Author(s): Courtney Baines

Program Name: Master of Arts in Appalachian Studies/ Sustainable Development Concentration

Institution: Appalachian State University

Discipline(s): Agriculture, Sustainability Studies and Science

Admin Dept(s): Dining Services, Purchasing/Supply Chain Management

Keyword(s): Dining Services

Publication Date: October, 2008

Paper Type: Non-thesis Graduate Student Research

Farm-to-college programs promote and serve locally produced foods in campus cafeterias. The benefits of integrating local food into institutions of higher education are numerous including supporting local farmers and the local economy, reducing the amount of fossil fuels used for production and delivery, educating consumers about farming and food systems, and improving the institution-community relationship. Approximately 200 institutions in the United States have farm-to-college programs. This report looks at the feasibility of establishing a farm-to-college program at Appalachian State University highlighting the challenges of integrating local food into campus food services and providing resources for helping address these challenges. Lastly, recommendations for Appalachian State are provided including a potential outline for progress.

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