Iowa State University
(
Ames
IA
50010 )
- Contact Name:
- Sue DeBlieck
- Contact Title:
- Farm to ISU Coordinator
- Telephone:
- (515) 294-2892
- E-Mail:
- susandeb@iastate.edu
- Program Web Site:
- http://www.dining.iastate.edu/farm_to_isu.php
- Who was most responsible for initiating your farm-to-college program?
- Cooperative extension agent(s)
- University administrator(s)
- Dining/food services personnel
- In what year did the program begin?
- Other, please specify:
- Are students actively involved in maintaining the program?
- yes
- How are the students involved in the program?
- Researching costs/benefits of local purchasing
- Researching availability of local products
- Promotional/educational outreach
- Member of project planning/advisory committee
- In what ways, if any, would you like students to be involved in the program?
- Coordinating purchase/delivery of products
- Work in campus/student farm or garden
- Menu/event planning
- What role, if any, have cooperative extension agents or other agency/agricultural professionals played in the farm-to-college program?
- Resource/contact person
- Stimulating interest and/or disseminating information (i.e., outreach)
- What role, if any, would be useful for cooperative extension agents or other agency/agricultural professionals to play in the farm-to-college program?
- Resource/contact person
- Stimulating interest and/or disseminating information (i.e., outreach)
- Who runs/is primarily responsible for the farm-to-college program? (please choose primary person/group in charge)
- Student
- Where do the majority of your locally purchased farm products come from?
- 50-200 miles
- Are any of these local food products organically grown?
- yes
- yes
- Approximately how much, in dollars, does dining/food services spend annually on local farm products?
- Other, please specify:
- Other, please specify:
- What is the approximate total number of individual farmers you purchase products from during an entire calendar year?
- More than 20 farmers
- More than 20 farmers
- Who/where are local products purchased from?
- Broker(s)
- Farmer-managed cooperative(s)
- Distributor(s)
- Individual farmer(s)
- Are local food products used in...
- Catering
- Convenience store items
- Regular menus
- Special events
- Other, please specify:
- Was external funding or other resources (grants, equipment, etc.) used to...
- Start the program
- If you have received external funding or other resources for the program, what is/was your source?
- Other, please specify:
- Other, please specify:
- Have any of the following individuals or groups been directly involved in development, coordination, education or promotion related to the farm-to-college program?
- Campus sustainability center(s)
- Faculty member(s)
- Farmer association(s)
- Is there a local farmer's organization (i.e., a cooperative) involved in your program that was in place prior to the program's start?
- Other, please specify:
- Have you used any of the following to promote the program or enhance its educational value?
- Farm tours
- Press releases
- Web site
- What, if any, other environmental initiatives on your campus are connected with the farm-to-college program?
- Composting program
- Are there any bidding requirements for purchasing local food?
- yes
- yes
- Do local products cost more on average?
- yes
- yes
- If yes, how do you manage the higher price?
- Pass cost directly on to consumer
- Reduce costs elsewhere to make up the difference
- What do you see as the most significant barriers to starting or sustaining farm-to-college programs?
- Product price
- Retraining kitchen staff
- Getting administrative support
- What do you see as the most significant benefits from farm-to-college programs?
- Higher quality food
- Supporting local farmers, community and/or economy
- Of the following policy issues, please choose up to two, if any, that you believe would provide the most significant support for farm-to-college programs:
- Grants/subsidies to help farmers organize cooperatives
- Grants/subsidies to help dining/food services offset extra costs
- What strategies, if any, do you recommend for making farm-to-college programs work?
- Engage students in program activities (i.e., research, creating promotional materials)
- Promote the project in as many ways as possible to the campus/local community
- What resources, research, or contacts, if any, were useful for starting or expanding your farm-to-college program?
- Buy Local Food and Farm Toolkit: A Guide for Student Organizers (Oxfam America)
- Farmtocollege.org Web site
- Iowa State University Leopold Center for Sustainable Agriculture
- Selling to Institutions: An Iowa Farmer's Guide (Robert Luedeman & Neil D. Hamilton)
- Is dining/food services:
- Self-operated
- Self-operated
- Total number of individual meals served daily in locations operated by dining/food services:
- Other, please specify:
- Other, please specify:
- Does food services use a (please choose most appropriate answer):
- Meal (board) plan
- Meal (board) plan
- What is dining/food services' approximate annual budget for food?
- Other, please specify:
- Other, please specify: