It is not the students who deserve the credit for the popularity of Farm-to-College programs. In over half the cases, it’s foodservice personnel who are the initiators. The students themselves are responsible for only 17 percent of the programs. Surprisingly, farmers and farmer organizations accounted for the start of fewer than 5 percent of the programs.

Even the reasons behind the programs are a surprise.

Local food may be fresher, tastier and healthier, but it’s not the number one reason higher education has opted for Farm-to-College programs. The top four reasons are:
1. Supporting local farmers and the local economy and community.
2. Higher food quality.
3. Lower environmental impact.
4. Attraction and retention of students.

Getting your campus started.

The Community Food Security Coalition (CFSC), with more than 250 member organizations nationwide, has a Farm-to-College program that works to help farmers, foodservice personnel, students and faculty establish and maintain Farm-to-College programs.

The Association for the Advancement of Sustainability in Higher Education (AASHE) has completed the Guide to Developing a Sustainable Food Purchasing Policy. You may download the guide and view related policy examples at www.sustainablefoodpolicy.org. The Guide is intended to help universities, colleges, hospitals, and other institutions – as well as those advocating for food system change – create, promote and implement practical sustainable food purchasing policies.

To learn more about CFSC, visit www.foodsecurity.org.