For Immediate Release

Kennesaw State Acknowledges Campus Farmers for GAP Accreditation

KENNESAW, Ga. (February 17, 2015) Kennesaw State Culinary and Hospitality
Department's leading sustainable farmers received their Good Agricultural Practice Accreditation
(GAP) from the United States Department of Agriculture on Monday.
KSU farmer, Michael Blackwell, has worked on the Harmony Hill farm near Cartersville,
Ga for the last four years. He received the GAP accreditation on Monday during a ceremony
given by KSUs Auxiliary Services. This accreditation is a first for the Culinary and Hospitality
Services Department.
The GAP certification program is the determining factor that shows that Kennesaw State
Culinary Services uses good handling and agricultural practices. GAPs are based on a collection
of eight principles that are applied to on-farm production, and post-production processes that
takes in account economical, social and environmental sustainability.
GAPs are about farmers being responsible and respectful, while protecting the water,
land and animals within their care, according to the USDA. Maintaining good agricultural
practices result in more sanitary, clean and organized farms.
The program is applied to a wide range of farming systems at different scales through
sustainable agricultural methods. GAPs require the maintenance of databases consisting of
integrated techniques for a major agro-ecological area. Due to a rise in foodborne illnesses, the
USDA developed GAPs as a guideline for farmers to reduce the chance of microbial
contamination of crops.
This certification is quite extensive in terms of documentation and record keeping, said
sustainability farm manager, Robin Taylor. By practicing GAPs, you and your customers can
feel confident that your produce is safe and clean.
-more-

The GAP is a voluntary program typically utilized by growers and packers to satisfy
retail and food service buyers. Many retailers have begun demanding GAP certification from
their farmers ensure that they are knowledgeable on the eight principles the FDA implemented.
Culinary Sustainability:
Commitment to sustainability includes a variety of sustainable operations such as an on-site
2,500 square foot herb garden, single stream recycling, large-scale composting, and hydroponic
units. The farm to campus program uses 14 plantable acres of land, two greenhouses and 60 freerange chickens. KSUs campus farms provide 25% of the produce served in the facility and 45%
of the produce served is comprised of locally sourced items. Culinary and Hospitality Services
has also developed, an innovative, comprehensive waste management initiative that is
unparalleled in the collegiate food service industry that minimizes environmental impact, creates
a reduction in costs and provides a framework for environmental stewardship. For more
information on Culinary Sustainability at Kennesaw State University visit:
http://dining.kennesawstateauxiliary.com/sustainability/culinary/

Contact:
Jasmine Graham, Marketing Assistant
Culinary and Hospitality Services
912-572-2379
jgraha53@students.kennesaw.edu
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