Davidson College
- E-Mail:
- karoberts@davidson.edu
- Program Web Site:
- digdavidson.blogspot.com
- Who was most responsible for initiating your farm-to-college program?
- Student(s)
- In what year did the program begin?
- 2010
- Are students actively involved in maintaining the program?
- yes
- How are the students involved in the program?
- Researching costs/benefits of local purchasing
- Member of project planning/advisory committee
- Promotional/educational outreach
- Work in campus/student farm or garden
- Menu/event planning
- Other research
- Researching availability of local products
- 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
- 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?
- Resource/contact person
- Stimulating interest and/or disseminating information (i.e., outreach)
- Facilitator for certain program components
- 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?
- Same city/county (ie., less than 50 miles)
- What are the primary local farm products you purchase? (please list top 3-5 items)
- eggs beef produce
- 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?
- Campus/student farm or garden
- Farmer-managed cooperative(s)
- Individual farmer(s)
- Are local food products used in...
- Special events
- Regular menus
- 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)
- Other student organization(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?
- 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
- 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
- Water conservation program
- College/student farm
- Herb/kitchen garden
- Sustainable agriculture research and curriculum projects
- 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?
- Pass cost directly on to consumer
- What do you see as the most significant barriers to starting or sustaining farm-to-college programs?
- Engaging students
- Getting administrative support
- 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
- 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:
- 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