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 of factors. We hope to foster a sustainable agricultural community in Knox County and preserve the rural way of life. This effort enables us to provide higher quality food for students while keeping costs low. In some cases, locally produced food is inherently cheaper than what we can buy from a large-scale distributor, especially considering its higher quality. We offer this case study of a successful farm-to-college program in order to help other institutions that are trying to begin or expand their local food programs.


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