ItemThe Kalamazoo County ID Program report(Kalamazoo College, 2017) Villegas, Francisco; Munoz, Elizabeth; Morales, Alejandra; Brown, Sarena; Butler, Madison; Chung, Paige; Lal, Neelam; Williams, Kiavanne Abelardo JavierTABLE OF CONTENTS: The Kalamazoo County ID Program -- Recognizing a need and addressing the barriers -- Expanding the recognition of needs & barriers and providing leadership -- Linking the local economy and cost of the ID -- Community support -- Developing the criteria for a County Identification Document -- Criteria for the Kalamazoo County ID -- Features of the ID -- Implementation of the ID -- Suggestions for the creation of the Kalamazoo County ID -- Conclusion -- References. ItemMary Jane's First Decade Fact Sheet(Kalamazoo College, 2011-04) Montgomery, BreighA 2011 fact sheet about the Mary Jane Underwood Stryker Institute for Service Learning (now known as the Center for Civic Engagement) giving dates and numbers related to the students, courses, and community partnerships of the institute. ItemA Policy for a Sustainable Kalamazoo College Dining Services Program(2010-06-08) Cummins-Lanter, Rebecca S.; Davis, Janelle L.; Gray, Hannah L.; Hertz, Jenna; Murphy, Ellen; Katanski, Amelia V., 1970-Kalamazoo College has a long history of environmental stewardship and leadership in commitment to sustainable practices. For the past 5 years, Farms to K, a group of students, faculty, staff, alums, and community members has been educating the College about the importance of developing strong local food systems and has urged the College and its food service provider to purchase more sustainable local food1 for consumption in the cafeteria and elsewhere on campus. Farms to K has also built capacity, on campus and in the community, for institutional purchase of sustainable local food. Farms to K and supporters from across campus ask the College to adopt the following Sustainable Local Food Purchasing Policy. The Policy provides a set of purchasing priorities and guidelines, and makes four main recommendations: 1. That the College set a quantitative goal for the college’s level of sustainable local food procurement and goals for incremental increases in purchases of sustainable local food and build that goal into our contract with our food service provider. 2. That our food service provider hire a Forager (a half‐time position) to facilitate local food procurement. 3. That progress on purchasing goals be reviewed every six months by a Sustainable Local Food Procurement Collaborative. 4. That our food service provider (and specifically the Forager) will track the origins of all of the food purchased for consumption on campus.