Reed College
(
Portland
OR
97202 )
- Contact Name:
- Mac Lary
- Contact Title:
- General Manager-Bon Appetit
- Telephone:
- (503) 777-7286
- E-Mail:
- mac.lary@reed.edu
- Program Web Site:
- www.bamconw.com/reed
- 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?
- Facilitator for certain program components
- Lead organizer
- Resource/contact person
- Stimulating interest and/or disseminating information (i.e., outreach)
- 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
- Lead organizer
- Resource/contact person
- 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)
- Other dining/food services staff member
- 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
- Who/where are local products purchased from?
- Distributor(s)
- Individual farmer(s)
- Farmers market(s)
- Are local food products used in...
- Convenience store items
- 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?
- Farmer association(s)
- Other community/local/state organization(s)
- Have you used any of the following to promote the program or enhance its educational value?
- Information in dining locations about the program
- Speakers/demonstrations
- Special events (eg., local foods dinner)
- Web site
- What, if any, other environmental initiatives on your campus are connected with the farm-to-college program?
- Farmer's market
- Other, please specify:
- 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 benefits from farm-to-college programs?
- Lower environmental impacts
- Supporting local farmers, community and/or economy
- What strategies, if any, do you recommend for making farm-to-college programs work?
- 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):
- Other, please specify:
- Other, please specify: