University of Louisville
SD-2: Food Education

Anthropology professor, Lisa Markowitz has done long-term ethnographic fieldwork in the alpaca-raising regions of southern Peru. Upon moving to Kentucky in the mid-1990s, her interests expanded to include small farmers in the United States, and she began to follow the efforts of KY producers to diversify out of tobacco. As both an activist and researcher, she has been involved with alternative agrifood projects in Louisville, and recently has undertaken a comparative study in Vermont. Her research themes have included community food security, the history and impact of rural development programs in Latin America, and the role of producers' organizations in regional social movements. Her latest project takes her back to southern Peru to examine the new rural food supply chains which have emerged as part of the country's current gastronomic boom. Professor Markowitz integrates themes of sustainable food choices into many of her courses, including Anthropological Research Methods.

• UofL Dining Service (Sodexo) posts a Local Food Map (http://uofldiningservices.com/images/LocalMapFeb2012.gif) explaining where food is sourced and what's in season. • In partnership with Louisville Farm to Table, UofL Dining Service (Sodexo) produces marketing materials to accompany locally-sourced meal service, including menu identification of local foods and a leaflet stating “U of L Likes Local” with five reasons why the university supports the use of local food and a list of campus sustainability efforts.

• In partnership with the University Admissions office and Louisville Farm to Table, Sodexo is increasing the amount of local ingredients included in the 8000 meals served to parents and new students during orientation in June. Commensurate marketing materials will accompany this meal service, including menu identification of local foods and a leaflet stating “U of L Likes Local” with five reasons why the university supports the use of local food and a list of campus sustainability efforts. • Sustainable food choices and on-campus options are emphasized in sustaiability slides played on lobby monitor slideshow loops and the pre-show slideshow during Orientation, as well as in the newly redesigned Sustainability Council ad (and mini Cards Go Green! pledge) printed in the Summer Orientation Guide magazine that all participants receive. • The campus organic garden is one of the campus sustainability clues included in the mandatory “Cardinal Challenge” text message scavenger hunt.

UofL's Garden Commons group hosted a Spring 2012 Organic Gardening Workshop Series: Seed Starting (Febr. 8), Container Gardening (Feb. 29), Herbology (March 21), Spring Planting (April 4), and a Slow Food Harvest Party (May 2). Details: http://louisville.edu/uofltoday/campus-news/dates-set-for-garden-commons-workshops

On March 3, 2010, volunteers from across the UofL community gathered at the Cultural Center to break ground on the new Garden Commons - a hands-on effort to educate and involve students in organic local food production. The garden is student-managed, originally through an internship program and now by the Garden Commons Recognized Student Organization whose goal is: "Educating ourselves to become urban farmers." Though everyone in the UofL community is invited to participate, students have taken the lead role in making decisions about what to plant, how to care for the crops, and what to do with the harvest. The Garden Commons hosts an on-going series of workshops about organic gardening, agriculture, and food justice. In June 2011, the Garden Commons received a grant to significantly expand and install a greenhouse, rain barrels, signage, more growing beds, and an outdoor gathering space. Watch a video about the expansion at: http://www.youtube.com/watch?v=wkR3-3UD4vw&feature=player_embedded.