Potsdam College, SUNY
(
Potsdam
NY
13676 )
- Contact Name:
- Barb Page
- Contact Title:
- Manager/Bowman Hall
- Telephone:
- (315) 267-2605
- E-Mail:
- pageba@potsdam.edu
- Who was most responsible for initiating your farm-to-college program?
- Other, please specify:
- Dining/food services personnel
- In what year did the program begin?
- Other, please specify:
- Are students actively involved in maintaining the program?
- yes
- How are the students involved in the program?
- Other, please specify:
- 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
- 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)
- Other, please specify:
- Approximately how much, in dollars, does dining/food services spend annually on local farm products?
- Other, please specify:
- Other, please specify:
- Who/where are local products purchased from?
- Farmer-managed cooperative(s)
- Individual farmer(s)
- Other, please specify:
- Are local food products used in...
- Regular menus
- Special events
- Other, please specify:
- Was external funding or other resources (grants, equipment, etc.) used to...
- Not used
- Other, please specify:
- Have any of the following individuals or groups been directly involved in development, coordination, education or promotion related to the farm-to-college program?
- Other community/local/state organization(s)
- Have you used any of the following to promote the program or enhance its educational value?
- Farm tours
- Information in dining locations about the program
- Press releases
- Speakers/demonstrations
- Other, please specify:
- What, if any, other environmental initiatives on your campus are connected with the farm-to-college program?
- Fair trade projects
- Nutrition education
- Recycling program
- 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
- Other, please specify:
- What do you see as the most significant benefits from farm-to-college programs?
- Higher quality food
- Meeting desire and demand from customers
- Opportunity for student education/research
- Good for school and/or company public relations
- 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
- 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?
- Build positive relationships among key players (such as dining/food services, farmers, faculty/staff, and students)
- Form a supportive planning committee representative of key players
- Incorporate 'buy local' requirements into food service contracts
- What resources, research, or contacts, if any, were useful for starting or expanding your farm-to-college program?
- Bringing Local Food to Local People: A Resource Guide for Farm-to-School and Farm-to-Institution Programs (ATTRA)
- 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):
- Mixed plan
- Mixed plan
- What is dining/food services' approximate annual budget for food?
- Other, please specify:
- Other, please specify: