Gettysburg College
(
Gettysburg
PA
17325 )
- Contact Name:
- Sara Tower
- Contact Title:
- Sustainability Program Coordinator (Student
- Telephone:
- (413) 824-1840
- E-Mail:
- towesa01@gettysburg.edu
- Who was most responsible for initiating your farm-to-college program?
- Dining/food services personnel
- In what year did the program begin?
- 2009
- Are students actively involved in maintaining the program?
- yes
- How are the students involved in the program?
- Researching availability of local products
- Menu/event planning
- Work in campus/student farm or garden
- Promotional/educational outreach
- 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
- Promotional/educational outreach
- Work in campus/student farm or garden
- Food preparation
- Menu/event planning
- Other research
- Researching availability of local products
- What role, if any, have cooperative extension agents or other agency/agricultural professionals played in the farm-to-college program?
- 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
- 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)
- apples, milk, red potatoes, seasonal vegetables
- Are any of these local food products organically grown?
- yes
- Approximately how much, in dollars, does dining/food services spend annually on local farm products?
- 36882315
- What is the approximate total number of individual farmers you purchase products from during an entire calendar year?
- 1-5 farmers
- Who/where are local products purchased from?
- Individual farmer(s)
- Distributor(s)
- Campus/student farm or garden
- 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.
- H.A.N.J. Enterprises 10 West Point Road Aspers, PA 17304 Harry Naylor (717) 677-8610 Also Feesers Foods and Sysco Inc out of Harrisburg.
- If you work with individual farms/farmers, please write as much of the the following information as possible for two of them - Name, Complete mailing address, Phone, Email, Website.
- Everblossom Farm 6363 Carlisle Pike East Berlin, PA 17316 Elaine Lemmon (717) 624-4469 Graywolf Plantation 350 Forest Drive New Oxford, PA 17350 Timothy Beard (717) 624-7204
- 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?
- Student environmental organization(s)
- Other student organization(s)
- Community/local/state environmental 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?
- yes
- Have you used any of the following to promote the program or enhance its educational value?
- 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
- College/student farm
- Herb/kitchen garden
- Sustainable agriculture research and curriculum projects
- Are there any bidding requirements for purchasing local food?
- no
- Do local products cost more on average?
- 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
- Coordinating purchase/delivery of products
- Product quantity
- 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
- Opportunity for student education/research
- 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 shift to more sustainable production and direct marketing
- Federal and state policies providing incentives to state institutions for purchasing locally grown products
- What strategies, if any, do you recommend for making farm-to-college programs work?
- Get college/university administrative support
- Engage students in program activities (i.e., research, creating promotional materials)
- Build positive relationships among key players (such as dining/food services, farmers, faculty/staff, and students)
- Start small, such as planning a local foods dinner
- Is dining/food services:
- Self-operated
- Total number of individual meals served daily in locations operated by dining/food services:
- 5000
- Does food services use a (please choose most appropriate answer):
- Meal (board) plan
- What is dining/food services' approximate annual budget for food?
- 2300000