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One Reno Cafe’s Story of Local Milk

Coffeebar’s Manager, Nikki Boyce shared with us her story of localizing their Cafe’s milk via Reno’s  food hub (DROPP) out of the Great Basin Community Food Cooperative:

“If we could source one ingredient more responsibly in order to have the biggest positive impact on our local community, what would that ingredient be?” We asked ourselves this question in late 2014. We are Coffeebar, a café, and our most important ingredient is our coffee bean – not exactly a locally-sourced commodity.  But swirling around just behind our beans is our second most important ingredient: our MILK. Each week our baristas serve up around 200 gallons worth of steamed whole milk. That’s not a small amount of dairy. This obvious realization got us thinking…there MUST to be a way for us to leverage our need for milk, in order to impact our community and strengthen our local foodshed.

Almost immediately we were turned on to a young, family owned dairy in Fallon Nevada, just an hour east of Reno. We reached out and within the week were privileged to meet with Isidro Alves of Sandhill Dairy. He spoke passionately about the health of his cows, the nutritional vitality of his low-temperature pasteurized, non-homogenized (cream top = yum) MILK and the benefits of drinking close to the source. It took one conversation, one steam, and one taste. That week, our second most important ingredient started arriving the same day it was milked, from 60 miles away. Talk about IMPACTFUL!  We’re paying less overall for a higher quality product, PLUS Isidro and Sandhill Dairy acquired a consistent and committed customer, while taking home 100 cents on each dollar.

So a local food system DOES exist here in the High Desert! This early success sparked more questions at Coffeebar…“If one of our most important ingredients is this simple change, how else can we improve our business to better support our local economy?” Enter the Great Basin Community Food Coop – in our opinion, the single most engaged and connected promoter and distributor of local and organic goods here in Reno. In addition to being an independent community-owned grocery store, the Co-op serves as a regional food hub – farmers bring their food to the Co-op, and the Co-op delivers that food to restaurants and kitchens across town.

Their online marketplace, DROPP (Distributors of Regional and Organic Produce and Products), enables individuals and businesses to shop for local food that is currently in season. DROPP also provides access to organic food being grown outside of our local community via the Co-op’s organic distributors. We found that by using DROPP, not only can we easily buy tomatoes grown in Midtown at Lost City Farm, but we can switch our entire kitchen to ORGANIC produce, even if what we need  is not available locally.

Again it took one conversation, one tomato, and one taste. That week, all of our produce started arriving strictly from LOCAL or ORGANIC farms. Literally OVERNIGHT we changed every single carrot, spinach leaf, and apples slice coming out of our kitchen from conventional to LOCAL or ORGANIC. How cool is that?? We’re paying the same amount for a dramatically superior product, and more of our money stays here in Reno, right where it belongs.

The only question left is…”What’s next?”

Coffeebar’s Mission is to share a radically inclusive Italian cafe experience with our customers by providing them the highest quality coffee, customer service and locally sourced food.

The Hands That Feed Us

We are encouraged to know where our food comes from but have you thought about who makes our food? Food workers are employed in production, processing, distribution, retail, and service sectors and represent the largest percentage of our work force. Food sector workers have universally poor wages and working conditions. Low wages, long work hours, poor benefits, lack of mobility, employment law violations, exposure to hazards characterize food sector working conditions.

Wages and Working Conditions of Food Sector Workers:

image (1)

What can you do?

1. Support responsible food system employers who provide livable wages, benefits, and advancement opportunity and who provide sustainable food.

2. At every food purchase, speak to employees and employers about working conditions at their place of business. Let the employers know consumers care about working conditions.

3. Let policymakers know that food sector working conditions are important. Speak about increasing the minimum wage, access to health benefits including paid sick days, preventing wage theft, and exposure to health hazards.

ROC (Restaurant Opportunities Centers) National Diners Guide helps determine which restaurants provide a living wage and fair working conditions. There are currently no restaurants listed for Nevada. Why not suggest that your favorite local restaurant join this movement?

Full report:

Lisa Hill M.A., R.D.

Member, Washoe County Food Policy Council

If You Waste Food, Are You Eating Sustainably?

Sustainable eating is popular but how does this help if 40% of food is wasted? Before installing a solar panel, we must first reduce energy consumption. Before we can truly eat sustainably, we must first reduce food waste!

Food waste occurs during production, post-harvest handling and storage, processing and packaging, distribution and retail, and by consumers. By far, most of the waste occurs at the consumer level. That means you! The second greatest losses occur during production.

Ideas for reducing home/consumer food waste:

1. Increase the value you place on food. Cheap available food influences behavior and therefore food waste.

2. Understand label dates.

3. Reduce impulse and bulk purchases.

4. Better estimate your food needs. Use a menu and shopping list.

5. Reduce food spoilage. Store food properly ( Improve visibility and organization of your refrigerator. Store refrigerated food in the proper microclimate—fruits and vegetables in higher temperature areas, usually the bottom, and high risk foods in lower temperature areas, usually higher. Refrigerator doors are a higher temperature microclimate.

6. Reduce food portions.

Ideas for reducing production food waste:

1. Support farmer’s markets. These allow farmers to sell “less than perfect” food that is still of good quality.

2. Support legislation that allows growers to receive a tax credit for excess produce donations.

Sidebar “Understanding Label Dates”

• “Sell by” means the store should sell the product by the printed date, but the consumer still can eat the product safely after that date.

• “Best if used by” means the consumer should use the product by the date listed for best quality and flavor (not for safety reasons).

• “Use by” is the last date recommended for use at peak quality.

You likely will see a marked deterioration in product quality (flavor, appearance, texture) after that date.

– Note: Do not use infant formula and baby food after the “use-by” date.

• “Closed or coded dates” are packing numbers used by the manufacturer.

Detailed food storage guide:

A new startup co-founded by two UC Berkeley alumni is doing its part to end food waste and hunger. The website and mobile app, Feeding Forward (, connects people with excess food. It currently serves the San Francisco area, log on and ask for them to expand to Washoe County!

Source: “Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill” Gunders, Dana; Natural Resources Defense Council, 2012.

Full report:

By Lisa Hill M.A., R.D.

Member, Washoe County Food Policy Council