Bastyr University
(
Kenmore
WA
98028 )
- Contact Name:
- Pete Soucy
- Contact Title:
- Food Service Manager
- Telephone:
- (425) 602-3018
- E-Mail:
- psoucy@bastyr.edu
- Who was most responsible for initiating your farm-to-college program?
- Dining/food services personnel
- In what year did the program begin?
- Other, please specify:
- Are students actively involved in maintaining the program?
- no
- How are the students involved in the program?
- Work in campus/student farm or garden
- 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?
- Facilitator for certain program components
- 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?
- 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:
- Are any of these local food products organically grown?
- yes
- yes
- 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?
- Campus/student farm or garden
- 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
- Have any of the following individuals or groups been directly involved in development, coordination, education or promotion related to the farm-to-college program?
- Student environmental organization(s)
- University department(s)
- What, if any, other environmental initiatives on your campus are connected with the farm-to-college program?
- Herb/kitchen garden
- Are there any bidding requirements for purchasing local food?
- no
- no
- If yes, how do you manage the higher price?
- Pass cost directly on to consumer
- Other, please specify:
- What do you see as the most significant barriers to starting or sustaining farm-to-college programs?
- Finding growers/local product supply
- Product price
- Other, please specify:
- What do you see as the most significant benefits from farm-to-college programs?
- Higher quality food
- Lower environmental impacts
- Meeting desire and demand from customers
- Opportunity for student education/research
- Good for school and/or company public relations
- Other, please specify:
- 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 dining/food services offset extra costs
- 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?
- Form a supportive planning committee representative of key players
- Be patient but persistent
- What resources, research, or contacts, if any, were useful for starting or expanding your farm-to-college program?
- Washington State Department of Agriculture Small Farm and Direct Marketing 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):
- Other, please specify:
- Other, please specify:
- What is dining/food services' approximate annual budget for food?
- Other, please specify:
- Other, please specify: