Hikes & Bites – Localizing National Park Menu Options

It’s been an exciting year for the Institute’s Food Program! In June, the National Park Service (NPS) – in collaboration with the Institute - announced new guidelines promoting healthy and sustainable food options as a part of the national Healthy Parks, Healthy People initiative. We are making exciting strides to ensure that when you visit a national park, you will get to hike to beautiful sights and also taste delicious, locally-sourced, sustainable bites.

How is this transition to sustainable sourcing taking place? We have seen wonderful successes in select dining establishments already, so now we are taking on the challenge of assisting NPS concessioners across the country to make more environmentally-friendly, socially-conscious, and financially-responsible food sourcing decisions.  

Our three-prong approach includes designing regional-based tools, establishing local connections, and highlighting best practices.

Designing Regional-based Tools

Selecting NPS concessions contracts involves multiple, standardized steps across the country, which are detailed in the Institute’s Food for the Parks report. To promote local, sustainable foods in accordance to the NPS food and beverage concessions proposal process, the Institute is developing a cost evaluation tool. The function of this tool will help to determine the local versus non-local price differentials for high demand food and beverage items in various regions of the country. This information will help concessioners shape significant financial sourcing decisions. A special focus will be given to items which grow locally in a region while opportunities to consider alternate menu options will be presented.

Establishing Local Connections

Because sustainable food systems strategy has its roots in local community development and environmental stewardship, the Institute is also providing real-time data on the availability of local and hyperlocal food and beverages. Utilizing information from our friends at Real Time Farms and USDA, parks concessioners will be able to identify, manage, and investigate cost differentials through potential relationships with local farmers, food hubs, and farmers markets. Participating in local food economies will ensure savings in energy expenditure, transportation costs, promote healthier farming practices, and result in higher quality, less-processed food and beverages for parks visitors.

Highlighting Best Practices

To supplement the regional cost evaluation tool and local sourcing information we are developing, the Institute will continue to develop and distribute educational materials highlighting the value of sourcing local and sustainable food and beverages. The Institute will design trainings on how to utilize cost evaluation tools and design resources for successful implementation.

Through this approach, the Institute will continue to support the dynamic NPS Healthy Food Program and promote the environmental, economic, and social benefits of responsible sourcing. We look forward to updating you as our food work moves forward!