Mount St Mary's College
(
Los Angeles
CA
90049 )
- Contact Name:
- anon25
- Telephone:
- () -
- E-Mail:
- mount_st_mary's_college
- 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?
- 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)
- 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
- 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?
- 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?
- Farmer's market
- 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
- What do you see as the most significant barriers to starting or sustaining farm-to-college programs?
- Engaging students
- Product price
- Getting administrative support
- What do you see as the most significant benefits from farm-to-college programs?
- Higher quality food
- Lower environmental impacts
- 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:
- Federal and state policies providing incentives to state institutions for purchasing locally grown products
- Grants/subsidies to help farmers shift to more sustainable production and direct marketing
- 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)
- What resources, research, or contacts, if any, were useful for starting or expanding your farm-to-college program?
- Bringing Local Food to Local People: A Resource Guide for Farm-to-School and Farm-to-Institution Programs (ATTRA)
- Local Food Project: A How-to Manual (Gary L. Valen, Humane Society of the United States)
- 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