Local Food Initiative

Preliminary Research Objectives

  • Learn about the experience of other colleges and universities with local food projects
  • Develop baseline information about campus food sources
  • Understand any liability or contractual issues associated with Berea College’s purchase and use of foods from local/regional growers and processors
  • Explore the opportunities and challenges associated with Berea College farms, gardens, and greenhouses providing foods for College use
  • Explore the opportunities and challenges for Boone Tavern, Crossroads Cafe, and Food Service managers and workers in moving toward greater reliance on local growers for seasonably available foods
  • Learn about the circumstances, needs, and potential of off-campus local/regional growers and processors
  • Learn about the experience of other local food initiatives in Kentucky
  • Estimate the costs and benefits of various local food initiatives

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