Contact Name:

Lucinda Anderson

Telephone:

(805) 525-4419 ext. 368

E-Mail:

landerson@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?

Resource/contact person

Who runs/is primarily responsible for the farm-to-college program? (please choose primary person/group in charge)

Other, please specify:

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?

no

no

Who/where are local products purchased from?

Other, please specify:

Are local food products used in...

Regular menus

Special events

Was external funding or other resources (grants, equipment, etc.) used to...

Not used

What, if any, other environmental initiatives on your campus are connected with the farm-to-college program?

Not used

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?

Use external funding (i.e., grant or subsidy) to make up the difference

What do you see as the most significant barriers to starting or sustaining farm-to-college programs?

Product quality

What do you see as the most significant benefits from farm-to-college programs?

Higher quality food

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 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)

Does food services use a (please choose most appropriate answer):

Meal (board) plan

Meal (board) plan