The Montana Made Program
The Montana Made program aims to cultivate and support the development of Montana’s local food system. In line with the mission of the University, the Montana Made Program is dedicated to developing our local economy, upholding the stewardship of our great state, engaging with our community, and promoting the health of our patrons.
The program provides both outreach and resources to Montana growers, producers, and manufactures while using the purchasing power of University Food Services to provide an institutional marketplace that promotes our local foods community. It houses educational resources and works to connect our program’s stakeholders to one another. The Montana Made Program works with growers, producers, manufactures, purchasers and distributors to ensure small producer viability, promote sustainability, and increase community access to local food. Most importantly, the Montana Made program works to educate our patrons while providing them with fresh, high quality, and healthful foods. We believe that through responsible, local sourcing we are sharing our commitment to building a sustainable food system that ensures the availability, safety and quality of foods available now and for the future.
The foundation of Montana State University, the state’s land grant university, is our agriculture community. As part of our commitment to that community, University Food Services recognizes products raised, grown, and cultivated in Montana as being an important and distinctive portion of our Montana Made program. By featuring Montana Grown products, University Food Services engages with the agricultural community and supports the University’s role as a land-grant institution while providing fresh, local, and delicious meals to our patrons.
Sustainability has been defined as, ”meeting the needs of the present without compromising the ability of future generations to meet their own needs.” University Food Services awards a sustainability distinction to products and vendors that have displayed a commitment to environmental and social sustainability.
The sustainability distinction will be awarded when there is a demonstrated commitment to:
-Humane treatment of animals
-No use of hormones and antibiotics in livestock
-Environmentally sustainable livestock management
-Responsible and minimal use of chemicals in crop production
-Conservation of land and soil resources
-Conservation and protection of water resources
-Fair and just treatment of workers
• Montana Mondays Come celebrate Montana food and the taste of local flavor! Local dishes featuring various vendors and the fantastic culinary skills of the Executive Chef are offered during lunch in the Union Market on Mondays during fall and spring semesters.
See previous Montana Monday menus
• MontanaFest Dinner In October, the Residence Dining Halls host a special dinner that features local Montana products. These dinners provide a great opportunity to show residential students the real bounty that Montana has to offer.
• Montana Made Late Nite Bites Indulge in some tasty local treats while supporting your local community every Thursday night during Late Nite Bites from 7:00 pm - Midnight at Miller Dining Hall.
• Annual Local Food Fair & Symposium Keynote speakers, roundtable sessions, and a vendor showcase, provide outreach and education to the campus and community on topics related to sustainability, nutrition and local food systems.
• Towne’s Harvest Garden UFS currently purchases produce from THG, MSU's student experiential learning farm. THG is part of the SFBS program.
• Earth Week To honor and celebrate Earth Week in April, a Montana Made breakfast, lunch, and dinner is offered in all the Residence Dining Halls on the Wednesday of Earth Week.
See previous Earth Week Montana Made menus
• University Catering Local food items are utilized in daily and special event catering menus whenever possible as well as in the football Sky Suite menu.
Rose Heider, Program Coordinator