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Local Foods Initiative
Northland College has established a goal of using 20% local foods on campus for the 2012-2013 school year, with the ultimate goal of 80% local food over time. Northland, in partnership with its food service provider Chartwells, has been working with the UW-Extension, Chequamegon Food Co-op, Bayfield Regional Food Producers Cooperative (BRFPC) and other local farms to meet the demand of hungry students with locally produced food. At Northland, a new station in the Baldwin Dining Commons, hosts a local protein, starch, and vegetable each day.
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Northland College has established a goal of using 20% local foods on campus for the 2012-2013 school year, with the ultimate goal of 80% local food over time. Northland, in partnership with its food service provider Chartwells, has been working with the UW-Extension, Chequamegon Food Co-op, Bayfield Regional Food Producers Cooperative (BRFPC) and other local farms to meet the demand of hungry students with locally produced food. At Northland, a new station in the Baldwin Dining Commons, hosts a local protein, starch, and vegetable each day.
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The 4–4–1 Academic Calendar
A unique element in Northland's academic program is the calendar. The fall and winter sessions are each four months long and consist of a minimum of 65 class days. The spring session is one month long and consists of 20 class days. Full-time students must earn 12 to 17 course credits during each of the fall and winter sessions and 3 to 5 course credits during spring session. Fall and winter sessions allow time for maturation of ideas in a program of varied courses. The shorter spring session provides an opportunity for concentration through seminars, independent study and research, and small discussion groups. It also provides opportunities for off-campus experiences such as international study and field experiences.
