Ohio Produced Products

The following products are currently being purchased and are available a various Hospitality Service locations:

Apples from Melrose Orchard, Wooster
Snacks from Frito Lay, Wooster
Milk from Smith Dairy, Orrville
Peanut Butter, Jelly, Honey from JM Smucker, Orrville
Frozen Eggs from L&W Eggs, Millersburg
Muffins from Main Street Muffins, Medina
Prepared Salads from Sandridge Salads, Medina
Bacon/Franks/Ham from Sugardale, Massillon
Cheese from Biery Cheese from Louisville
Salt from Cargill Salt, Akron
Kosher Meats from Pollack Foods, Cleveland
Soup & Gravy Bases from LJ Minor's Cleveland
Breads from Orlando Baking, Cleveland
Donuts from Rich Products, Hilliard
Nuts from Kingnut, Cleveland
Onion Rings from Big Gus, Cleveland
Frozen Entrees from Stouffers, Streetsboro
Eggs from Hillandale Farms, Croton
Taco Meat/Sloppy Joe/Chili from JTM, Harrison
Cheese from Great Lakes Cheese, Newbury
Yogurt from Dannon Yogurt, Minster
Fresh Beef from Malcom Meats, Northwood
Canned Tomatoes from Hirzel Canning, Toledo
Plastic Trash Bags from Heritage Bag, Sharonville
Pork Sausage from Bob Evans, Xenia

Current Goals

The main goals and interests of the Local Foods Sub-Committee are outlined below, in the sustainable areas of biodiesel, composting, and increased local food. The concensus seemed to be that no matter what happens, the marketing of information about the College's current and upcoming sustainable practices is paramount. This includes utilizing the website, creating better signs abve products in Lowry and Kittredge, and running student educational programs.

Biodiesel:  The goal is to convert the current output of vegetable oil from the fryers in Lowry into biodiesel (also known as Straight Vegetable Oil, or SVO) for use in vehicles, rather then just waste disposal.

Composting:  The goal is to start a small-scale composting program in conjunction with Kittridge Dining Hall in order to see how it works, what needs to be done, labor, etc. In the future, it can be expanded to cover Lowry, the Wooster Inn, and grounds waste (e.g. leaves, grass), etc. This will be an educational opportunity for the college, as well as a sustainable one.

Local Food:   The goal is to maintain the current high input of food from local companies (delivered by Sysco), as well as to research and review food that could be purchased from local farmers.