Occidental College
- E-Mail:
- skar@oxy.edu
- Program Web Site:
- http://www.oxy.edu/
- Who was most responsible for initiating your farm-to-college program?
- Faculty/Staff
- Are students actively involved in maintaining the program?
- yes
- How are the students involved in the program?
- Researching availability of local products
- Other research
- Work in campus/student farm or garden
- Promotional/educational outreach
- Member of project planning/advisory committee
- Researching costs/benefits of local purchasing
- In what ways, if any, would you like students to be involved in the program?
- Menu/event planning
- 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
- 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)
- 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)
- Spring mix Lettuce Apples Broccoli Oranges
- 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?
- 1-5 farmers
- Who/where are local products purchased from?
- Individual farmer(s)
- Farmer-managed cooperative(s)
- 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.
- South Central Farms
- Are local food products used in...
- Regular menus
- 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?
- Farmer association(s)
- Campus sustainability center(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?
- Don't know
- Have you used any of the following to promote the program or enhance its educational value?
- Class research
- What, if any, other environmental initiatives on your campus are connected with the farm-to-college program?
- Nutrition education
- Sustainable agriculture research and curriculum projects
- Are there any bidding requirements for purchasing local food?
- yes
- Do local products cost more on average?
- yes
- If yes, how do you manage the higher price?
- 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?
- Seasonal availability of products
- 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
- 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:
- Grants/subsidies to help farmers shift to more sustainable production and direct marketing
- 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)
- Is dining/food services:
- Self-operated
- Does food services use a (please choose most appropriate answer):
- Meal (board) plan
- Please check any information you would like to hide
- Full Name
- Title
- Address
- Telephone Number
- Fax Number