Randolph-Macon College
- Contact Title:
- Student
- Telephone:
- () -
- E-Mail:
- randolph-macon_college
- Who was most responsible for initiating your farm-to-college program?
- Student(s)
- In what year did the program begin?
- Other, please specify:
- Are students actively involved in maintaining the program?
- no
- In what ways, if any, would you like students to be involved in the program?
- Coordinating purchase/delivery of products
- Culinary classes to use food products
- Food preparation
- Work in campus/student farm or garden
- Member of project planning/advisory committee
- Menu/event planning
- Promotional/educational outreach
- Researching availability of local products
- Researching costs/benefits of local purchasing
- Other, please specify:
- 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?
- 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)
- Other, please specify:
- Where do the majority of your locally purchased farm products come from?
- Same city/county (ie., less than 50 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?
- 1-5 farmers
- 1-5 farmers
- Who/where are local products purchased from?
- Other, please specify:
- Was external funding or other resources (grants, equipment, etc.) used to...
- Not used
- 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:
- What, if any, other environmental initiatives on your campus are connected with the farm-to-college program?
- Not used
- Are there any bidding requirements for purchasing local food?
- no
- no
- Do local products cost more on average?
- no
- no
- What do you see as the most significant barriers to starting or sustaining farm-to-college programs?
- Getting farmers approved through food service company
- Getting administrative support
- What do you see as the most significant benefits from farm-to-college programs?
- Higher quality food
- Good for school and/or company public relations
- 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
- More leniency in bidding regulations
- What strategies, if any, do you recommend for making farm-to-college programs work?
- Get college/university administrative support
- Incorporate 'buy local' requirements into food service contracts
- 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
- 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:
- Please check any information you would like to hide
- Full Name
- Address