Berea College, KY Local Food Initiative: Difference between revisions

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* To provide new marketing opportunities for local growers.
* To provide new marketing opportunities for local growers.
Featuring products from local farms and others within the Appalachian regions, the Farm Store offers a wide variety of fresh vegetables, fruits, herbs, grains, beans, mushrooms, honey, pork, beef, chicken and more – all produced by students gaining hands-on farming experience  while working their way through college. “The main purpose of the store is to serve as the college farm’s experiential learning laboratory in value-added agriculture and local food systems...”


[[Category:Berea College]]
[[Category:Berea College]]

Revision as of 18:29, 26 October 2016



Berea College, KY, US

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Type: Policy

Status: Adopted

Source File: https://primary.berea.edu/tag/local-foods-initiative/

Description:

Local Food Initiative Mission and Goals

The mission of the Berea College Local Food Initiative is to promote the participation of Berea College in the development of a sustainable food system.

Our goals are:

  • To understand and foster the ecological, economic, social, and spiritual components of a sustainable food network
  • To promote understanding by Berea College students, faculty, and staff of the sources of their food, thereby increasing appreciation of fresh, local foods
  • To increase the purchase of locally grown foods for all of Berea College’s dining facilities;
  • To encourage campus use of College Farm and Garden products
  • To provide new marketing opportunities for local growers.


Featuring products from local farms and others within the Appalachian regions, the Farm Store offers a wide variety of fresh vegetables, fruits, herbs, grains, beans, mushrooms, honey, pork, beef, chicken and more – all produced by students gaining hands-on farming experience while working their way through college. “The main purpose of the store is to serve as the college farm’s experiential learning laboratory in value-added agriculture and local food systems...”