Saint Joseph's College
(
Standish
ME
04055 )
- Contact Name:
- Stuart Leckie
- Contact Title:
- General Manager
- Telephone:
- (207) 893-6683
- E-Mail:
- sleckie@sjcme.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
- 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?
- Stimulating interest and/or disseminating information (i.e., outreach)
- 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?
- State-wide
- 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?
- Broker(s)
- Farmer-managed cooperative(s)
- Distributor(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?
- Class research
- Information in dining locations about the program
- What, if any, other environmental initiatives on your campus are connected with the farm-to-college program?
- Composting program
- Recycling program
- Are there any bidding requirements for purchasing local food?
- no
- no
- Do local products cost more on average?
- yes
- yes
- If yes, how do you manage the higher price?
- 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
- 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 dining/food services offset extra costs
- Grants/subsidies to help farmers build season extenders
- What strategies, if any, do you recommend for making farm-to-college programs work?
- Incorporate 'buy local' requirements into food service contracts
- 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:
- 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):
- Meal (board) plan
- Meal (board) plan