Lane Community College
- Telephone:
- (541) 463-5899
- E-Mail:
- bonadyd@lanecc.edu
- Program Web Site:
- http://www.lanecc.edu/sustainability/lgc.html
- Who was most responsible for initiating your farm-to-college program?
- Food service management company
- Student(s)
- Faculty/Staff
- In what year did the program begin?
- 2008
- 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
- Researching availability of local products
- Other research
- Menu/event planning
- Work in campus/student farm or garden
- Promotional/educational outreach
- 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?
- 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)
- Resource/contact person
- Who runs/is primarily responsible for the farm-to-college program? (please choose primary person/group in charge)
- Faculty/staff member
- Where do the majority of your locally purchased farm products come from?
- Don't know
- What are the primary local farm products you purchase? (please list top 3-5 items)
- Salad greens
- Are any of these local food products organically grown?
- yes
- What is the approximate total number of individual farmers you purchase products from during an entire calendar year?
- Don't know
- Who/where are local products purchased from?
- Distributor(s)
- Campus/student farm or garden
- Are local food products used in...
- Special events
- Catering
- 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?
- Campus sustainability center(s)
- Student 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?
- no
- Have you used any of the following to promote the program or enhance its educational value?
- Class research
- Farm tours
- Special events (eg., local foods dinner)
- What, if any, other environmental initiatives on your campus are connected with the farm-to-college program?
- Recycling program
- Composting program
- College/student farm
- Herb/kitchen garden
- Are there any bidding requirements for purchasing local food?
- no
- Do local products cost more on average?
- yes
- What do you see as the most significant barriers to starting or sustaining farm-to-college programs?
- Product price
- 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
- 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
- Grants/subsidies to help dining/food services offset extra costs
- What strategies, if any, do you recommend for making farm-to-college programs work?
- Get college/university administrative support
- Do lots of research before starting
- Build positive relationships among key players (such as dining/food services, farmers, faculty/staff, and students)
- Incorporate 'buy local' requirements into food service contracts
- Get food service company support or endorsement
- Is dining/food services:
- Self-operated
- Does food services use a (please choose most appropriate answer):
- Other, please specify:
- Please check any information you would like to hide
- Full Name
- Title
- Address