Farm to College Programs

Based on Results from a 2013 Survey

College Name Location Please give a brief description of your Farm to Cafeteria program  Who is the primary contact person for the program?   Email address Phone number Who participated in starting the Farm to Cafeteria program?  What year did your institution start serving local food?  # of meals served each day What are the program's goals for upcoming years?  What local/Montana foods does your institution purchase?  Please list.  Who are the main local food producers your institution purchases from?   food budget spent on local/Montana food each year How much of your institution's food budget is spent on local/Montana food each year?    How often does your institution purchase local food? How often does your institution serve local food? How does your institution locate/purchase local foods? What broadline distributor(s), if any, does your institute purchase from? Please describe any educational components of your program such as on-site gardens, workshops, informative publications, etc.  What resources have been most helpful for your institution in locating and purchasing local foods?  Please add anything else about your program, its needs, special achievements, etc. that you would like to share. 
Flathead Valley Community College Kalispell We are just in the process of starting a Farm to Cafeteria program at FVCC in 2013. Recently, the College approved the initiation of a two-year agriculture program that is slated to include the operation of a large produce farm. The intention is that the farm will grow produce for College enterprises. As well, our VISTA memeber (Farm to College) Kimbra Buerschaper has been working with our Food Purchaser to increase the purchase of locally grown food at the College.       Administration, Staff, FoodCorps or AmeriCorps members 2013 More than 2,500 Increase by 10% the amount of locally grown food served by the cafeteria Not sure at this point. None on a regular basis.       Only on special occasions On special occasions On-site garden, Local Distributor or Co-op     FoodCorps or AmeriCorps member The program is just getting going, so I apologize for not being very informative! 
Montana Tech Butte Our program consists of working with local and/or Montana State busineses and food suppliers and obtaining local sourced food wherever and whenever possible. Alan Couture 406-496-4590 Administration, Staff, Students, Processors or distributors 2009 1,000-1,500 Increase the use of lcoally grown foods Fresh produce, potatoes, Butte Produce; Bausch Potato; City Brew Coffee; 25000 15% Once a week Daily Local Distributor or Co-op, Broadline Distributor Sysco   Work colleagues  
University of Montana Western Dillon Our program started shortly after the Missoula campus began their program. Our mission is directly connected to thiers Cheri McCarthy or Louise Bruce    or l_bruce 406-683-7355 Administration, FoodCorps or AmeriCorps members, Farmers or ranchers, Processors or distributors 1996 1,000-1,500 to increase the number of purveyors we use and the amount of local foods used beef, pork, honey, dairy, potatoes, specialty dessert products & sauces, produce Silo Meats, Beaverhead Honey, Grandma Hoots, Bausch Potatoes, Dillon Dairy, Butte Produce, some Montana products that are carried through Sysco, campus garden, 4-H 153400 23% Once a week Daily On-site garden, Directly from producer, Local Distributor or Co-op, Broadline Distributor Sysco Signs in cafeteria, web page, brochures, periodic local news paper releases, advertise at catered functions Work colleagues, FoodCorps or AmeriCorps member, Sysco informs us of products they are carrying Distribution. Our most difficult situation is to get goods delivered to us. For small producers, Dillon is very much out of the way.
University of Montana; Farm to College Missoula The UM Farm to College Program supports agriculture and economic development statewide by purchasing Montana products to serve in our dining venues. We educate the campus community and others about Montana food and agriculture, thereby strengthening connections between the urban and rural areas of our state.  Ian Finch 406-243-4042 Administration, Students 2003 More than 2,500 Solidify relationships with existing vendors to find new ways to incorporate their foods into our venues; Work with the Westen Montana Growers Cooperative and others to create some purchasing and growing committments; Expand our garden into other under utilized spaces on campus. Beef (cooked, raw, ground and cuts), bacon, buffalo, eggs, pork , lamb, chicken, milk, cheese, bread, buns, bagels, oil, salsa, all fruits and vegeatables when in season, wine, beer, pasta, honey, kamut, barley, farro, spelt, flour, tamales,  granola, tortillas, BBQ Sauce, squash cubes, frozen cherries, pumpkin puree, sprouts, ice cream, beans, lentils, jams, chocolates, chai, candy, tea, flowers 80 vendors!  For a list contact Ian Finch 800000 20 Local food orders are placed at least two times per week Daily On-site garden, Directly from producer, Local Distributor or Co-op, Broadline Distributor, Farmers' market Sysco, Food Services of America (FSA) On-site gardens, workshops, demonstrations, signage, presentations, social media Local cooperative, Work colleagues, FoodCorps or AmeriCorps member, Online searches of local producers, AERO's Abundant Montana Directory and the State Department of Agriculture's directory  
Montana State University; Montana Made Program Bozeman Montana State University Food Services currently works with over 45 local vendors.  These Montana Made products are featured, many on a daily basis, in all Food Service operations including the Residence Dining Halls, SUB Retail Locations, University Catering, and Concessions.     We host several annual events in an effort to increase awareness and support of strong local food systems including the Local Food Fair and Symposium, Montana Monday Lunches, MontanaFest and Earth Week dining hall meals. Anna Diffenderfer 406-994-6775 Administration The Montana Made Program was initiated 2006 More than 2,500 further emphasison identifying additional opportunities for regular purchasing of local foods in dining halls, retail operations, catering and concessions as well as the development of better tracking and analysis systems in order to fine tune procurement standards and set purchasing priorities.   Beef, pork, bread, dairy, coffee/tea, produce, grains & pastas, value-added foods For a list of vendors, please visit
the MSU website.
$1.1 million 23% Once a week Daily   Food Services of America (FSA) Annual Local Food Fair & Symposium  MT Monday Lunches in Retail Operation  MontanaFest Dining Hall Dinner  Earth Week Dining Hall Meals Online searches of local producers, networking events Need local, regional & statewide processing, storage and distribution facilities!