Is there a difference between systems at big universities and smaller community colleges? Big universities need to provide food for a large amount of students so their sustainable food programs as intimate as a smaller colleges program would be. The big universities aren’t usually have one person in charge of ordering all the food from a sustainable 3rd party vendor with little to no interaction with the farms the food is actually coming from. These big universities usually do not have a program where their students can actually learn about where their food comes from and go to the farm and work there to get hands on experiences. The smaller colleges usually reside in areas outside of the city so they have access to either their own farm land or farms around their school. The food is usually an active part of the college where the students work with the foods to grow, prepare, or source them locally. The food system is different in college and University. For international students, when we first enter college, we will distribute to different host families, and do not need to buy food plan compulsorily. We are free to use cash to buy any food in college dining hall. On the contrary, when students enter the University, the school requires freshman and sophomore students need to live in a school dorm. Students need to buy food plan of different prices refill into student Card. If the money in food plan is not use this quarter, it will be cleaned up in the next quarter. Washington university and its Farm to Fork Program The program Bon Appétit has already made a strong commitment to purchasing local food through its Farm to Fork program. Chefs are encouraged to buy at least 20% if not more of their ingredients from small owner-operated farmers and producers within 150 miles of their kitchens. The program makes efforts to only buy from farmers participating in ethical practices, and they encourage a third party to give certificates to farmers producing their product ethically in order to incentivise others to take part. Regional suppliers within 500 miles are also required to have one of the following third-party certifications for meat and dairy products these certificates are Humane
Is there a difference between systems at big universities and smaller community colleges? Big universities need to provide food for a large amount of students so their sustainable food programs aren’t as intimate as a smaller colleges program would be. The big universities usually have one person in charge of ordering all the food from a sustainable 3rd party vendor with little to no interaction with the farms the food is actually coming from. These big universities usually do not have a program where their students can actually learn about where their food comes from and go to the farm and work there to get hands on experiences. The smaller colleges usually reside in areas outside of the city so they have access to either their own farm land or farms around their school. The food is usually an active part of the college where the students work with the foods to grow, prepare, or source them locally. The food system is different in college and University. For international students, when we first enter college, we will distribute to different host families, and do not need to buy food plan compulsorily. We are free to use cash to buy any food in college dining hall. On the contrary, when students enter the University, the school requires freshman and sophomore students need to live in a school dorm. Students need to buy food plan of different prices refill into student Card. If the money in food plan is not use this quarter, it will be cleaned up in the next quarter. Washington university and its Farm to Fork Program The program Bon Appétit has already made a strong commitment to purchasing local food through its Farm to Fork program. Chefs are encouraged to buy at least 20% if not more of their ingredients from small owner-operated farmers and producers within 150 miles of their kitchens. The program makes efforts to only buy from farmers participating in ethical practices, and they encourage a third party to give certificates to farmers producing their product ethically in order to incentivise others to take part. Regional suppliers within 500 miles are also required to have one of the following third-party certifications for meat and dairy products these certificates are Humane
Sustainable%20Food%20at%20Other%20Colleges-1.docx