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First
ever national conference
Farm to Cafeteria: Healthy Farms, Healthy Students
October
4, 2002, 8am - 6pm
Seattle Center, Seattle, Washington
On-site registration is available at Seattle Center
Co-sponsors:
Evergreen State College, USDA Agriculture Marketing Service, Bon Appetit, Chef's Collaborative, Baci Catering.
With support from, Compton Foundation, Nathan Cummings Foundation,
USDA IFAFS, and USDA AMS.
SCHEDULE
Friday, October 4, 2002
| 8:00am |
Registration
and Continental Breakfast |
| 8:15-10:15am |
Plenary
Panel |
| 10:30am-12:00pm |
Workshop
Session I |
| 12:00pm-1:15pm |
Lunch |
| 1:15pm-2:45pm |
Workshop
Session II |
| 3:00pm-4:30pm |
Workshop
Session III |
| 4:45pm-5:30pm |
Plenary:
Where do we go from here?
Light refreshments will be served. |
 |
| (Oct
5-7 6th annual CFSC conference) |
AGENDA
Plenary
(8:15 am)
A Bountiful Harvest: Reflections on the past decade of Farm to
Cafeteria Projects
What changes have taken place in the Farm to Cafeteria movement
in the last decade? What issues have galvanized farmers, student
groups, food service staff and community activists? Perspectives
from three veterans will give us a context in which to experience
the rest of the day.
Jennifer Wilkins, Cornell University; Gary Valen, Glynwood
Center; Ann Evans, California Department of Education; Michael
Nash, Farmer, GROWN Locally Cooperative, Sunfllower Fields CSA
Workshop Session I (10:30-12:00)
- Developing a Plan for your Farm to Cafeteria Project
Like any other endeavor, farm to cafeteria projects can be
greatly improved with forethought and planning. Researching
initial baseline information and developing a business plan
can be invaluable. Come hear how it's done !
Janet Brown, Center for Ecoliteracy; Andrea Azuma, Cornell
University
- Nuts and Bolts of Farm to College projects
Experienced with successful farm to college projects, these
speakers offer options for small and large universities to
purchase local and sustainable foods. Whether it is special
dinners or composting projects, these veteran programs know
how to make it work!
Bob Volpi, Director of Dining Services, Williams College;
Sara Tedeschi, University of Wisconsin
- Educating Our Kids in the Classroom and on the Farm
Farm to School projects have inspired wonderful curricula
to teach kids about agriculture, eating seasonally, and developing
healthy eating habits. Curricula for the classroom and on-the-farm
will be covered.
Lynn Walter, Cooking with Kids; Annie Main, Good Humus Farm;
Sibella Kraus Sustainable Agriculture Education Program
- Role of Students in organizing Farm to College Projects
Critical players in the success of farm to college projects
are students. Learn from their innovative experiences on how
to engage students, food service, and farmers in building
successful partnerships.
Heather House, Slippery Rock University, PA; Janet Hammer,
Portland State University
Workshop Session II (1:15-2:45)
- Policy Implications for Farm to Cafeteria Projects
Legislation affecting farm to cafeteria projects is appearing
at both the state and federal levels. Hear about the latest
initiatives and how they affect local organizing efforts.
Thomas Forster, CFSC; Mark Vallianatos, Occidental College
- Farm to Cafeteria Marketing from the Producer Perspective
This session will explore marketing opportunities and provide
recommendations for successfully marketing locally grown farm
products to schools and colleges. The role of cooperative
marketing/distribution strategies will also be explored.
Debra Tropp, USDA Agricultural Marketing Service; James
Mansfield, KY Department of Agriculture Don Bustos, Farmer
and President, NM Farmers' Market Association; Michael Nash,
Farmer, GROWN Locally Cooperative, Sunflower Fields CSA
- Farm to College Projects in the Northwest
A small self-managed college food service and a contract-managed
food service compare notes and offer guidance on building
farm to college projects in the Northwestern United States.
Pete Soucy, Food Service Manager, Bastyr University; Rusty
Hopewell, Alumnus, Bastyr University; Jennifer Hall, Bon Appetit,
Evergreen State College;
Workshop Session III (3:00-4:30)
- College Campaigns and Curricula
Educational campaigns and college curriculum increase students'
understanding of the benefits of local food systems. This
complement to food service's efforts can lead to a more secure
and long-term farm to college project.
Joani Walsh, FoodRoutes Network; Pat Moore, Evergreen State
College
- Nuts and Bolts of Organizing Farm to School Projects
There is no blueprint for organizing farm to school projects.
These on-the-ground project organizers will share their insights
on what steps to take, who to include, and the challenges
they've encountered.
Sara Tedeschi, The College Food Project, Univ. of WI; Rochelle
Davis, Generation Green
- Institutional Buying and Models
How can colleges, hospitals, hotels, and other institutions
work together to develop a local food system in their community?
Hear in-depth details of the advantages and challenges of
working with institutions.
Rich Pirog, Leopold Center for Sustainable Agriculture;
Kelly Erwin, MA Dept. of Food and Agriculture; Kelli Sanger
and Leslie Zenz, WA State Dept. of Agriculture
Plenary (4:45-5:30)
A Long Row to Hoe: Strategies for the Next Decade
As Farm to Cafeteria programs develop nationwidewhat are our organizing
strategies on a national level? CFSC co-founder Bob Gottlieb will
lead this discussion on possible next steps for future development
of the Farm to Cafeteria movement. (Refreshments will be served.)
Bob Gottlieb, Occidental College
LOGISTICS
Food
Meals will showcase food from the Pacific Northwest region. Many
food items have been procured directly from local farmers and
fishermen.
What's Included:
- Farm to Cafeteria conference: Continental
breakfast, lunch, and a light reception
Accommodations
Rooms are available at the Holiday Inn Seattle Center, 211 Dexter
Ave North for $89-99. The Holiday Inn is a 15 minute walk from
the meeting at the Seattle Center. Rates good until September
4th. 206-728-8123, or 1-800-HOLIDAY. Limited shuttle service between
the Holiday Inn and the Seattle Center will be available.
Homestays:
For more information about homestays in Seattle, see our website
or contact Maria at maria@foodsecurity.org
by September 15.
Low-cost Accommodations:
- Green Tortoise Hostal, (206)340-1222, info@greentortoise.net
$22 per person in dorm rooms. Located downtown.
- Hostelling International, 84 Union St, (888)622-5443, reserve@hiseattle.org.
$25 per person in dorm rooms, requires $25 membership fee.
Located downtown.
- College Inn Guesthouse, 4000 University Way NE, 206-633-4441,
innkeeper@collegeinnseattle.com,
$50 single. Located in U-District.
Getting there
We recommend Casto Travel as a travel agency particularly skilled
in finding low fares. Contact Jerry Feldman at 831-426-2350
Refunds
No refunds will be given for cancellations received after September
20. For cancellations received prior to September 20, a full refund
minus a $50 service charge will be provided.
Scholarships
We've exhausted our scholarship funds for this year, and are no longer accepting scholarship applications.
On-site registration is available at Seattle Center
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