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Partnership and Collaboration: Establishing a farmers market program on a university campus |
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| Abstract | Word Stems | Keywords | Association | Citation | Get this Document | Similar Titles |
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Abstract:
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The campus farmers market is in its second year. Success has been largely due to cross-departmental cooperation as well as partnerships with third-party market association vendors and University dining services provider. Dining services has been supportive of the program, as opposed to being a potential obstacle to farmers market operations. The Farmers Market complements dining services sustainability initiatives. It has raised awareness about local foods on campus and has given momentum to launch new sustainable food offerings/programs through grab and go and catering. Market program was developed in collaboration with dining services provider and balances interests of students, University departments, and third-party vendors. Presentation will cover some of the challenges and successes of the farmers market program related to cross-departmental and third-party collaboration, with a strong emphasis on partnership with University dining services provider. |
Most Common Document Word Stems:
v (36), market (17), farmer (11), asu (8), servic (8), 10/7/11 (7), aramark (6), student (5), food (5), 2009 (5), campus (4), new (4), opportun (4), health (4), shum (3), never (3), 2011 (3), vendor (3), oper (3), educ (3), locat (3), |
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Association:
Name: AASHE URL: http://www.aashe.org
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Citation:
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MLA Citation:
| Reining, Rebecca. and Shum, Katrina. "Partnership and Collaboration: Establishing a farmers market program on a university campus" Paper presented at the annual meeting of the AASHE, D. L. Lawrence Convention Center, Pittsburgh, PA, Oct 09, 2011 <Not Available>. 2013-05-17 <http://citation.allacademic.com/meta/p521365_index.html> |
APA Citation:
| Reining, R. and Shum, K. , 2011-10-09 "Partnership and Collaboration: Establishing a farmers market program on a university campus" Paper presented at the annual meeting of the AASHE, D. L. Lawrence Convention Center, Pittsburgh, PA Online <PDF>. 2013-05-17 from http://citation.allacademic.com/meta/p521365_index.html |
Publication Type: Conference Paper/Unpublished Manuscript Review Method: Peer Reviewed Abstract: The campus farmers market is in its second year. Success has been largely due to cross-departmental cooperation as well as partnerships with third-party market association vendors and University dining services provider. Dining services has been supportive of the program, as opposed to being a potential obstacle to farmers market operations. The Farmers Market complements dining services sustainability initiatives. It has raised awareness about local foods on campus and has given momentum to launch new sustainable food offerings/programs through grab and go and catering. Market program was developed in collaboration with dining services provider and balances interests of students, University departments, and third-party vendors. Presentation will cover some of the challenges and successes of the farmers market program related to cross-departmental and third-party collaboration, with a strong emphasis on partnership with University dining services provider. |
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