|Overall Rating||Bronze - expired|
|Liaison||Pat Van Duyne|
|Submission Date||June 11, 2015|
Joliet Junior College
IN-1: Innovation 1
|1.00 / 1.00||
Chef & Department Chair
Culinary Arts Department
Title or keywords related to the innovative policy, practice, program, or outcome:
A brief description of the innovative policy, practice, program, or outcome :
Since 2013, the Culinary Arts Program at JJC has held an annual Farm to Fork Scholarship dinner in a grove populated with large oak trees on the beautiful college grounds. The meal is designed to promote local farmers, growers, and producers as well as to introduce our culinary students to the importance of local products, getting ingredients at the peak of freshness, and practicing sustainable food production.
In conjunction with the dinner, we have a farmer’s market where the local growers, farmers and producers are able to sell their items directly to the guests. This enables the guests and the students to interact and support these local businesses while stressing the importance of local farming and shopping.
For the past two years, the dinner has sold out at 200 guests. The next one will be held in September 2015. Cumulatively over the two years a total of 400 guests and approximately 250 students participated.
A brief description of any positive measurable outcomes associated with the innovation (if not reported above):
All of the students who participated in the program during the past two years (approximately 250) met the farmers, learned about their products and methods, toured local farms, and used local products (pork, trout, produce, poultry, beef, wine, beer, honey, etc.) to produce the meal. Each of the guests who attended the events (400) were able to meet the farmers at the farmer’s market set up along the perimeter of the dining area. We provided the guests with donated farmer’s market bags so they could shop at the market and purchase locally grown and produced items directly from the source. Approximately $10,000 in scholarship and professional development funds were raised from the events as well. Because the majority of ingredients were donated by the growers and producers, the program saved approximately $8000 in expenses which were then turned into scholarships. We also introduced some of our vendors to the JJC Foodservice Department who subsequently purchased some produce for events.
A letter of affirmation from an individual with relevant expertise:
Which of the following STARS subcategories does the innovation most closely relate to? (Select all that apply up to a maximum of 5):
|Yes or No|
|Air & Climate||---|
|Coordination, Planning & Governance||---|
|Diversity & Affordability||---|
|Health, Wellbeing & Work||Yes|
Other topic(s) that the innovation relates to that are not listed above:
The website URL where information about the innovation is available :
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