Contact Name:

Sandy Perley

Contact Title:

Purchasing Coordinator

Telephone:

(573) 882-9197

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?

Work in campus/student farm or garden

Member of project planning/advisory committee

Menu/event planning

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

Stimulating interest and/or disseminating information (i.e., outreach)

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

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)

Purchasing manager/department

Where do the majority of your locally purchased farm products come from?

Same city/county (ie., less than 50 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?

1-5 farmers

1-5 farmers

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?

Faculty member(s)

Student environmental organization(s)

University department(s)

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

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?

College/student farm

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?

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?

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

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:

Grants/subsidies to help farmers build season extenders

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?

Get college/university administrative support

Build positive relationships among key players (such as dining/food services, farmers, faculty/staff, and students)

Engage students in program activities (i.e., research, creating promotional materials)

Form a supportive planning committee representative of key players

Be patient but persistent

Promote the project in as many ways as possible to the campus/local community

Start small, such as planning a local foods dinner

What resources, research, or contacts, if any, were useful for starting or expanding your farm-to-college program?

Community Food Security Coalition

Other, please specify:

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

What is dining/food services' approximate annual budget for food?

Other, please specify:

Other, please specify:

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