Unity College. Promoting Local Foods on Campus. What is local?. “To me, being local is within an hour or two.” Ian Saylor “…food grown or produced in the community and or surrounding communities.” Hannah Brzycki
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Foods on Campus
How can we reach these goals?
We chose institutions of similar size and location, and spoke with the staff member responsible for local foods.
We surveyed current student opinion, spoke with faculty and staff, and explored ideas for curricular and co-curricular involvement.
How Far From the Tree Does Your Apple Fall?
Support Local Farmers!
We spoke with students, faculty and staff associated with the farm, garden and hoop house, and researched current and future resources.
We coordinated with dining service administrators, researched and contacted local farmers and distributors.
We researched the regulations in the Maine Food Code.
Long Term Recommendations (5+ years)
Sandy Donahue (Director of Dining Services)
Charlie Krause (Student Center Manager, Catering Chef)
Mitchell Thomashow (President, Unity College)
Aimee Phillippi (Professor, Unity College)
Unity College Students
Doug Fox (Professor, Unity College)
Jon Sawyer (Unity College’s FFA Advisor )
Rob Constantine (Vice President for College Advancement)
Martha Doblen (Education Coordinator)
Pam Stone (Unity College Dining Services)
Lorey Duprey (Assistant Dining Services Manager)
Cindy Thomashow (Center for Environmental Education)
Ray Stuart (Unity College student, SGA treasurer, garden coordinator)
Mark Tardif (Associate Director of Communications)
Michele Gaillard at Bowdoin College
David Onrdia at Green Mountain College
“Maine Food Code” from the Maine Department of Health and Human Services
Maine Organic Farmers and Gardeners Association (MOFGA)
Melissa White Pillsbury (Organic Marketing Coordinator at MOFGA)
Native Maine Produce LLC