Benefits, challenges and strategies of implementing a farm-to-cafeteria program in college and university foodservice operations

Purpose of this study was to evaluate the perceptions of college and university foodservice (CUF) administrators about challenges, benefits and strategies regarding farm-to-cafeteria (FTC) programs A sample of 538 members of the National Association of College and University Food Services (NACUFS) were invited to participate in online and mail surveys. Statistical analyses were conducted using Multivariate Analyses of Variance, Analysis of Variance (ANOVA), Independent t-tests, Pearson Product Moment Correlation and Chi-Square tests. A total of 99 respondents returned completed surveys. ANOVA showed no significant differences between implementation of FTC and administrator's foodservice experience, type of foodservice management, and regional location. Challenges included availability, adequacy, menu planning, space, procurement, price, and administration. Benefits included connection to local community, public image, sustainability awareness and local economy Important strategies included reasonable price, buyer and seller relationships, back-up plans, student education, and local agricultural organization relationships.