Kenyon College leads the nation in farm-to-college programs. We currently purchase 38% of the food served in our dining hall from local sources, and we expect to expand. Our program is motivated by a number...Read more
Kenyon’s local food system is also supported extracurricularly by our student body. People Endorsing Agrarian Sustainability (PEAS) is one of the largest student organizations on campus. PEAS’ primary goals are to spread awareness of local...Read more
Peirce Hall, Kenyon’s dining facility, was renovated in 2008; many of the changes were made specifically to accommodate the use of local foods. Many cafeteria-style kitchens have limited space for the preparation for local food,...Read more
Any institutional food system that wants to begin supporting local farmers must have a designated person who goes out and forms the relationships with producers. AVI’s Sustainability Director, John Marsh, lies at the heart of...Read more
Processing is another key component of Kenyon’s local food infrastructure. We source many types of food locally, not only produce. These foods often require some sort of processing before they are ready to be served...Read more
Many institutions that consider buying local are reluctant to do so given the common misconception that local food sourcing is more expensive than industrial food sourcing. Over half of the colleges who participated in the...Read more