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