Introduction
LaFarm is part of a larger system of social movements that will shape the direction of the project. Understanding the larger social context will provide crucial background for the rise of LaFarm and conditions and causes of the supply chain inefficiencies. First, we will contextualize LaFarm as a part of the larger local food and farming movement, which brought a consumer shift in preference to locally sourced and organic foods. Subsequently, we will move to understand LaFarm as part of the local farming response to the COVID-19 pandemic, as producers shifted their business models to direct-to-consumer options. Then, we look to understand LaFarm in the context of the national sustainable college farming movement and finally, LaFarm’s role within the Lafayette College Community and Sustainable Food Loop. Each context provides a different perspective and lens that has shaped LaFarm into the entity it is today.
Local Food and Farming Movement
LaFarm is part of the Local Food and Farming movement. Large scale factory farms have had a powerful presence across the United States and are a driving force behind the consumer food market. These factory farms dominate the production of produce that lines the shelves of supermarkets and grocery store chains across the country. While these large factory farms offer convenience in the eye of many consumers, they result in environmental degradation.
There are numerous practices that contribute to this environmental degradation including greenhouse gas emissions, feed production, and food transportation (Gibbons et al., 2017). Large scale farms have a substantial impact on greenhouse gas emissions as there is a concentrated accumulation of livestock waste (Letheby, 2018). This is especially an issue with cattle production, as they produced 20% of the United State’s greenhouse gas emissions in 2015. On a global scale, livestock and their byproducts account for at least 32.6 billion tons of carbon dioxide per year, or 51% of worldwide greenhouse gas emissions (Goodland & Anhang, n.d.). This means that factory farms are producing highly concentrated greenhouse gas emissions. Second, feed production is also a negative consequence of large scale factory farming. Cattle production requires significant feed grain. In order to produce 1 pound of meat, it takes about 16 pounds of feed. In the United States, the primary feed grain is corn. That means large factory farms degrade their soil quality by planting corn year after year. To try and remedy this degradation, farmers use significant amounts of fertilizers and pesticides which are heavy in harmful chemicals (Gibbons et al., 2017). Third, the livestock and produce that factory farms produce are sold across the country. This means that animals are forced into cages for significant miles which is incredibly inhumane and traumatizing. Further, these long journeys result in additional greenhouse gas emissions due to vehicle output.
Largely due to the aforementioned negatives of factory farms, the public’s attention on food production has significantly shifted over the past 25 years. Now, consumers tend to prefer locally sourced and organic foods over those from factory farms (Hempel & Hamm, 2016). The United States Department of Agriculture (USDA) reports that the number of farmer’s markets has increased by 395%, from 1,755 to 8,700, over the past 25 years. Similarly, the USDA estimates 3,000 community supported agriculture (CSAs) were operating in the United States in 2017 (Woods et al., 2017). CSA is a production and marketing model whereby consumers buy shares of a farm’s harvest in advance. Consumers become CSA members by paying an agreed amount at the beginning of the growing season, either in one lump sum or in installments.
A driving momentum of this movement is the farm-to-table concept, which emphasizes the need for locally sourced food sold directly from producer to consumer. This local food and farming movement has taken a number of forms including restaurants that source locally, farmer’s markets, and community supported agriculture (CSA). Many of these initiatives are present in LaFarm’s operations with the produce it sells to Bon Appetit, local farmers markets, and a produce box distribution system.
Local Farming During COVID-19 Pandemic
The onset of COVID-19 in January of 2020 has wreaked havoc in nearly all aspects of life. COVID-19, an airborne respiratory illness, has infected over 13 million people in the United States at time of writing (CDC, 2020). The risk of infection has resulted in the closing and reduced in-person capacity of many restaurants. Further, many educational institutions are functioning in a virtual environment with limited in-person dining options. Plus, many Americans have reduced the frequency with which they grocery shop and purchase fresh produce. This has resulted in many farmers having a surplus of produce that they would typically sell to large entities.
Farmers are shifting toward direct-to-consumer models, rather than selling to restaurants, processors, or retailers (Brown, 2020). Small farms have dramatically increased CSA programs and weekly produce boxes with contactless pickup and home delivery. This is fed by the dramatic increase in demand for locally sourced food (Kelly, 2020). Consumers have become significantly more aware of where their food is sourced from and the role of local farmers. In the spirit of reducing their contact with other people, many consumers want their goods to travel through the least number of hands possible. Buying directly from local farmers also allows consumers to support local businesses, a group that has been significantly economically impacted by the COVID-19 pandemic.
The necessity for farmers to find innovative strategies and consumers’ increases interest in locally sourced food has resulted in many small farm businesses thriving. The client diversification and flexible business models have led to a more diversified food supply chain, a feature that is expected to make small farms more resilient post-pandemic (Brown, 2020). LaFarm has experienced many of these same fluctuations in its business model. The pandemic has drastically decreased the demand from College food provider, Bon Appetit, for produce but has drastically increased the demand for weekly produce distribution boxes. LaFarm has found ways to pivot that allow them to keep growing food for the community, even if it may be through changing distribution pathways. LaFarm, like many other small businesses in the area, has had to pivot during these unique times, and consequences from COVID-19, such as lack of student volunteers living locally, have made pivoting more challenging. In many ways, the COVID-19 pandemic has added additional operational challenges to LaFarm that this capstone project attempts to address.
Sustainable College Farming
LaFarm is not just a local small farm, but also an educational farm. Parallel to the rise of local farming movements, the sustainable college farming movement has expanded across higher education nationally. These college farms are an extension of the farm-to-table and organic farming movements as they work to provide food to the local communities and maximize sustainability initiatives. Per Laura Sayre’s book, Fields of Learning, many colleges across the United States and Canada have established farms as part of a movement to include farming in the college community and curriculum. The book attempts to assess the value of devoting land, money, and time to incorporating farming into college communities, especially as industrial agriculture continues to rise, by profiling 15 college farms. A food “revolution driven by food-related health concerns, by food safety concerns, by production-related environmental concerns, and, more generally, by a growing desire for more trusting relationships throughout the food chain” (Sayre, 2011) provides backing for the emergence of young farmers and student farms. The emergence of more college farms illustrates the size of the college farming movement. In 2009, the College Sustainability Report Card showed that 29% of the 300 leading North American colleges surveyed had a community garden or student farms on campus (Sayre, 2011). Students and young people are taking an increased interest in where their food comes from, which is fueling this movement. Student-run farms help schools demonstrate a commitment to sustainability and the environment while giving students an opportunity to learn about farming and apply what they learn to the real world.
The LaFarm initiative at Lafayette College is a great example of a successful college farm, but it is not all that unique. The creation of farming programs has become popular across the country as an increasing number of colleges and universities are taking on sustainability initiatives in order to reduce their impact on the environment and provide students with more educational opportunities (McKee et al., 2018). When looking at how to best optimize Lafayette’s LaFarm it will be helpful to understand the larger sustainable college farming movement and analyze other college farms. Two such examples are the Hampshire College Farm and the Bowdoin Farm.
The Hampshire College Farm is one of the most established college farms in the nation. It is associated with Hampshire College in Amherst, Massachusetts. The farm was founded in 1970 as a co-curricular, research tool for students. Then, in 1992 the farm was expanded to produce sustainably-raised produce and meat for the College and community members. The Hampshire College Farm currently produces over 75,000 pounds of organic produce on 15 acres of land, with an additional 65 acres in pasture and livestock production (Hampshire College Farm, n.d.). Although this is a significantly larger college farm than LaFarm, many of the goals and visions of the farm are comparable. The larger size shows that when operating efficiently and with greater resources, college farms can contribute significantly to the surrounding community.
Another example that is part of the sustainable college farming movement is the Bowdoin Organic Garden, on the Bowdoin College campus in Brunswick, Maine. The Organic Garden was founded in 2005 and is an integral part of their sustainability initiatives (Organic Garden, n.d.). The garden sits on two plots comprising an acre and a half. The Organic Garden grows vegetables, fruit, and flowers while providing agricultural experiences for the college community. The barn that sits on the farm provides a home for over 20 events and activities each year. These include maple syrup boiling, al fresco summer dinners, garden produce sales, cider pressing, and winter wheat threshing. Although the Bowdoin Organic Garden is smaller than LaFarm its infrastructure aids its ability to connect with the community through curricular activities and community events.
Lafayette College and LaFarm
The operation of LaFarm is influenced by its connection with both Lafayette College and the Metzgar Field Sports Complex. Each of these areas adds another lens of analysis to the infrastructure and operation of LaFarm. LaFarm has a number of important initiatives including selling produce to Bon Appetit, Vegetables in Community, distribution boxes, community garden program, farmers markets, and hosting events and educational opportunities.
Further, one key component of LaFarm is its role in the Sustainable Food Loop (SFL). The SFL is the central organizing principle for sustainable food and farming practices at Lafayette College. The SFL connects organic waste from Bon Appetit’s Dining Services with the campus’s composting facilities. The compost is then used as fertilizer at LaFarm and on campus grounds. Then, produce is harvested from LaFarm and is delivered to the dining halls which continues the sustainable food loop (Food & Farm · Sustainability · Lafayette College, n.d.).
LaFarm’s organizational structure as a subsidiary unit of Lafayette College means the primary purpose of LaFarm activities is to add educational value for students and the Lafayette community (McKee et al., 2018). When looking at the feasibility of the proposal associated with the project, a key audience and motivator is Lafayette College and LaFarm’s connection to it. By maximizing the efficiency and optimization of LaFarm, the farm will be able to serve the Lafayette community better through curricular and co-curricular activities, community outreach, and furthering Lafayette’s sustainability initiatives.
Metzgar Field Sports Complex is directly adjacent to the storage and packaging area for the farm. The complex is the site of a number of sports team practices and competitions, including cross country, field hockey, baseball, soccer, lacrosse, softball, and track and field. The complex has permanent seating for over 1,000 spectators and popular events can draw large crowds of spectators. This means that the physical appearance of LaFarm is important as the College is very protective of its image and branding. For the same reasons, there are opportunities to further brand LaFarm to enhance the community relationship between Metzgar Field spectators and LaFarm.
Each of these components influences the infrastructure of LaFarm and its economical and organizational structure. Remembering that at its core, LaFarm is an educational tool, community outreach opportunity, and a cornerstone to many of the sustainability initiatives will be crucial in developing an operational supply chain that is effective for each of LaFarm’s many mission components.
Conclusion
Over the past 25 years, there has been a significant shift towards sustainable food production and practices. The COVID-19 pandemic has further increased the demand for locally sourced food in an attempt to reduce the supply chain of food and support local farmers. College farms continue to grow and develop into an educational tool, community outreach opportunity, and sustainability initiative to reduce our impact on the environment. In partnership with Lafayette College, LaFarm continues to contribute significantly to the surrounding community. With this capstone project, we hope our supply chain analysis and optimization recommendations will provide the ground work to serve the Lafayette and Easton communities more efficiently.