A new report from American Farmland Trust and The New York Academy of Medicine found that if the State University of New York (SUNY) and its 64 campuses were to allocate 25% of their annual food budget toward New York-grown and minimally -processed foods, it would create $54 million of economic activity in New York. On the Plate at SUNY: Growing Health, Farms and Jobs with Local Food also found that increasing the availability of fresh and minimally processed foods from New York farms offered at SUNY dining halls and on-campus food pantries has the potential to provide greater food security and improve the health of over 430,000 SUNY students. The report recommends allocating resources to support local food purchasing and promotion on SUNY campuses. The full report is available online.
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