Berea College
- Contact Name:
- Caitlin McClanahan
- Contact Title:
- Sustainability Manager for Campus Dining
- E-Mail:
- mcclanahanc@berea.edu
- Program Web Site:
- berea.edu/diningservices
- Who was most responsible for initiating your farm-to-college program?
- Student(s)
- Faculty/Staff
- Dining/food services personnel
- In what year did the program begin?
- 2005
- Are students actively involved in maintaining the program?
- yes
- How are the students involved in the program?
- Coordinating purchase/delivery of products
- Menu/event planning
- Food preparation
- 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?
- Researching availability of local products
- Other research
- Menu/event planning
- 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?
- Resource/contact person
- Other, please specify:
- What role, if any, would be useful for cooperative extension agents or other agency/agricultural professionals to play in the farm-to-college program?
- Facilitator for certain program components
- Who runs/is primarily responsible for the farm-to-college program? (please choose primary person/group in charge)
- Other dining/food services staff member
- 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)
- Produce Pork Beef Milk Eggs
- 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?
- 60000
- What is the approximate total number of individual farmers you purchase products from during an entire calendar year?
- 11-15 farmers
- Who/where are local products purchased from?
- Individual farmer(s)
- Distributor(s)
- Farmers market(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.
- Papania's Produce Lexington, Kentucky 1-800-798-7636
- 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.
- Berea College Farm Goldthwait Agriculture Bldg. Berea, Ky 40403 http://www.berea.edu/ANR/collegefarms.asp Forever Farm LLC Bryce Baumann Paint Lick, Ky http://www.localharvest.org/farms/M25163
- Are local food products used in...
- Regular menus
- Special events
- Convenience store items
- Catering
- Was external funding or other resources (grants, equipment, etc.) used to...
- Maintain the program
- If you have received external funding or other resources for the program, what is/was your source?
- Kentucky Department of Agriculture's Restaurant Rewards program
- 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)
- Student environmental organization(s)
- Other student organization(s)
- Food service management company
- 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?
- no
- Have you used any of the following to promote the program or enhance its educational value?
- Information in dining locations about the program
- Farm tours
- 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?
- Recycling program
- Composting program
- Packaging reduction program
- College/student farm
- Herb/kitchen garden
- Farmer's market
- Nutrition education
- Fair trade 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
- Product quantity
- Seasonal availability of products
- Engaging students
- What do you see as the most significant benefits from farm-to-college programs?
- Supporting local farmers, community and/or economy
- Higher quality food
- Lower environmental impacts
- Opportunity for student education/research
- Good for school and/or company public relations
- Meeting desire and demand from customers
- 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:
- Language written into food service contracts to support local food purchases
- 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?
- Form a supportive planning committee representative of key players
- Get college/university administrative support
- Do lots of research before starting
- 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)
- Incorporate 'buy local' requirements into food service contracts
- Start small, such as planning a local foods dinner
- Get food service company support or endorsement
- Be patient but persistent
- Promote the project in as many ways as possible to the campus/local community
- Is dining/food services:
- Contract-managed (please provide contractor name)
- Total number of individual meals served daily in locations operated by dining/food services:
- 1300
- Does food services use a (please choose most appropriate answer):
- Meal (board) plan
- What is dining/food services' approximate annual budget for food?
- 1000000
- Please check any information you would like to hide
- Address
- Telephone Number