Overall Rating Bronze - expired
Overall Score 40.74
Liaison Pat Van Duyne
Submission Date June 11, 2015
Executive Letter Download

STARS v2.0

Joliet Junior College
IN-1: Innovation 1

Status Score Responsible Party
Complete 1.00 / 1.00 Michael McGreal
Chef & Department Chair
Culinary Arts Department
"---" indicates that no data was submitted for this field

Title or keywords related to the innovative policy, practice, program, or outcome:
Culinary Arts Department Annual Farm to Fork Dinner and Market

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
Curriculum Yes
Research No
Campus Engagement Yes
Public Engagement Yes
Air & Climate ---
Buildings ---
Dining Services ---
Energy ---
Grounds ---
Purchasing Yes
Transportation ---
Waste ---
Water ---
Coordination, Planning & Governance ---
Diversity & Affordability ---
Health, Wellbeing & Work Yes
Investment ---

Other topic(s) that the innovation relates to that are not listed above:

The website URL where information about the innovation is available :

Data source(s) and notes about the submission:

The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.