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Andrew Smiley Today we are at Sustainable Food Center's Austin Farmer's Market in downtown Austin.
UT and Sustainable Food Center formed a partnership in 2005,
and since then we've been working closely with them to feature locally grown foods on their menu.
Robert Mayberry Most of the farmers that we buy from locally are also either organic or IPM,
integrated pest management, so that they minimize their use of chemicals.
Sonny Naegelin Our family has been farming for at least four generations,
somewhere in the neighborhood of 150 plus years.
We're not using herbicides no more or pesticides, but I really enjoy farming that way.
Floyd Hoelting We purchase a portion of all of our fresh fruits and vegetables from local vendors.
We also purchase rice and flour and tortillas, made right here in Austin from local markets.
And, of course we support local markets, support local farmers....
But more importantly, we cut out the transportation costs and carbon footprint that goes with those products.
Michele Hallahan So every bite of food that you eat, it comes on an average of 1,400 miles, across the country or around the world.
In general, the more processed the food is that you buy, the higher the carbon footprint.
If it's traveled further, more energy has gone into making it, from one farm to another to freezing it.
Robert Mayberry The favor's better. It's healthier for you.
And, of course there's less fuel used to transport it.
Sonny Naegelin Your produce from your local grocery stores may have already been picked two to three weeks ago.
This way you get stuff that was picked that day or the day before.
Fresher is better.
Darla Stewart Texas Fresh Focus is an idea we came up with.
So we decided to take a week of every month and focus on a different Texas agricultural product.
Scott Meyer We'll pick something that's produced in Texas, grown in Texas.
We did a week of pecans. We just finished up a week of fresh strawberries out of Poteet, Texas.
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Andrew Smiley Sustainable Food Center works with a network of over 50 farmers.
And the chefs at UT fill out their order form, return it to me.
I let the farmers know what to harvest and what to pack and ship.
Then the farmers themselves drive up and deliver the produce to UT.
So the farmer can concentrate on farming.
The chefs can concentrate on cooking, and that link has been made.
Robert Mayberry (whistling)
Andrew Smiley We're done. We'll see you next week.
Steven Ashlock Next week.
Andrew Smiley Alright...I appreciate it, Steve. I'll see y'all later on.
The University of Texas is such a huge institution,
but if they can demonstrate the flexibility to incorporate local food and to work with local farmers,
I think any institution can.
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