CO-CURRICULAR FOODSYSTEMS PROGRAMMING

Sarah A. Meyer

Finger Lakes Institute at HWS

Maggie O’Reilly ‘16

Hobart and William Smith Colleges

OVERVIEW

Background Info

Our Story

Steps In Making It Happen

How to

• Pilot Project

• Food

• Agriculture

• Sustainability

• Social Justice

• Community Engagement/ Share the Farm

HOBART AND WILLIAM SMITH COLLEGES

Established in 1822 (Hobart) and 1908 (William Smith)

2,400 students, 255 faculty

Bachelor of Arts, Bachelor of Science, and Master of Arts in Teaching

45 x 60’ fenced garden (spiral herb garden, 6 raised beds, 6 cold frames)

HWS Fribolin Farm (34 acre)• 24 x 48’ high tunnel

• 15 x 60 ‘ greenhouse

• 27 x 80’ Big Garden

• 20 x 40’ Upper Garden

FOOD STUDIES AT HWS

Women’s Studies- Food, Feminism and Health

Anthropology- Food, Meaning and Voice; Anthropology of Food

Chemistry- Bonding with Food; The Curious Cook: The Science and Art of Cooking and Eating

History- Food Systems in History

Environmental Studies- Intro to Environmental Agriculture; Sustainability, Commodities and Consumption; Sense of Place

Economics- The Political Economy of Food and Agriculture

Religious Studies- Food, Faith and Justice

Biology- Agroecology; Sustainable Agriculture Through Biotechnology

Global Education Programs- Rome, Vietnam, Ireland, Germany

Senior Integrated Experience

First Year Sustainable Living and Learning Community

GROWING INTO PLACE

2008: Individual student projects; Student Garden

2009: Abbe Center Garden

2012: Reader’s College Animal, Vegetable, Miracle;, pursuit of

Food Studies minor; Sustainable Foods Club, HWS Student

Garden

2013: Real Food Challenge, Food Systems Program

establishment, Food Day, first HWS Farmers Market, Foods House

Advisement, Wake the Farm Alternative Spring Break

2014: HWS Fribolin Farm acquired, HWS Food Studies Archive

created, History of Food and Farm in the Finger Lakes Exhibit at

FLI, HWS Food Week, Greens Growing Project, Day on the Farm

2015: Wake the Farm Workshops

STUDENT PURSUITS

Corn on the Quad

Student Garden

Sustainable Foods Club

Food Theme House (LOFT)

Real Food Challenge

•RFC Calculator

•HWS Food Policy

Food Recovery Project – Pan to Plate

KNOW YOUR AUDIENCE

“Today’s undergraduate student is already educated about

food when he or she arrives on campus; he or she is generally

interested in experiencing new spices, flavors, and cuisines —

and wants the university to help this pursuit; and it’s all about

local, organic, and sustainable. Students want to know where

their food is coming from.” – The Daily Meal

“Field-based experiences at campus farms contribute to

workforce preparation through application of classroom

learning, community engagement, interdisciplinary

interactions, mentoring relations, and practical skill

development.” - Harmon et al., Montana State University

AGRICULTURE AND A LIBERAL ARTS EDUCATION

Why agriculture can be a significant part of a liberal arts education… – David Orr, Earth In Mind – Agriculture and the Liberal Arts

Learn to grow their own healthy food

It offers an experience no longer available to many young people from predominantly urban areas.

College farms properly used are an interdisciplinary laboratory for the study of sustainable agriculture, ecology, botany, zoology, land

restoration, mechanics, solar technology, business operations, philosophy, and rural sociology.

College farms could become catalysts in a larger effort to revitalize rural areas in surrounding areas.

College farms could be used to preserve biological diversity jeopardized by development.

College farms could be a part of a global effort to reduce carbon emissions involved in the long-distance transport of food by sequestering

carbon through agroforestry and tree cropping.

College farms could close waste loops by composting all campus organic wastes and incorporating these as soil amendments.

By participating in the design and operation of college farms, students could learn that our problems are not beyond intelligent solution; that

solutions are close by; and that institutions that often seem to be inflexible, unimaginative, and remote from the effort to build a sustainable society

can be otherwise.

FOOD SYSTEMS PROGRAM

SOAR Analysis (Strengths, Opportunities, Aspirations, Results)• What can we build on?

• What are our stakeholders asking for?

• What do we care deeply about?

• How do we know we are succeeding?

Make the Case

Strengths

Mission/ Vision• Focus Areas

• Goals

• Deliverables

Pilot Program

MAKE THE CASE

Increase sense of place

Consistent interdisciplinary study

Experiential learning for students and community

Post bachelorette learning opportunities

Resources that can be brought to the table

• Community relations/ regional networks

• Experiential opportunities

• Educational

• On campus connections

STRENGTHS

Expertise and available staff support to provide community education courses

Internal college support

Curriculum and workshops

Positioning to connect with regional partners

Physical space to host meetings, conference, workshops, gardens

Existing university and regional partnerships

Ability to apply for funding and support

Existing relationships on campus

Ability to facilitate

MISSION

To perpetuate understanding and educated decision making by way of connections and relationships developed between food, agriculture and the individuals of the HWS campus, immediate Geneva community, and surrounding Finger Lakes region while innovations in strengthening our food and agriculture systems are explored, verified, and personalized. In collaboration with regional partners, local experts and affiliates, the program will foster information sharing, thoughtful communication, and resourcefulness to support and promote a sustainable local economy and food system composed of engaged and committed consumers and producers.

GOALS

Long term:

Increase individuals’ personal connection to food and farm

Build community around food; engage faculty, staff, and students together

Provide thought and self-empowerment within the local food system

Raise awareness of how farms function- the piece of the system we know little about but expect a lot.

Short term:

To encourage culinary exploration and skill building

Facilitate thought provoking linkages between consumer and producer

Conduct a pilot program that serves audiences composed of students, staff, faculty and community.

DELIVERABLES

Provide Outreach

Advise/mentor students

Seek support

Seek opportunities for recognition

Develop community relations/opportunities

Resource management

FOCUS AREAS

Curriculum (Academics/Faculty)

Consciousness (Awareness, understanding, knowledge, contemplation)

Consumption (Purchasing power)

Community (Larger impact/effect/big picture)

PILOT PROGRAM

Spring 2014

• Earth Week Programming

• HWS Fribolin Farm Tours, Campus Farmers Market

• Wake the Farm ASB

Summer 2014 (1st growing season on farm)

•129 Tomato Plants Grown for HWS Pasta Night

•Greens Growing Project

• Fields of Food

GREENS GROWING PROJECT-HOW TO

Give students an opportunity to voice what they want

Don’t let perfect be the enemy of good

Always underestimate the amount of time and energy it takes for logistics, budgets, and coordination to be figured out

We are all learning; reflect

FOOD

Fields of Food

Sustainable Saturdays

Real Food Challenge

Sustainable Living Learning Community

Cooking Demonstrations

Campus Farmer’s Markets

CAMPUS FARMERS MARKETS-HOW TO

Food Week (October) and Earth Week (April)

Vendor Profile Form

Vendor Agreement Form

10x10’ space, no fee

Advertising

High traffic area

Cash vs. Card

Support from Dining Services

AGRICULTURE

Indigenous Garden/Class

Day on the Farm (Fall Break)

LOFT House – CSA share

Wake the Farm Workshops

WAKE THE FARM WORKSHOPS-HOW TO

Alternative Spring Break (2012-2014)

• Requires community partners

• Dependent on student interest

• Requires commitment of a certain type of student

Wake the Farm Workshops (2015-)

• Seed starting

• Seedbombs

• Beehive Construction

• Pasta Sauce Making

• Farm Tours

SUSTAINABILITY

President’s Climate Commitment

AASHE/STARS

Student initiatives funding

Earth Week component

TreeCampus USA since 2012

• Multiple Orchard/Edible Forest proposals for farm

• Edible trees planted at campus garden

• Sweet As Farming Project

INNOVATION-HOW TO

Be resourceful

Don’t underestimate the challenge

Get what you need done, done

Always plan for final touches

Don’t waste their time and yours

Create legacy projects

SOCIAL JUSTICE

Growing Geneva Together Community Garden Coalition

Tools for Social Change

Student Research

Food Recovery Project – Pan to Plate

FOOD RECOVERY-HOW TO

Timing is everything; for campus and community

Identify community need, potential impact

Define collaborators; short and long term, interdisciplinary

Profile national programs

Analyze supply, need met, and potential

Pan to Plate Pilot Project

SHARE THE FARM

Yoga On The Farm

Jammin’ With Jam

Kale Sale

Bulbs and Bouquets Sale

Seedbomb Fundraiser

Fields of Food Berry Picking

Reunion Weekend Rhubarb Jam Workshop

Sunflower Planting

Lunar Gardening Event

Boys and Girls Club Scarecrow

POSSE3 Fall Cleanup

BEEKEEPING-HOW TO

Student interest and research

Social capital of campus

Potential for a club, value added products

New construction on campus

Regional training, education available

FARM INTERNS/VOLS-HOW TO

Position Description, as accurate as possible

Thoroughly interview, Call References

Have an accident reporting procedure

8 weeks, max

Diversify tasks, journal/documentation

Off-site ‘training’ at host farms

1:1 instruction, shadowing

MAGGIE O’REILLY ‘16

Student perspective

• Regular Food Systems Program participant

Environmental studies and Religious studies double major

Pursuing her interest in sustainable agriculture