Farm to Institution

Farm to Institute Cover

UConn Undergraduates Hannah Colonies-Kelley and Matt Chen, with ARE Assistant Professor Cristina Connolly, present their findings on UConn’s procurement practices in the report, "Farm to Institution: Highlighting Local Food Procurement at the University of Connecticut". 

Here are some highlights of their findings: 

  • Pre-Covid, nearly 40% of UConn’s food was locally procured. 
  • While students expressed a desire for locally procured products, over 60% were unwilling to pay a premium (defined as a price increase in the meal plan). 
  • Most students are not aware of UConn Dining’s sustainability practices, suggesting a need for improved marketing. 
  • Only 12% of food insecure students were aware of the ability to request dining

You can read their full report on the Zwick Center for Food and Resource Policy Outreach Reports Page

Posted by Mcdonnell, Alyssa in Zwick