has zero air miles involved in its transportation. Ninety percent of fruit and vegetable purchases come from within North America, and the college food service uses fair trade bananas from Mexico. All of the chicken and liquid dairy products purchased are free of growth hormones and antibiotics.
- A student-run community initiative, STOGROW (the St. Olaf Garden Research and Organic Works farm project) was founded in 2004 through a entrepreneurial grant provided by the college. A self-sustaining operation, the farm’s goals are to practice sustainable farming methods; provide fresh, local vegetables, fruits, herbs, and flowers to the St. Olaf community; foster agricultural awareness; and educate about sustainable food production. Learn more about STOGROW.