Harvard University
(
Cambridge
MA
02138 )
- Contact Name:
- Jessica Zdeb
- Contact Title:
- Food Literacy Project manager
- Telephone:
- () -
- E-Mail:
- jessica_zdeb@harvard.edu
- Program Web Site:
- http://www.dining.harvard.edu/about_HUDS/flp.html
- 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?
- Culinary classes to use food products
- Member of project planning/advisory committee
- Promotional/educational outreach
- 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
- Resource/contact person
- What role, if any, would be useful for cooperative extension agents or other agency/agricultural professionals to play in the farm-to-college program?
- 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)
- Purchasing manager/department
- 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
- What is the approximate total number of individual farmers you purchase products from during an entire calendar year?
- 6-10 farmers
- 6-10 farmers
- Who/where are local products purchased from?
- Distributor(s)
- If you work with a farmer-managed cooperative, other farmer network, or distributor that carries local farm products, please write in as much of the the following information as possible - Name, Complete mailing address, Phone, Email, Website.
- Other, please specify:
- Other, please specify:
- If you work with individual farms/farmers, please write as much of the the following information as possible for two of them - Name, Complete mailing address, Phone, Email, Website.
- Other, please specify:
- Other, please specify:
- Are local food products used in...
- Catering
- Convenience store items
- Regular menus
- Special events
- Was external funding or other resources (grants, equipment, etc.) used to...
- Not used
- 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
- 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
- Nutrition education
- Recycling program
- Water conservation program
- 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 barriers to starting or sustaining farm-to-college programs?
- Coordinating purchase/delivery of products
- Product quantity
- 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?
- Be patient but persistent
- Is dining/food services:
- Self-operated
- Self-operated
- 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