Knowledge is the key to success in developing positive habits. Commitment begins with a personal understanding of the social and environmental impact we have, and the roles we play individually and as a community.
What is Earthright?
Earthright is a project dedicated to sustainable practices within Campus Dining Services. Our commitment is to make right decisions and take right actions to continually improve each step we affect in this cycle. Join us in our mission and do your part to put the earth right!
How we harvest, package and transport food are important to a healthy food cycle. Campus Dining Services supports local and sustainable producers to the benefit of our customers.
Being efficient means doing more with less. Our goal is to maintain our commitment to good food, happy people and comfortable places while using less energy and reducing our carbon footprint.
In any system there is excess. Despite the complexity and restraints, we are dedicated to decreasing our landfill contribution. Composting, recycling and waste reduction create a more sustainable process as we grow.
Meet some of your local farmers
The farm is situated in the rolling hills of central Missouri, just north of the mighty Missouri River—about 30 minutes northwest of Columbia. The 80 acre farm contains pastures, woods, ponds and Prairie Creek. As a small family farm dedicated to creating a sustainable livelihood from the land, Goatsbeard Farm strives to produce excellent cheese while protecting the water quality of the watershed, enhancing soils with natural fertilizers and improving biodiversity. To implement these principles, the farmers have taken steps such as feeding the goats with a management-intensive grazing system, heating the home and dairy with hot water from an outdoor wood burning furnace, and using whey, a cheese making by-product, in the fields as fertilizer.
Goatsbeard Farm is one of a few family farms in Missouri which is also a commercial goat dairy producing cheese. It has a herd of about 50 goats, and it is from their milk that all of the delicious fresh and aged cheeses are crafted. By remaining relatively small while maintaining high standards at each stage of production, Goatsbeard can assure its customers the freshest, highest quality cheese—unlike any cheese you’ve tried before!
Missouri Legacy Beef
For three generations, the Mahnken family has been farming in mid-Missouri. Mark is now teaching his sons how his grandfather raised cattle in the early 1900’s. Their cattle never receive any antibiotics or growth-promoting hormone, are free-ranging and receive a balanced, all-natural diet that is antibiotic free.
The farm is located 45 miles from the MU campus, outside Salisbury, MO, which reduces the environmental impact from transportation and produces a higher quality product. Mark takes a “hands-on” approach when selecting and raising cattle for Missouri Legacy Beef. His promise to you is that you will always receive beef that is “Family Farm Fresh.”
Pierpont Farms is a 34 acre family farm located 15 minutes south of Columbia founded in 2004 with the multiple goals of promoting sustainable agriculture, local and seasonal eating, community involvement and to provide a more traditional way of sustaining our family.
The farm has approximately 3 acres in vegetable production that we sell locally which to us means Columbia MO. In America food travels an average of 1500 miles before it reaches the dinner plate. Vegetables are bred for ‘shipping qualities’ not flavor or nutritional value. Although Pierpont Farms is not certified organic, it follows organic standards and often goes beyond that which is required for certification. It utilizes three high tunnels and a ½ acre Haygrove tunnel for season extension, disease prevention and pest exclusion.
In addition, the farm uses cover crops and crop rotations for weed suppression, soil improvement and habitat for beneficial insects. Currently it is partnering with University of Missouri Extension on a research project involving trap cropping in squash and cucumbers for squash bugs and cucumber beetles, two of the most difficult pests to manage organically in the Midwest.