The feasibility of sourcing local produce (from within 50 to 100 miles of SOU) to meet the entire demand of the University's food service system is the subject of this study. Its scope will encompass and benefit from research already being conducted into the current sustainability of the aggregate food system in this region (the Rogue Valley of Southern Oregon). The produce need not be limited to vegetable matter but could include meat and dairy products from local providers. The primary focus of the research will be to correlate and reconcile the food budget of SOU (both in terms of calories consumed and finances expended by the University) with local food capacity, in order to assess whether there are both a sufficient basis and a transitional path to organize an economical, local food service system for Southern Oregon University. Non-market values such as 'food miles' will also be reviewed.