Smith College Dining Services
(
Northampton
MA
01063 )
- Contact Name:
- Kevin Martin
- Contact Title:
- Food Buyer
- Telephone:
- (413) 585-2311
- E-Mail:
- kmartin@smith.edu
- Who was most responsible for initiating your farm-to-college program?
- Student(s)
- Dining/food services personnel
- In what year did the program begin?
- Other, please specify:
- Are students actively involved in maintaining the program?
- no
- 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?
- Resource/contact person
- Who runs/is primarily responsible for the farm-to-college program? (please choose primary person/group in charge)
- Other, please specify:
- Where do the majority of your locally purchased farm products come from?
- Region-wide (e.g., Midwest, Pacific Northwest)
- What are the primary local farm products you purchase? (please list top 3-5 items)
- Other, please specify:
- Are any of these local food products organically grown?
- yes
- yes
- Who/where are local products purchased from?
- Farmer-managed cooperative(s)
- Distributor(s)
- Individual farmer(s)
- Are local food products used in...
- Regular menus
- Special events
- Was external funding or other resources (grants, equipment, etc.) used to...
- Not used
- What, if any, other environmental initiatives on your campus are connected with the farm-to-college program?
- Composting program
- Fair trade projects
- Are there any bidding requirements for purchasing local food?
- no
- no
- Do local products cost more on average?
- no
- no
- What do you see as the most significant barriers to starting or sustaining farm-to-college programs?
- Coordinating purchase/delivery of products
- Finding growers/local product supply
- What do you see as the most significant benefits from farm-to-college programs?
- Meeting desire and demand from customers
- Supporting local farmers, community and/or economy
- 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 organize cooperatives
- Grants/subsidies to help farmers build season extenders
- Federal and state policies providing incentives to state institutions for purchasing locally grown products
- What resources, research, or contacts, if any, were useful for starting or expanding your farm-to-college program?
- Other, please specify:
- What resources, materials or research are needed for better guidance and encouragement of farm-to-college projects?
- Other, please specify:
- Other, please specify:
- Is dining/food services:
- Self-operated
- Self-operated
- Total number of individual meals served daily in locations operated by dining/food services:
- Other, please specify:
- Other, please specify:
- Does food services use a (please choose most appropriate answer):
- Meal (board) plan
- Meal (board) plan
- What is dining/food services' approximate annual budget for food?
- Other, please specify:
- Other, please specify: