- Fruits: apples
- Animal Products: meat
- Sustainable Communities: local and regional food systems
Understanding Dining Staff Attitudes toward Local FoodsResearchers and institutions are aware of an increase in consumer demand for local foods and perceptions of dining directors; however few are considering the views of the dining staff who prepare locally-sourced food. This study explores the perceptions of dining services staff at Iowa State University toward the two-year old local food purchasing program Farm to ISU. Over the course of six months, staff were surveyed, participated in a workshop on local food, and then took the survey for a second time.
Project objectives from proposal:
The goal of this project is to increase the knowledge and resource base of ISU Dining staff in order to foster an institutional culture around, and program ownership of, Farm to ISU.
The short-term outcome is:
•Assessment of ISU Dining staff needs for, and interest in growing and maintaining the program
The intermediate-term outcomes are:
•The creation of a diverse regional farm to college dining program group
•Increased awareness of the value and importance of local food systems among ISU Dining staff
The long-term objectives are to grow and maintain the Farm to ISU program which will ensure the economic viability of local farms, foster community by connecting farmers and the dining staff, and increase environmental quality. Local, diversified, small and mid-size farms will have a greatly expanded market with a large institution like Iowa State University buying products from them. Purchasing from such farms will help ensure that local farmland is neither consolidated nor suburbanized.