Iowa State University
(
Ames
IA
50012 )
- Contact Name:
- Darrin Vander Plas
- Contact Title:
- Farm to ISU Coordinator
- Telephone:
- (515) 294-2892
- E-Mail:
- farm2isu@iastate.edu
- Program Web Site:
- www.dining.iastate.edu/farm
- Who was most responsible for initiating your farm-to-college program?
- Faculty/Staff
- Dining/food services personnel
- Student(s)
- Cooperative extension agent(s)
- Student(s)
- Dining/food services personnel
- Cooperative extension agent(s)
- Dining/food services personnel
- Cooperative extension agent(s)
- Student(s)
- Faculty/Staff
- Dining/food services personnel
- In what year did the program begin?
- 2007
- 2007
- 2007
- 2007
- 2007
- 2007
- 2007
- 2007
- 2007
- 2007
- 2007
- 2007
- 2007
- 2007
- 2007
- 2007
- Are students actively involved in maintaining the program?
- yes
- yes
- yes
- yes
- yes
- yes
- yes
- yes
- yes
- yes
- yes
- yes
- yes
- yes
- How are the students involved in the program?
- Member of project planning/advisory committee
- Promotional/educational outreach
- Work in campus/student farm or garden
- Researching availability of local products
- Researching availability of local products
- Work in campus/student farm or garden
- Promotional/educational outreach
- Member of project planning/advisory committee
- Researching availability of local products
- Work in campus/student farm or garden
- Promotional/educational outreach
- Member of project planning/advisory committee
- Researching availability of local products
- Work in campus/student farm or garden
- Promotional/educational outreach
- Member of project planning/advisory committee
- Researching availability of local products
- Work in campus/student farm or garden
- Promotional/educational outreach
- Member of project planning/advisory committee
- In what ways, if any, would you like students to be involved in the program?
- Menu/event planning
- Food preparation
- Work in campus/student farm or garden
- Promotional/educational outreach
- Member of project planning/advisory committee
- Culinary classes to use food products
- Menu/event planning
- Food preparation
- Work in campus/student farm or garden
- Promotional/educational outreach
- Member of project planning/advisory committee
- Culinary classes to use food products
- Menu/event planning
- Food preparation
- Work in campus/student farm or garden
- Promotional/educational outreach
- Member of project planning/advisory committee
- Culinary classes to use food products
- What role, if any, have cooperative extension agents or other agency/agricultural professionals played in the farm-to-college program?
- Facilitator for certain program components
- Stimulating interest and/or disseminating information (i.e., outreach)
- Resource/contact person
- Facilitator for certain program components
- Stimulating interest and/or disseminating information (i.e., outreach)
- Resource/contact person
- Facilitator for certain program components
- Stimulating interest and/or disseminating information (i.e., outreach)
- Resource/contact person
- Facilitator for certain program components
- Stimulating interest and/or disseminating information (i.e., outreach)
- Resource/contact person
- Facilitator for certain program components
- Stimulating interest and/or disseminating information (i.e., outreach)
- Resource/contact person
- 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)
- Resource/contact person
- Stimulating interest and/or disseminating information (i.e., outreach)
- Resource/contact person
- Who runs/is primarily responsible for the farm-to-college program? (please choose primary person/group in charge)
- Student
- Student
- Student
- Where do the majority of your locally purchased farm products come from?
- 50-200 miles
- 50-200 miles
- 50-200 miles
- What are the primary local farm products you purchase? (please list top 3-5 items)
- Dairy Meat Produce Honey
- Dairy Meat Produce Honey
- Dairy Meat Produce Honey
- Are any of these local food products organically grown?
- yes
- yes
- yes
- Approximately how much, in dollars, does dining/food services spend annually on local farm products?
- 500000
- 500000
- 500000
- What is the approximate total number of individual farmers you purchase products from during an entire calendar year?
- 16-20 farmers
- 16-20 farmers
- 16-20 farmers
- Who/where are local products purchased from?
- Individual farmer(s)
- Campus/student farm or garden
- Individual farmer(s)
- Campus/student farm or garden
- Individual farmer(s)
- Campus/student farm or garden
- Individual farmer(s)
- Campus/student farm or garden
- Are local food products used in...
- Regular menus
- Special events
- Convenience store items
- Catering
- Regular menus
- Special events
- Convenience store items
- Catering
- Regular menus
- Special events
- Convenience store items
- Catering
- Was external funding or other resources (grants, equipment, etc.) used to...
- Start the program
- Maintain the program
- Start the program
- Maintain the program
- Start the program
- Maintain the program
- If you have received external funding or other resources for the program, what is/was your source?
- The Leopold Center for Sustainable Agriculture at Iowa State University.
- The Leopold Center for Sustainable Agriculture at Iowa State University.
- The Leopold Center for Sustainable Agriculture at Iowa State University.
- Have any of the following individuals or groups been directly involved in development, coordination, education or promotion related to the farm-to-college program?
- Farmer association(s)
- Campus sustainability center(s)
- Student environmental organization(s)
- Community/local/state environmental organization(s)
- Other community/local/state organization(s)
- University department(s)
- Faculty member(s)
- Farmer association(s)
- Campus sustainability center(s)
- Student environmental organization(s)
- Community/local/state environmental organization(s)
- Other community/local/state organization(s)
- University department(s)
- Faculty member(s)
- Farmer association(s)
- Campus sustainability center(s)
- Student environmental organization(s)
- Community/local/state environmental organization(s)
- Other community/local/state organization(s)
- University department(s)
- Faculty member(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?
- yes
- yes
- no
- yes
- no
- Have you used any of the following to promote the program or enhance its educational value?
- Press releases
- Information in dining locations about the program
- Class research
- Farm tours
- Special events (eg., local foods dinner)
- Web site
- Press releases
- Information in dining locations about the program
- Class research
- Farm tours
- Special events (eg., local foods dinner)
- Web site
- Press releases
- Information in dining locations about the program
- Class research
- Farm tours
- 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?
- Recycling program
- Composting program
- College/student farm
- Sustainable agriculture research and curriculum projects
- Fair trade projects
- Recycling program
- Composting program
- College/student farm
- Sustainable agriculture research and curriculum projects
- Fair trade projects
- Recycling program
- Composting program
- College/student farm
- Sustainable agriculture research and curriculum projects
- Fair trade projects
- Are there any bidding requirements for purchasing local food?
- yes
- yes
- yes
- Do local products cost more on average?
- yes
- 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
- Pass cost directly on to consumer
- Reduce costs elsewhere to make up the difference
- 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?
- Finding growers/local product supply
- Seasonal availability of products
- Finding growers/local product supply
- Seasonal availability of products
- Finding growers/local product supply
- Seasonal availability of products
- What do you see as the most significant benefits from farm-to-college programs?
- Supporting local farmers, community and/or economy
- Higher quality food
- Supporting local farmers, community and/or economy
- Higher quality food
- Supporting local farmers, community and/or economy
- Higher quality food
- 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 farmers build season extenders
- Grants/subsidies to help farmers organize cooperatives
- Grants/subsidies to help farmers build season extenders
- Grants/subsidies to help farmers organize cooperatives
- Grants/subsidies to help farmers build season extenders
- What strategies, if any, do you recommend for making farm-to-college programs work?
- Is dining/food services:
- Self-operated
- Self-operated
- Self-operated
- Total number of individual meals served daily in locations operated by dining/food services:
- 600054001000500
- 600054001000500
- 600054001000500
- 9200
- Does food services use a (please choose most appropriate answer):
- Meal (board) plan
- Meal (board) plan
- Meal (board) plan
- What is dining/food services' approximate annual budget for food?
- 6
- 6
- 6000000
- 6000000