EDIBLE EDUCATION

FEASTS FOR THE BEASTS

Indianapolis Zoo Animals Eating Local Too

WRITTEN BY JENNIFER RUBENSTEIN GRAPHICS BY SOFIA PUGA

PHOTOGRAPHY BY KOLTON DALLAS AND THE INDIANAPOLIS ZOO.

The mission of the Indianapolis Zoo is to empower people and communities, both locally and globally, to advance animal conservation. Th e original Indianapolis Zoo opened in 1964 and in the summer of 1988 moved to its current location at White River State Park. Over $1.98 million was raised this year at the 28th annual Zoobilation fundraiser, where over 70 local restaurants provide food and beverages to a sold-out black-tie crowd. U.S. News & World Report ranked the Indianapolis Zoo as No. 6 on its list of Th ings to Do in Indianapolis.

Edible Indy asked: How does the zoo support the local food movement with the animals? Th e answers might surprise you.

Indianapolis Zoo feeds and cares over 2,000 animals (230 species) and 16,000 plants.

2013 GROCERY BILL (Approximately 50% of the groceries are purchased locally.)

HAY 300 tons (600,000 pounds) of grass and alfalfa hay are locally grown, harvested and purchased each year. “Th e zoo recently established a purchasing agreement with the Indianapolis Airport Authority to procure hay from the land that surrounds the airport. According to the FAA this property must remain ‘empty’ but it can be cultivated for crops such as grass/ alfalfa, wheat and certain legumes. By entering into this agreement we are establishing relationships with local farmers and supporting the local economy,” says Zoo Nutritionist Jason Williams, PhD. $90,000—$105,000 in hay is purchased locally each year from two vendors.

MEAT Approximately 100 pounds a day (37,000–40,000 pounds a year). Locally owned Indianapolis meat distributor, Dugdale Beef Company, provides 100% of the beef, of which 30%–45% is from local farms and the remainder from other Midwest farms.

Meat purchased is USDA ground beef 90%–95% lean. 100% of mice, rats and rabbits come from Martinsville rodent vendor Hoosier Mouse Supply.

PRODUCE Gordon Food Service provides 90% of the produce. Th e zoo has an onsite garden that produces tomatoes, eggplant, strawberries, herbs, blackberries, apples and more.

Meat $120,629 Fish $108,728 Hay $ 88,586 Produce $ 64,423 Other $ 64,770 Grain $ 62,114 Gel $ 26,886 Total Grocery Bill: $536,136

African elephant, Tombi

Cost per day to feed: $26.50

Weekly

Hay: 18 bales (40 pounds/bale) Mega-Herbivore cubes: 58.8 pounds Leaf-eater biscuits: 11 pounds Sweet potatoes: 20 pounds Produce: 13.6 pounds

Annually

Hay: 936 bales Mega-Herbivore cubes: 3,057 pounds Leaf-eater biscuits: 572 pounds Sweet potatoes: 1,040 pounds Produce: 707 pounds

Approved produce: underripe bananas, apples, pears, melons, carrots, greens An African elephant consumes between 1.4% and 1.6% of its body weight per day.

Elephants eat 45,000 pounds/year of locally harvested hay and grass. Total elephants: 8

African lion, Nyack

Cost per day to feed: $23.50

Weekly

Beef: 9 pounds Large rabbit: 1 Femur bone: 1 Food enrichment: 2.5 pounds

Annually

Beef: 468 pounds

Large rabbits: 52

Femur bones: 52

Food enrichment: 130 pounds Primary diet contains commercially formulated carnivore meat. Food enrichment: rodents, beef liver, chicken broth, goat milk, steamed chicken breast, beef chunk meat Total lions: 3

Giraffe, AJ

Cost per day to feed: $9

Weekly

Herbivore Grain: 5 pounds Lo Pro Grain: 4 pounds Sweet potato: .75 pounds Produce: 2 pounds

Annually

Herbivore Grain: 260 pounds Lo Pro Grain: 208 pounds Sweet potato: 39 pounds Produce: 104 pounds

Orangutan, Rocky

Cost per day to feed: $7.50

Weekly

Gel: 4.63 pounds Leaf-eater biscuits: 2.71 pounds Starch: 1.54 pounds Fruit: 4.63 pounds Greens: 9.25 pounds Vegetables: 6.94 pounds

Annually

Gel: 240 pounds

Leaf-eater biscuits: 140.92 pounds

Starch: 80 pounds

Fruit: 240 pounds Greens: 481 pounds Vegetables: 360.88 pounds Giraffes are browsing herbivores.

Giraffes are given hay and browse (tree and shrub cuttings from around the zoo) as treats each week, based on diets and availability.

Total giraffes: 3

The Indianapolis orangutans grew up in entertainment or in a zoo setting, not in the wild. Their diet is different than what it would be in the wild. Approved zoo diet consists of primate biscuits, fruits, starches, vegetables, greens and enrichment items. Examples of orangutan food: cherries, peaches, tomatoes, tomatillos, mung bean noodles, white potatoes, plantains, mushrooms, leeks, broccoli, collard greens, dandelion greens, peanut butter, prunes, pumpkin, sugar-free Jell-O. Total orangutans: 8

BROWSE RECYCLING PROGRAM Many animals eat treats called browse, which is made up of trimmings and clippings from edible landscape around the zoo, such as grass, trees and flowers. Other browse comes from palms and bamboo grown onsite.

“When designing new landscape, we keep in mind what can we use and feed out in the future,” says Lori Roedell, curator of horticulture. “About 50% of the landscape at the zoo is edible.”

Edible landscape is the priority. Otherwise, the plants should work well for perching or propping, or at the very least, they should be useful for making mulch.

“Depending on where the product is grown, the nutrients are different due to soil and environment, so we coordinate with horticulture to grow small amounts of produce to create variety for the animals,” says Kat Davis, nutrition area manager.

ZOO PRODUCE GARDEN “About 10% of the garden is used by the chefs at the zoo for guests to enjoy,” says Lori Roedell, curator of horticulture. Humans visiting can chose from the healthy local ingredients provided by Smoking Goose, Trader’s Point Creamery, Pleasant View Orchard and Eden Farm at the Farm-to-Table Stand, Café on the Common and other stands throughout the campus.

But much of the produce grown on the zoo campus is used to feed the animals. Here’s what they grow in the garden:

Alpine currants apples apple squash basil (orangutans like basil) beans black raspberries corn dandelion greens eggplant lemon balm mustard greens peppers pumpkins sunflowers (tortoises eat the heads) tomatoes watermelons

OTHER RESOURCES FOR LOCAL FOODS? We asked why the zoo has not been able to create more contracts with local farms for animal feed. Zoo nutritionist Jason Williams, PhD explains:

“The diets for our animals can be very specific with regards to product type and thus it can be difficult for local vendors to keep up with our demands.”

And as much as the zoo would like to accept food donations or road kill for the animals, they can’t, due to food safety concerns. All food needs to filter through the commissary to pinpoint any issues.

If you have interest in donating your time or money to the Indianapolis Zoo, call 317.630.2025 or visit IndianapolisZoo.com.

Photos, top to bottom: Lori, Roedell, curator of horticulture inspects the Zoo’s garden for ripe produce. Riley at IU Health helps ensure healthy dining options with local ingredients for the Zoo’s guests. Kat Davis, nutrition area manager talks of the local harvest from the Zoo’s garden.