Contact Name:

Linda Adams

Contact Title:

Registered Dietitian

Telephone:

(530) 752-9604

E-Mail:

linda.adams@sodexhousa.com

Program Web Site:

www.sodexho.ucdavis.edu

Who was most responsible for initiating your farm-to-college program?

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?

Culinary classes to use food products

Menu/event planning

Other research

Promotional/educational outreach

Researching availability of local products

In what ways, if any, would you like students to be involved in the program?

Culinary classes to use food products

Member of project planning/advisory committee

Other research

Promotional/educational outreach

Researching costs/benefits of local purchasing

What role, if any, have cooperative extension agents or other agency/agricultural professionals played in the farm-to-college program?

Not Involved

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

Who runs/is primarily responsible for the farm-to-college program? (please choose primary person/group in charge)

Dining/food services director/manager

Where do the majority of your locally purchased farm products come from?

50-200 miles

What are the primary local farm products you purchase? (please list top 3-5 items)

Other, please specify:

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?

16-20 farmers

16-20 farmers

Who/where are local products purchased from?

Farmer-managed cooperative(s)

Distributor(s)

If you work with a farmer-managed cooperative, other farmer network, or distributor that carries local farm products, please write in as much of the the following information as possible - Name, Complete mailing address, Phone, Email, Website.

Other, please specify:

Other, please specify:

Are local food products used in...

Regular menus

Special events

Was external funding or other resources (grants, equipment, etc.) used to...

Not used

Have any of the following individuals or groups been directly involved in development, coordination, education or promotion related to the farm-to-college program?

Food service management company

Other student organization(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

Information in dining locations about the program

Press releases

Speakers/demonstrations

Special events (eg., local foods dinner)

Web site

What, if any, other environmental initiatives on your campus are connected with the farm-to-college program?

Composting program

Fair trade projects

Nutrition education

Packaging reduction program

Recycling program

Sustainable agriculture research and curriculum projects

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?

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?

Finding growers/local product supply

Product price

What do you see as the most significant benefits from farm-to-college programs?

Lower environmental impacts

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

Language written into food service contracts to support local food purchases

What strategies, if any, do you recommend for making farm-to-college programs work?

Form a supportive planning committee representative of key players

Be patient but persistent

Is dining/food services:

Contract-managed (please provide contractor name)

Contract-managed (please provide contractor name)

If the program is contract-managed, from which level(s) of the company are individuals involved in the program?

Corporate office

District level

Local level

National level

Regional level

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: