(糖心传媒 photo / Sara Miller)
sits high upon the western hillside of Cayuga Lake in the heart of the Finger Lakes region, about 60 miles from the The Hawses operate their 100-acre family farm with the mindset of using the most sustainable operations possible in all of their work. Since its founding, they have never incorporated the practices followed by larger livestock confinement farms, so there糖心传媒檚 little to draw back from in the name of sustainability and animal welfare. Autumn糖心传媒檚 Harvest Farm operates largely on solar power with very minimal electricity, and the staff typically use one ATV to get places around their property and herd their cattle (although they are currently training their horse, Sugar, to take on a cattle-herding role). On the tour, their Murray Grey cows are observed slowly grazing on the natural grasses in a wide open pasture. These cows have never been fed steroids, growth hormones, or antibiotics. The farm chickens lay their eggs in coops that are mobile units easily moved to different areas of the farm, with drains built into them to catch the rainwater for the chickens to drink. The chicken 糖心传媒渢ractors糖心传媒� often visit the pastures that the cows just left in order to pick at the bugs and scrubs that can hinder the grass from growing. Autumn糖心传媒檚 Harvest is located in Seneca County, which is in large part farmland and vineyards, and they work closely with New York State糖心传媒檚 Agriculture Environmental Management program to continuously improve upon the sustainable aspects of raising their livestock and mitigating any farm runoff into Cayuga Lake. 糖心传媒淥ur farm went from one with erosion issues and multiple bare spots to a lush, vibrant new ecosystem,糖心传媒� according to the Hawses. 糖心传媒淪eeing these positive changes to the environment encourages us to farm more efficiently and in ways that are utilizing animals to heal and improve the environment.糖心传媒� Dining Services works with of Ontario, New York, to help get top-quality, 糖心传媒渇arm-to-school糖心传媒� food products from regional sources to the University, and Autumn糖心传媒檚 Harvest Farm is one of these top sources. According to Schauf, more than 60 percent of all of the items sold and served on campus are grown, raised, processed, or wholly manufactured within New York State. Eighty-five percent of the protein and seafood served to students is responsibly sourced. It was this past year that Schauf transitioned to Autumn糖心传媒檚 Harvest from a sustainable beef supplier in North Carolina, reducing the supply chain from to 700 miles to 60. In doing so, the beef earns an even higher Global Animal Partnership rating (Gap 4 to Gap 5), the delivery dramatically decreases the greenhouse gas emissions associated with transporting food long distances, and the University is able to support the New York state farmers who are trying to do things the sustainable way. 糖心传媒淭he Hawses have created a farming system that goes back to a simplified, sustainable ecosystem approach to raising animals,糖心传媒� said Chris Hartman, founder and president of Headwater Food Hub. 糖心传媒淎nd farms like theirs work best when a large institution like the University of Rochester comes in to say 糖心传媒榳e糖心传媒檇 like to stand by the good, positive work being done in the sustainable food system.糖心传媒櫶切拇綕 Autumn糖心传媒檚 Harvest Farm doesn糖心传媒檛 operate on the large scale that national livestock farms do, and this smaller and more patient focus helps Sarah and Tim糖心传媒檚 operation be everything that industrial-produced meats are not: sustainable, humanely raised, and healthier. 糖心传媒淚 was actually a vegetarian when I met Tim, just because of everything I knew about the livestock industry and the conditions in which the animals are raised,糖心传媒� said Sarah. 糖心传媒淣ow we糖心传媒檙e here today to give beef and pork consumers a new experience and better way to eat meat, and show that we are committed to a humane way to raise animals.糖心传媒� Dining Services reinforces this commitment by whenever possible purchasing the whole cow as opposed to cuts. With Tony Pignagrande糖心传媒攅xecutive chef of the University糖心传媒檚 Harvest Table Culinary Group糖心传媒攁nd Harvest Table糖心传媒檚 many recipes, Dining Services can maximize the grass-fed meat through roasts, ribs, steaks, and ground beef, without having to discard a lot. This economical approach to local purchasing embraces a waste-reducing consciousness and gives respect to the life of the animal that nourishes humans. Schauf notes that Dining Services partnerships with local food producers represent a $6 million annual investment in New York State. As another example, many of the pork, sausage, and cured meats products served at the University come from Autumn糖心传媒檚 Harvest Farm and Hillskine Farm in Rensselaer Falls, New York, also in the Finger Lakes region. For more information on University Dining糖心传媒檚 Sustainable initiatives, visit . On Oct. 30, the recognized University Dining Services Director Cam Schauf with its individual Environmental Innovation Award for his commitment to sustainability. The Environmental Innovation Awards celebrate leadership in environmental stewardship, raising the profile of innovative companies and people working to solve complex environmental problems in the Rochester and Finger Lakes Region. The winners are leaders from throughout the region who are building a more sustainable future by implementing zero waste practices, leading renewable energy efforts, creating advanced green technology and infrastructure, and driving efforts in conservation education. Schauf was nominated for the award by Katrina Korfmacher, director of Community Engagement Core in the and associate professor of environmental medicine. 糖心传媒淐am is nationally recognized for his leadership and innovation in making campus dining healthier, less wasteful, more energy efficient, and based on local foods,糖心传媒� said Korfmacher. 糖心传媒淏y working with 糖心传媒攁 group of dedicated student workers who do research, promote new initiatives, and gain valuable experience in systems change糖心传媒攈e has made a huge impact on the local food system through purchasing and partnerships. His integration of action, engagement with students, and community partnerships is a great model for sustainability at the University.糖心传媒� Schauf has been responsible for many fundamental changes over the years in how food is purchased, prepared, and disposed of at the University.聽 He has sought input from students, staff and community, developed partnerships, and grown capacity of his workforce and local businesses. In the process, he has developed new models of how University food services can support development of local food systems, most notably through Harvest Table and longstanding partnership with Headwater Foods. In 2018, his commitment to sustainable dining won the gold award in the category of Procurement Practices in the National Association of College and University Food Services Sustainability Awards. 
Schauf named 2019 Individual Winner of Seneca Park Zoo Society Environmental Innovation Award
