High costs force Hillsdale food service to outsource more

Much of the produce Metz Culinary Management serves is sourced in Michigan seasonally, but the company now buys less from within Hillsdale County than it once did.

According to Campus Executive Chef Adam Harvey, most of Metz’s produce is supplied by Detroit-based produce company Del Bene Produce Inc.

“Del Bene sources as much produce locally as possible, but some of it comes from California or other areas farther away, especially during the colder months.”,

According to Harvey, much of the Michigan produce Metz serves is supplied on a seasonal basis.

“Currently, we are ending the more local lettuce growing season, so things like our leaf lettuce, romaine, and mustard greens will be moving out of Michigan as it is getting too cold,” Harvey said. “Del Bene will still be sourcing the bulk of our fall vegetables — things like Brussels sprouts, winter squash, and cabbage — from the greater Michigan area.”

Metz once sourced its lettuce and other greens year-round from a Hillsdale County certified organic farm, Chef’s Way Farms, according to owner Ezra Bertakis. 

“At first, they bought a lot of their produce from Chef’s Way,” Bertakis said. “After the first year, it slowed down.”

According to Harvey, high pricing is one of the biggest barriers to buying more local, organic foods like these greens. 

Bertakis acknowledged this barrier.

“Organic produce like this is more expensive to grow,” Bertakis said. “Local farmers are the first ones on the chopping block.”

According to Bertakis, Chef’s Way Farms can supply tender greens year-round through an uncommon cold-frame greenhouse system.

“I’m one of the largest organic greens producers in Michigan,” Bertakis said. “We use cold-frame hoop-houses that have year-round production.”

Bertakis added that Chef’s Way Farms preserves the freshness of its greens.

“I harvest day-of, while unfortunately that’s not the case for greens grown in California or Mexico,” Bertakis said. “You can taste the difference.”

Bertakis sells his produce on Saturdays at the Hillsdale County Farmer’s Market in the courthouse parking lot from 9 a.m. to 1 p.m.

According to Harvey, Metz still uses Chef’s Way Farm’s produce for special events and at the John Anthony Halter Shooting Sports Education Center’s Grille.

“We do utilize produce from Chef’s Way Farms, mostly in catering and out at the AcuSport Grille,” Harvey said. 

According to sophomore Allison Kuzma, there is a contrast between local, organic produce and conventionally grown produce.

“I just find that it’s a better quality and tastes better too,” Kuzma said. “Kind of less to worry about with pesticides and stuff.”

Kuzma added that she would welcome any additional local, organic produce to the Knorr Dining Hall.

“I think it’s not only better just for school health, but also I think it’s good to support local farms,” Kuzma said.

According to Kuzma, organic, local produce might be worth the extra penny.

“I do think it’s worth it to spend a little more money on organic,” Kuzma said. “But with the price of meal plans already being so high, I think it would just depend on how much more.”

Harvey added that Metz welcomes students’ suggestions for how Metz could better serve them.

“The best way to give us feedback is to fill out the comment cards that are placed around campus,” Harvey said. “We love to hear what students like and ways that we can improve.”

Harvey said students with a special interest in influencing what food is served at the dining hall can speak to Metz directly about their concerns.

“We also do have a dining committee that meets once a month to get feedback from a group of students,” Harvey said. “If this is something any student is interested in participating in, please let our staff know so that we can include you in future meetings.”