Farm to University: Guide for Extension Agents

NC Cooperative Extension agents work with universities to increase local food purchases, prepare farmers to sell to large institutions, and support local food education on campus.

NC Cooperative Extension agents can use this Farm to University: Guide for Extension Agents to inform their programming. The information is based on lessons learned working with campus communities over five years in conjunction with two NC 10% Campaign project collaborations: UFoods and the Local Food Ambassador Program.

Access via NC State Extension Publications

NC 10%: Dorm Room Recipe (2018)

Watermelon Salsa

Love salsa? Try this refreshing summer twist on salsa by using fresh, local watermelon. Students from North Carolina A&T State University show you how easy watermelon salsa is to make in your dorm room. Watch the full playlist on NC10% Youtube Channel.

The NC 10% Campaign encourages NC individuals, businesses, organizations, and institutions to spend at least 10% of their food dollars on NC-grown foods. Make the Choice. Make a Difference. Make it Local.

NC 10%: Dorm Room Recipe (2018)

Sweet Potato and Black Bean Bowl

Craving a burrito in a bowl? Try this easy dorm room recipe. Kristoff at North Carolina A&T State University shows you how to make this delicious sweet potato-black bean bowl right in your dorm room. Watch the full playlist on NC10% Youtube Channel.

The NC 10% Campaign encourages NC individuals, businesses, organizations, and institutions to spend at least 10% of their food dollars on NC-grown foods. Make the Choice. Make a Difference. Make it Local.

NC 10%: Dorm Room Recipe (2018)

Kale Chips

Forget expensive kale chips from the store. Make your own! Forget the oven, use a microwave. Students from North Carolina A&T State University show you how easy it is to make flavored kale chips in your dorm. Watch the full playlist on NC10% Youtube Channel.

Discover how blueberries and grilled cheese make an awesome pair!

The NC 10% Campaign encourages NC individuals, businesses, organizations, and institutions to spend at least 10% of their food dollars on NC-grown foods. Make the Choice. Make a Difference. Make it Local.

NC 10%: Dorm Room Recipe (2018)

Balsamic Blueberry Grilled Cheese Sandwich

When blueberries are in season, try this twist on the American classic grilled cheese sandwich. Students from North Carolina A&T State University demonstrate how easy it is to cook in your dorm room with this simple and delicious recipe. Watch the full playlist on NC10% Youtube Channel.

The NC 10% Campaign encourages NC individuals, businesses, organizations, and institutions to spend at least 10% of their food dollars on NC-grown foods. Make the Choice. Make a Difference. Make it Local.

6-Step Checklist to Start the NC 10% Campaign in Your County

Extension Agents can use this 6-step checklist to kick start local foods promotion using the NC 10% Campaign as an outreach tool in their county.

Learn more at www.nc10percent.com.

Download PDF

NC 10% Campaign One-pager

This one-page flier explains the NC 10% Campaign and the community, health, economic, and environmental benefits of local foods.

Learn more at www.nc10percent.com.

Download PDF

Freshly Retired

Salem Suber needed a way to meet the increasing demand for fresh food by residents at Southminster, a continuing care retirement community in Charlotte, N.C. With 282 unique published menus every 21 days, how could Suber, Director of Culinary Services, maintain consistency and meet their demands?

The answer was to bring in Chef Kris Reid. The video explores how Reid’s tireless passion for fresh, local food powers a world of change within an institutional setting by creating deep personal connections to the food being grown and served—resulting in bottom-line savings in the kitchen and a vibrant community of residents around the garden.

Learn more at www.nc10percent.com.

Collards in The Cafeteria

Nestled in the agricultural heart of North Carolina, Gaston County schools are attempting to source 10% of their produce locally. Students love the addition of fresh, local strawberries and watermelons to their menu, but how about collards? Collards In the Cafeteria follows the journey of this nutrient rich leafy green from the fields to the county’s Central Kitchen, where they are cooked and processed in a Wonka-like fashion for cafeteria service the following day. Frank Fields, Director of School Nutrition, shares the secret of the final step; getting students to try and, perhaps, even love this classic Southern side dish.

Learn more at www.nc10percent.com.