Lewis and Clark College
(
Portland
OR
97219 )
- Contact Name:
- Bill Masullo
- Contact Title:
- General Manager
- Telephone:
- (503) 768-7890
- E-Mail:
- lewis_and_clark_college
- Who was most responsible for initiating your farm-to-college program?
- Student(s)
- 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?
- Researching costs/benefits of local purchasing
- Researching availability of local products
- 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?
- Resource/contact person
- 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?
- Region-wide (e.g., Midwest, Pacific Northwest)
- 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?
- 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?
- Campus sustainability center(s)
- Faculty member(s)
- Student environmental organization(s)
- University department(s)
- Have you used any of the following to promote the program or enhance its educational value?
- Class research
- Farm tours
- 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?
- Composting program
- Fair trade projects
- Farmer's market
- Packaging reduction program
- Recycling program
- Sustainable agriculture research and curriculum projects
- 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?
- Pass cost directly on to consumer
- Reduce costs elsewhere to make up the difference
- What do you see as the most significant barriers to starting or sustaining farm-to-college programs?
- 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
- 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:
- 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)
- Do lots of research before starting
- 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):
- Mixed plan
- Mixed plan