A common way to raise pastured poultry involves putting 75 to 100 three- to four-week old meat chickens in movable pens during the growing season. These floorless 10′ by 12′ by 2′ pens are moved daily by sliding them along the ground, providing fresh pasture. Chickens also receive a grain-based ration. At 8-14 weeks, the chickens are butchered and sold to consumers or restaurants.

When freshmen arrive at the University of Wisconsin-Madison campus this fall, they will find food raised on Wisconsin farms and organically grown food on the […]

UW-Madison’s Memorial Union caters food for many events on campus, including large summer conferences. In July 2001, the Union served four mostly organic and locally […]

Seasonal Regional Organic Vegetarian Dinner Frank’s Place dining hall, UW-MadisonOctober 10, 2000 Menu: Vegetable stewStir fry with riceVeggie burgersPotato and nacho barRoot vegetable mixBeetsAcorn squashCranberry […]

Every day, Northland College serves its students organic food that was grown right in their county. Northland is located in Ashland, a northern Wisconsin town […]

There are two separate food service operations at UW-Madison, and both are involved in buying farmer-direct and organic foods. The UW-Madison Housing Food Service has […]

If colleges and universities purchased five to ten percent of their food directly from local farms, imagine the extra income that could end up in […]

It can be tough to make a living from commodity crops, but Wisconsin farmers may be in an ideal position to reap profits from value-added […]

From 1997-2000, CIAS published a newsletter for people working to create sustainable food systems. The Wisconsin Foodshed was conceived as a forum where activists, researchers, […]

Retail produce buyers in Minneapolis, MN and Madison, WI were interviewed to see if there are opportunities for small-scale growers of certificed organic produce. Produce […]