91´ÎÔª

Sustainable Purchasing

Creating a Better Food System Starts With Buying Better Food

At 91´ÎÔª Campus Dining, purchasing is one of the most powerful ways we advance sustainability. Every decision we make about where our food comes from reflects our commitment to environmental responsibility, ethical production, and strong local economies. By prioritizing transparency, relationships, and impact, we use our purchasing power to help shape a better food system for our students and our state.

A Nationally Recognized Farm to College Program

Campus Dining operates one of the most respected farm-to-institution purchasing programs in the country. Our Farm to College program, established in 2003, is nationally recognized for its leadership in sustainable food systems.

Our work has earned:

• A Bronze Award from the National Association of College and University Food Services for sustainable procurement

• GOLD status through the STARS program from the Association for the Advancement of Sustainability in Higher Education

These recognitions reflect decades of intentional effort and continuous improvement. They demonstrate a long-term commitment to doing food better.

$303,173

Farm-to-Institution Meat Procurement

Invested in direct farm-to-institution beef, poultry, and pork sourced through values-aligned producers.

$51,782

Local and Sustainable Produce

Spent on fresh, local, sustainably sourced fruits and vegetables served to our campus community.

12%

Farm to College Food Spending

Of total annual food expenditures dedicated to Farm to College purchasing, including direct farm sourcing and regional and local food hubs.

Relationships Are the Foundation of Our Purchasing

We believe the best food comes from producers we know and trust. Personal relationships are at the heart of our purchasing model.

Our chefs, procurement staff, and sustainability team work directly with growers, ranchers, food hubs, and processors. These partnerships support ethical practices, resilient supply chains, and thriving local businesses while giving us transparency into how our food is grown, raised, and processed.

Values-Driven Procurement Standards

Campus Dining prioritizes purchasing food that is produced using environmentally sound and socially responsible practices. Our procurement strategy emphasizes transparency, traceability, and accountability across the supply chain.

We are also committed to increasing plant-forward purchasing. In our most recent STARS reporting cycle, Campus Dining documented:

• A 1.6 percent increase in plant-based purchasing

• A 1 percent increase in sustainably and ethically sourced products

Procurement Guidelines That Reflect Our Values

Our internal Farm to College procurement guidelines are informed by nationally recognized sustainability frameworks, including resources from NACUFS, the Real Food Project, and AASHE STARS.

These standards guide purchasing decisions across all contracts, including prime vendor and beverage agreements. They ensure that large-scale purchasing aligns with Campus Dining’s sustainability commitments.

Measuring Our Impact

Campus Dining tracks where our food dollars go to better understand and communicate the real impact of our Farm to College purchasing strategy. During the 2023 to 2024 fiscal year, these investments supported farmers, producers, and food systems at multiple levels.

• $303,173
  

  Farm to Institution Meat

  $303,173 invested in direct farm-to-institution meat procurement, supporting Montana ranchers and processors while keeping the supply chain local from pasture to plate.
• $157,641
  

  Sustainable Pantry Staples

  $157,641 spent on sustainably sourced oils, coffee, and tea, prioritizing ethical production, environmental responsibility, and long-term supplier relationships.
• $51,994
  

  Hyper-Local Specialty Items

  $51,994 invested in hyper-local specialty products such as oat milk, kombucha, and baked goods, supporting Missoula-area producers and reducing food miles.
• $51,782
  

  Regional Produce and Grains

  $51,782 spent on regional produce, dairy, and grains through the Western Montana Growers Cooperative, strengthening food access for both Campus Dining and regional farms.

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Farm to Institution Meat

$303,173 invested in direct farm-to-institution meat procurement, supporting Montana ranchers and processors while keeping the supply chain local from pasture to plate.

Close large carousel

Sustainable Pantry Staples

$157,641 spent on sustainably sourced oils, coffee, and tea, prioritizing ethical production, environmental responsibility, and long-term supplier relationships.

Close large carousel

Hyper-Local Specialty Items

$51,994 invested in hyper-local specialty products such as oat milk, kombucha, and baked goods, supporting Missoula-area producers and reducing food miles.

Close large carousel

Regional Produce and Grains

$51,782 spent on regional produce, dairy, and grains through the Western Montana Growers Cooperative, strengthening food access for both Campus Dining and regional farms.

Collaboration Beyond Campus

Campus Dining collaborates with organizations working to strengthen regional and statewide food systems. These partnerships expand access to institutional markets for small producers and support long-term food system resilience.

We work closely with the Pacific Northwest Food Hub Network, Mission West Community Development Partners, the Montana Food Hub Network, and Western Montana Growers Cooperative.

When we invest in better food, we invest in a better future. That investment supports our students, strengthens Montana agriculture, and helps protect the environment for generations to come.