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At Mount Rushmore National Memorial, the Memorial Ice Cream Shoppe makes its vanilla from Thomas Jefferson's own recipe. In Shenandoah, concessioners feature the region's abundant blueberries; in Montana's parks, huckleberries; in Alaska, kelp pickles. Local food and drink, the National Park Service argues, give visitors a taste of the culture as well as the landscape — and make park operations more sustainable.
Wine from down the road
At Glacier National Park, Xanterra's Russell's Fireside Dining Room at Lake McDonald Lodge offers casual upscale dining with an extensive local wine list, built by partnering with four local wineries. Each season, staff get extensive wine training from professionals with sommelier credentials earned under the Court of Master Sommeliers' criteria.
Sourcing wine and spirits from local vineyards and distilleries cuts the emissions of long-distance shipping, and local producers often farm sustainably, with fewer chemicals and organic methods. When choosing local wines, concessioners can look for certifications such as:
- Lodi Rules Certified Green
- Low Input Viticulture & Enology (LIVE) Certified Sustainable
- Demeter Certified Biodynamic
- Sustainability in Practice (SIP) Certified
- USDA Organic
Local wines also express the region's terroir — the soil, topography and climate where they're made — and paired with regional dishes they give visitors a more authentic sense of place.
Why buy local
| Benefit | How |
|---|---|
| Lower emissions | Shorter trips from farm to plate or vineyard to glass mean less fuel burned; less time in transit also keeps more nutrients and flavor |
| Healthier land | Supporting local farms, vineyards and distilleries encourages good land management and helps keep open space and habitat |
| Stronger local economies | Money stays in the community, supporting jobs in farming, distribution and retail |
| Community and culture | Local food programs teach about sustainable practices and where food comes from, and help preserve traditional foodways |
| Food security | A strong regional food network keeps food available when global supply chains break down |
The policy behind it
The Park Service's Healthy Food Choice standards and Sustainable Food Choice guidelines encourage concessioners to offer local, seasonal products. Local sourcing also fits Executive Order 14008, which calls on federal agencies and their partners to build sustainability into their operations, including purchasing, and the Park Service's Green Parks Plan. Buying local, visitors enjoy high-quality products while supporting a more sustainable, vibrant local economy.
Sources
Based on "Local Procurement: Food and Beverage," National Park Service; a work of the United States government in the public domain. Jefferson's ice cream recipe is held by the Library of Congress.
Licens: CC0 1.0 (offentligt eje) · Bearbejdet efter www.nps.gov
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