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The Local Food Project: Calculating Food Miles at David Thompson Secondary School, Invermere , BC

The Local Food Project: Calculating Food Miles at David Thompson Secondary School, Invermere , BC. I. David Thompson Secondary School: Invermere, British Columbia. Located in South-East British Columbia School Population: 545 students, 50 staff Draw students from 8 valley communities.

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The Local Food Project: Calculating Food Miles at David Thompson Secondary School, Invermere , BC

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  1. The Local Food Project:Calculating Food Miles at David Thompson Secondary School, Invermere, BC I

  2. David Thompson Secondary School:Invermere, British Columbia • Located in South-East British Columbia • School Population: 545 students, 50 staff • Draw students from 8 valley communities

  3. Why is Local Food Knowledge Important? • Because in Invermere; • golf courses now dominate the landscape. • there is a decline of farms due to rapid development. • young people are not becoming farmers. • And, around the world… • less people know where their food comes from.

  4. Is it any wonder… Do you think this food is local? Papayas? → Pineapples? ↓

  5. Where does our food come from?On a truck? The grocery store? • The food used in our cafeteria mostly comes from California, by way of Calgary.

  6. But, we are changing that!

  7. We have lots of farmers and ranchers in our area… Fairmont: Downey Farm: Greg and Petra Downey Windermere: Win-Valley Gardens: Peter and Lori Robertson Windermere: Edible Acres: Lin Steedman and Oliver Egan Windermere: Winderberry Nurseries: Glenda Wah and Jack Steedman Windermere: Saunders’ Farm: Faith and Gordon Saunders Windermere: Don’s Field: Don Wah Windermere: Sammy’s Garlic Farm Invermere: Zehnder’s Ranch Invermere: CVBG/CSL Heritage Garden Invermere: Community Greenhouse Radium: Firlands Ranch: Richard Larson- Ranch Manager Edgewater: Chinook Meadows Farm: Rick and Dianna Tegart Edgewater: McLean ‘s Farm: George and Sylvia McLean Edgewater: Brown ‘s Farm: Alex and Penny Brown Brico: Patty’s Greenhouse Spillimacheen: Jubilee Mountain Apiaries: Morley Winnick

  8. We help with the harvest…

  9. And we grow some of our own food: Harvesting Greens for our cafeteria

  10. The Community Greenhouse at DTSS: Watch our Video about it:http://www.youtube.com/watch?v=OkLaytBsE3s

  11. Our Cafeteria:The Rocky Mountain Café

  12. The Salad Bar: Fresh-picked greens

  13. Making Sausages from Local Pork…

  14. Local Foods served at the Rocky Mountain Cafe

  15. The Life Cycle of a Loaf:Local Wheat used to make bread at DTSS

  16. A Tally of our Local Produce: • Patty’s Greenhouse: 130 lbs. tomatoes • Edible Acres CSA: 50 lbs. potatoes • McLean’s Farm: 50 lbs. Wheat • Brown’s Farm:300 lbs. Carrots, 150 lbs. potatoes • Firlands’ Ranch: 155 lbs. pork , 500 lbs .beef • Chinook Meadows Farm: 20 lbs. Apples, 40 lbs. Root Vegetables- • Community Greenhouse: 2 plantings of Salad Greens and Herbs for our Salad Bar

  17. Reducing our Food Miles and Carbon Footprint at the Rocky Mountain Cafe Food Miles: Distance food travels from producer to consumer Carbon used to transport food= 50 g per kilometer travelled

  18. Conclusion… • At DTSS in Invermere, we have made an impact on the environment by reducing our carbon footprint. We buy some of our foods locally, and we grow our own salad greens in our Community Greenhouse. If more food service establishments would grow their own produce or get it locally, we could reduce food miles in general. • This is a big step towards a greener world!

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