Emmanuel College
(
Boston
MA
02115 )
- Contact Name:
- Kelly Mc Donald
- Contact Title:
- General Manager
- Telephone:
- (617) 264-7690
- E-Mail:
- kmcdonald@cafebonappetit.com
- 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
- 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?
- Not Involved
- 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)
- Other, please specify:
- Are any of these local food products organically grown?
- yes
- yes
- Who/where are local products purchased from?
- 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 you used any of the following to promote the program or enhance its educational value?
- Information in dining locations about the program
- Special events (eg., local foods dinner)
- What, if any, other environmental initiatives on your campus are connected with the farm-to-college program?
- Nutrition education
- 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
- Seasonal availability of products
- Other, please specify:
- What do you see as the most significant benefits from farm-to-college programs?
- Higher quality food
- Supporting local farmers, community and/or economy
- 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)
- Incorporate 'buy local' requirements into food service contracts
- Is dining/food services:
- Contract-managed (please provide contractor name)
- Contract-managed (please provide contractor name)
- 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