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UW-Eau Claire to Host 'Local Foods Week' April 1-5

RELEASED: March 27, 2008

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EAU CLAIRE — The University of Wisconsin-Eau Claire will host its first "Local Foods Week" April 1-5, offering a series of events that are designed to help educate the campus and greater Eau Claire communities about local foods.

"The importance of increasing local food production and consumption is a topic that is generating a great deal of discussion in Wisconsin," said Dr. Eric Jamelske, assistant professor of economics and one of the event organizers. "These events will help educate people about the quantity and quality of local foods."

A highlight of the week will be a lunch buffet featuring local food products. The buffet will be offered from 11 a.m.-1:30 p.m. April 2 at The Dulany restaurant in Davies Center. Menu items will include entrees that feature local parsnips, cheeses, potatoes, wild rice and mushrooms. Cost for the buffet is $7.75 per person.

Also on April 2, Ken Meter of the Crossroads Resource Center will give a presentation titled "Where Does Your Food Come From?" He will discuss local foods and sustainable agriculture. The discussion will run from 4:30-6 p.m. April 2 in Room 100 of Hibbard Hall. A reception featuring local food snacks will follow. This free event is open to the campus community and the general public.

The economics department and the Chippewa Valley Center for Economic Research and Development have joined with UW Extension to work on a research project that will characterize the local foods landscape in Western Wisconsin, Jamelske said.

"We have been conducting research surveys of colleges and school districts to examine the degree to which they purchase and serve locally raised food products in their cafeterias and dining facilities," Jamelske said. "We are working on a similar survey of households in the area."

Jamelske's research team will share its preliminary survey results regarding college food purchasing in Wisconsin during a presentation from 12:30-1:30 p.m. April 1 in the Arrowhead Room of Davies Center.

"Ultimately our research will contribute to the discussion in Wisconsin about the importance of increasing local food production and consumption as part of the Buy Fresh, Buy Wisconsin movement," Jamelske said.

Other events scheduled for "Local Foods Week" include:

  • 11 a.m.-2 p.m. Tuesday, April 1, Davies Center. Local foods information tables and Heifer International information tables.
  • 11 a.m.-2 p.m. Wednesday, April 2, Campus Mall. Local foods information tables.
  • 11 a.m.-2 p.m. Wednesday, April 2, Campus Mall. Local food tasting, including cheese, popcorn, blueberries, hummus, honey sticks and more.
  • 3-4 p.m. Friday, April 4, Phillips Hall 219. The student organization the Foodlums will host their weekly organizational meeting.
  • Noon-2 p.m.Saturday, April 5, Peace Park (across from Just Local Foods Corp. on 1st Avenue near Grand Avenue in Eau Claire). Grilling and Kubb (a lawn game).

"Local Foods Week" sponsors include the UW-Eau Claire economics and geography departments; the Foodlums, a student organization; UW Extension; the Chippewa Valley Center for Economic Research and Development; and Sodexho, which provides food service to the campus.

For more information about "Local Foods Week," contact Dr. Eric Jamelske at 715-836-3254 or jamelsem@uwec.edu or Corey Hilber at hilbercj@uwec.edu.

-30-

JB

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