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| Preliminary
Research Objectives |
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- 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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