Contact Name:

Sia Mohsenzadegan

Contact Title:

General Manager

Telephone:

(209) 946-2264

E-Mail:

smohsenzadegan@pacific.edu

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?

Researching availability of local products

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)

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:

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?

Broker(s)

Farmers market(s)

Are local food products used in...

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

Speakers/demonstrations

Web site

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

Nutrition education

Recycling program

Sustainable agriculture research and curriculum 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?

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?

Higher quality food

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 organize cooperatives

Grants/subsidies to help farmers build season extenders

What strategies, if any, do you recommend for making farm-to-college programs work?

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

Form a supportive planning committee representative of key players

Incorporate 'buy local' requirements into food service contracts

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

Community Food Security Coalition

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

Regional level

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):

A la carte plan

A la carte plan

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

Other, please specify:

Other, please specify: