Ecotrust in the News
Portland Business Journal
November 29, 2006
OHSU plants meals with local farmers
Oregon Health & Science University is stepping up its program of supporting Oregon farmers and growers by purchasing more seasonal and local produce and products.
The university's goal is to provide the freshest food possible to patients — serving 7,000 meals a day — while also supporting crop diversity, family farms, rural economies and a healthy environment, said Mike Goodrich, OHSU executive chef.
OHSU uses about 130 tons of produce each year to prepare healthy meals for patients, staff and visitors. So far, about 2 percent is from local growers, but now OHSU is poised to buy "as much quality seasonal produce from local farmers as we can timely manage," Goodrich said.
"OHSU's business has allowed us to hire more people, grow more diverse crops, including some indigenous heirloom varieties that might otherwise become extinct," said Tom Herron, owner and grower of Growing Life Farms.
This summer, Growing Life Farms supplied 1,900 pounds of pesticide-free crookneck yellow squash to OHSU kitchens. The farm is also growing beets, zucchini, cucumbers, tomatoes and herbs such as mint for OHSU. This fall, OHSU will also purchase local apples and pears from Gorge growers and during the winter will prepare meals using locally grown kale and chard. Vendors are supplying nuts, bread, dairy products and some fish.
"We are hoping to create a system where we can set up contracts with growers for subsequent seasons. This will allow them to know in advance that there will be a buyer for their locally grown produce and give us the ability to plan for deliveries," said Goodrich.
OHSU's support for sustainable food systems began over a year ago when Goodrich attended a Portland event hosted by Ecotrust, a local environmental group that connects local chefs and farmers. In addition to buying directly from farmers, OHSU is cooperating with other area hospitals interested in supporting sustainable food systems.
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