A wave of lifestyle changes have entered the pop culture scene and we are told to “Go Green, Live Green and Be Green.” Kermit the Frog says, “It isn’t easy being green,” but on our campus it can be. At Iowa State the new “Live Green!” banners on Beardshear Hall remind us of this new habit that could potentially be for the best of us and future generations. If you want to jump on the “green bandwagon” one of the first things you should do is analyze your food choices.

Agriculture is one of the largest energy consumers in the world. The extensive labor consumes a lot of fuel and electricity, and the production of synthetic fertilizers and pesticides requires large amounts of energy. The demand for processed food has also increased energy consumption in agriculture.

So how can we “live green” by eating green? For starters, when given a choice of food here on campus, choose the one that was grown locally. Grown locally — as defined by ISU Dining — is any food grown within 200 miles of Ames. We, as students, can demand more local products. We really do have a voice and a choice. Sue DeBlieck, coordinator of the Farm to ISU Program, agrees. “It seems to me that students do not realize how strong of a voice they have when it comes to the foods that are served on campus. I would encourage them to put their thoughts on comment cards that are provided by ISU Dining or to contact someone within dining via e-mail. The staff is very open to students’ ideas and really appreciates it when students provide their help — for example, there are a few students working on a campaign to decrease the amount of food wasted in the dining halls.”

The Farm to ISU program is part of the Live Green! Campaign and is encouraging students to eat locally produced food and become a “locavore.” So far they have purchased food from all over central Iowa. Currently, ISU Dining has melons from rural Boone, apples from Deal’s orchard, in Jefferson, honey from Ebert’s in Lynnville, dairy products from Kalona Organics and meat from Eagle Grove and Hubbard. Jerald Deal, of Deal’s orchard, enjoys working with ISU Dining and their Farm to ISU program. He agrees with Sue, that “students have all free choice when choosing an apple. But they benefit themselves and the producer.” He hopes more students will make the right choice that will make all of Iowa both the economy and our bodies healthy.

Supporting these and other local producers would be good for all of Iowa. A study by the Leopold Center found that 4,000 jobs would be added to the Iowa economy if just 25 percent of the extra fruit and vegetables were grown in Iowa. If an additional 10 percent of 28 selected fruits and vegetables were grown and sold in Iowa, it would result in $54.3 million in sales for Iowa farmers, based on wholesale prices. Money is pumped back into the local economy and not to some highly centralized middleman from out of the state or even the country.

People may or may not be willing to pay for local food, claiming it’s more expensive, but it’s what you pay to know your farmer; they are your friend, your neighbor, you trust them, thus you are more connected with your food. You gain respect for the grower and are conscious of the possible social implications of your food choice. This food system returns control back to the consumer and producer, while removing the middleman. Your food is fresher, and there is no need to have preservatives and irradiation.

But what really makes local foods a better choice when it comes to energy consumption? According to the same study conducted by the Leopold Center, the average food miles for locally grown produce to reach institutional markets was 65 miles, while the conventional produce to reach those same markets was 1,494 miles, nearly 27 times further. Growing and transporting 10 percent more of the produce for Iowa consumption in an Iowa-based regional or local food system would result in an annual savings ranging from 280 to 346 thousand gallons of fuel and an annual reduction in carbon dioxide emissions ranging from 6.7 to 7.9 million pounds, depending on the system and truck type. Agriculture’s carbon footprint would be lowered immensely within this system.

Students are already thinking about consumption on our campus and considering the human relationship of the food on their plates. Who grew this food? What kind of impact are you making in their lives? The Real Food Challenge is doing just that — growing a national network of student leaders engaged in food issues — be they farm workers’ rights advocates, student farmers, local food champions, fair trade campaigners or climate change activists.

Several local foods events hosted by ISU Dining are being from a local food Sunday brunch taking place this weekend and a Thanksgiving meal on Nov. 11. Real Food Challenge also kicked off this past weekend with events happening all over the country. Also, RFC Iowa State students are hosting a picnic on Oct. 10 over the noon hour to talk about food.

There is very large potential at Iowa State to create a robust local foods campaign, but it’s up to us, as students, to demand it and make it thrive. If we don’t support this food system it could disappear. We could lose biodiversity in our state and have to rely on others to feed us. What will that mean for Iowa, which has always been known as the breadbasket of the country? So, Iowa State, it’s our turn to steer the “Green Bandwagon” and demand with our mouths.

— Ellen Walsh is a junior in public service and administration in agriculture from Elgin