Overview

The University of Montana Western has joined a growing movement of over 200 colleges and universities nation-wide in serving locally and regionally produced foods on campus. Montana Western’s Farm to College program works to build bridges between our state’s agricultural and educational interests by focusing university spending on Montana’s food producers. 

What are the benefits of eating local foods at Montana Western?

• Preserves the agricultural open spaces that we love. 
• Keeps the money we spend in the place we live.
• Builds partnerships to strengthen our community. 
• Keeps the foods we eat fresh and delicious. 

Why are local foods important at Montana Western?

Pristine mountains, rivers, and grasslands define the open spaces of Montana, as does the farming and ranching heritage of the people who live here. Agricultural landscapes are imperative to the preservation of wildlife, open spaces, and rural ways of life. Residential development is a primary threat to our landscapes as Montana has around five million acres of ranchland at risk to development. In addition, the Montana Cattleman’s Association reports an annual loss of 250 Montana ranches. Opening local markets for our agricultural producers is one significant way we can increase farmer’s and rancher’s profits, and help keep them on the land. Montana’s public institutions, such as schools and universities, are rising to this opportunity and not only directing their purchasing power locally, but increasing general awareness of this trend. Support their efforts by taking an interest in Montana Western’s Farm to College program and the high-quality food they work to provide. Montana-made meals are available on both the student menu and for special events catering. 

Currently, Dining Services spends approximately sixteen percent of it’s annual food budget on Farm to College items which often vary in availability. Some of the local products we always serve include beef, potatoes, pasta, breads, bacon, milk, cream of wheat, oil and honey.   

One of our favorite ways to serve local foods to the campus community is with meal-events.

                    
This Spring Fling BBQ (above)  featured bison burgers from Belt, MT and bratwurst 
from Kalispell, MT.

Montana-raised prime rib was on the menu at this recent Christmas party (below).