Gettysburg College

• Type: Liberal Arts, 4 yr, 1000-5000, Rural, Private
• Region: Midatlantic
• Address:
• City: Gettysburg
• State: PA
• ZIP:
• URL: http://
• involvement in the Real Food Challenge?
  Level 1: Connected to the network
• On campus concessions: Starbucks
• Dining Services Director/Executive Chef: Gary Brautigam
• Farm size: .25
• Farm operated by students? yes
• Needs and challenges: *Although Gettysburg College is located in an agricultural county where an enormous amount of fruit and produce is grown annually, making local food an economically viable option for use in the school dining hall has proved challenging. *Efforts to initiate comprehensive sustainability projects are well received by the administration but lack coordination and measurable results. However many student organizations are determined to make change and are working to develop better communication and synergy between student groups, staff, and administration.
• Successes and achievements: Update: Gettysburg College signed the President's Climate Commitment in 2006 and is tracking campus-wide energy and cabon emissions in compliance with the requirements of the PCC. *In 2007, students started the Painted Turtle Farm, a small organic garden that grows produce for the local food bank. *Also in 2007, students started a Campus Kitchen (www.campuskitchen.org) to help the local community move towards food security by rescuing food from the dining hall and surrounding restaurants and markets and repackaging it into healthy meals for community members in need. *In 2009, students initiated a sustainability and food justice themed residential house known as "Farmhouse." A highly-visible kitchen garden was planted next to the house and the college has been very supportive of improving the house's green infrastructure. *In 2010, the college began working on the AASHE STARS assessment to gather a baseline of information about sustainability initiatives and create a more coordinated effort and strategic plan for sustainability. Social, economic, and environmental indicators across the curriculum and campus are being measured. *Greater awareness about food and food justice issues in the last three years have led to exciting new partnerships between the college and community dealing with Food Policy, Farm-to-Institution, and Community Food Security
• Composting: pre-consumer food waste
• Food activities: student farm/garden, local purchasing, student organizations, farm-to-college program, organic purchasing, academic programs
• Farm functions: other educational, food consumed by volunteers, food donated for hunger relief
• comments: Small student-run garden growing a variety of herbs and hierloom/organic vegetables. 3 student interns hired each summer for coordination, education, and outreach
• Relevant academic programs: Internships, Extracurricular Activities, Student-run programs, Course(s) offered
• comments: Food studies taught through Environmental Science, Political Science, Anthropology, Biology, Philosophy and Heath Science departments.