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THE FEASIBILITY OF IMPLEMENTING A FARM-TO-COLLEGE PROGRAM AT THE UNIVERSITY OF CINCINNATI

DALY, FRANCES K.
http://rave.ohiolink.edu/etdc/view?acc_num=ucin1178723108

Abstract Details

2007, MCP, University of Cincinnati, Design, Architecture, Art and Planning : Community Planning.
Some of the major issues confronting environmental planners today are affected by the modern system of food production, distribution, and consumption. The major contributing factor to this relationship is movement away from traditional food systems. When civilizations first began, fresh produce traveled a short distance from the field to the kitchen table; today it travels an average of 1,300 miles. Increases in technology have lead to an increase in production and distribution. Unfortunately, this unprecedented yield increase has resulted in myriad ecological and socio-economic consequences. Fortunately, a paradigm shift is beginning to occur in agriculture. This paradigm shift is focused on concepts of sustainability instead of increases in production. One initiative to promote sustainability is the farm-to-college program. This program encourages campus cafeterias or other food service operations to purchase local farm products instead of buying from nationwide food service vendors. This program can benefit universities, students, farmers, and the environment. The intent of this thesis was to initiate a sustainable food system on campus. As such, it sought to determine the feasibility of implementing a farm-to-college program at the University of Cincinnati’s main campus dining facilities. The results of the study showed that the current food service operation and logistical structure could support a farm-to-college program as long as the contracted food service company could find a local food distributor that offers competitive prices, meets food safety regulations, supply the high quantity of product demand, and provide reliable delivery of goods. The UC food service department administration and students were interested and supportive of having more locally grown produce incorporated into the campus dining halls. The thesis concludes that it is feasible to implement a farm-to-college program at the University of Cincinnati’s main campus dining facilities. The final section of this thesis provides additional information about how to continue the feasibility study with regard to the off-campus areas of focus. This additional research, with the information presented in this thesis, could be used to the implement a farm-to-college program at UC.
Chirs Auffrey (Advisor)
145 p.
Farm-to-college; farm-to-school; local food; sustainability; food cycle system; University of Cincinnati food service; dining; environment

Recommended Citations

Citations

  • DALY, F. K. (2007). THE FEASIBILITY OF IMPLEMENTING A FARM-TO-COLLEGE PROGRAM AT THE UNIVERSITY OF CINCINNATI [Master's thesis, University of Cincinnati]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1178723108

    APA Style (7th edition)

  • DALY, FRANCES. THE FEASIBILITY OF IMPLEMENTING A FARM-TO-COLLEGE PROGRAM AT THE UNIVERSITY OF CINCINNATI. 2007. University of Cincinnati, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=ucin1178723108.

    MLA Style (8th edition)

  • DALY, FRANCES. "THE FEASIBILITY OF IMPLEMENTING A FARM-TO-COLLEGE PROGRAM AT THE UNIVERSITY OF CINCINNATI." Master's thesis, University of Cincinnati, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1178723108

    Chicago Manual of Style (17th edition)

ucin1178723108
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© 2007, all rights reserved.
This open access ETD is published by University of Cincinnati and OhioLINK.