Clark University
- 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
- In what ways, if any, would you like students to be involved in the program?
- Other, please specify:
- 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?
- Not Involved
- 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?
- yes
- yes
- What is the approximate total number of individual farmers you purchase products from during an entire calendar year?
- Don't know
- Don't know
- Who/where are local products purchased from?
- 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 any of the following individuals or groups been directly involved in development, coordination, education or promotion related to the farm-to-college program?
- Food service management company
- Is there a local farmer's organization (i.e., a cooperative) involved in your program that was in place prior to the program's start?
- Other, please specify:
- Have you used any of the following to promote the program or enhance its educational value?
- Information in dining locations about the program
- Press releases
- What, if any, other environmental initiatives on your campus are connected with the farm-to-college program?
- Fair trade projects
- Are there any bidding requirements for purchasing local food?
- yes
- yes
- Do local products cost more on average?
- yes
- yes
- What do you see as the most significant barriers to starting or sustaining farm-to-college programs?
- Coordinating purchase/delivery of products
- Finding growers/local product supply
- Product price
- Product quality
- Product quantity
- Seasonal availability of products
- What do you see as the most significant benefits from farm-to-college programs?
- Lower environmental impacts
- Good for school and/or company public relations
- Supporting local farmers, community and/or economy
- Is dining/food services:
- Contract-managed (please provide contractor name)
- Contract-managed (please provide contractor name)
- If the program is contract-managed, from which level(s) of the company are individuals involved in the program?
- Corporate office
- District level
- Local level
- National level
- Regional level
- Does food services use a (please choose most appropriate answer):
- Meal (board) plan
- Meal (board) plan
- Please check any information you would like to hide
- Full Name
- Title
- College
- Address
- Telephone Number
- Fax Number