The Local Food Task Force was named in 2008 by President Pfeiffer to develop a local food policy for WWC. In recognition of the fact that, while procurement of local food is a crucial for supporting food security and local agricultural economy, it is not inherently sustainable for a variety of reasons. Some recent studies suggest that organically-raised foods from halfway around the world have a smaller environmental impact than conventionally-raised foods from nearby. Furthermore, even organic certification does not assure safe working conditions or fair wages for the labor force. As a result, the task force has endeavored to develop a sustainable food policy for WWCby the end of 2009. The task force, chaired by Laura Lengnick, is working to develop and complete a first draft sustainable food policy by the end of the academic year. Other task force members include Mark Brenner (faculty), Karen Joslin & Chase Hubbard (Farm/Garden staff), Ian Robertson (staff/admin), and student representatives Jeffrey McConnaughey (local food crew).
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