Yellowstone National Park is looking local and organic for its food service menus.
The park's striving to make 50 percent of its food purchases from within 500 miles of the park or from a certified organic provider by 2016.
Today, about 34 percent of the park's food is local or organic.
But park concessionaire Xanterra finds that supporting local growers while keeping prices low in the nation's first national park can be a challenge.
Dylan Hoffman is director of sustainability for Xanterra.
Hoffman tells the Casper Star-Tribune that keeping prices affordable for the public is a priority for the National Park Service.
But small agriculture producers can be pricier and may not be able to meet the volume needed to supply a huge customer like Yellowstone.
Information from: Casper (Wyo.) Star-Tribune, http://www.trib.com