UFOODS (University Food Systems) is a two-year project designed to develop new market opportunities for farmers by building collaborative supply chains links from farms to university campuses in North Carolina. The project is focusing its work with collaborators at six target universities. These six universities are hosting a Local Food Ambassador Program coordinated by the NC 10% Campaign and NC Cooperative Extension.

  • Elizabeth City State University

  • Fayetteville State University

  • North Carolina A&T State University

  • North Carolina Central University

  • University of North Carolina Pembroke

  • Winston-Salem State University


Researchers at North Carolina State University and North Carolina Agricultural and Technical
State University will investigate:

  • The ways in which food reaches each of the six campus communities

  • Identify entry points for bringing local foods to campus.

  • Location and market readiness of farmers in the counties “local to each university”


Based on these research and extension/outreach activities project staff will create tools that can be adapted for use by others in building the farmer-to-campus-community food system.


Rebecca Dunning

Research Assistant Professor, Social and Economic Research and Evaluation

Center for Environmental Farming Systems 

North Carolina State University




Robyn Stout

Statewide Program Coordinator

NC 10% Campaign

North Carolina State University




Josie Walker

Farmer Research and Outreach Coordinator

NC 10% Campaign/UFoods

North Carolina A&T State University




Lauren Davis

Associate Professor

Dept. of Industrial & Systems Engineering

North Carolina A&T State University




Jewel Jones

Public Communications Coordinator

NC 10% Campaign/UFoods

North Carolina State University





UFOODS Team Contacts

© 2016 by UFOODS.


​​Call us:


​Find us: 

Center for Environmental Farming Systems

Campus Box 7609, NCSU, Raleigh, NC 27695


This project is supported by the Agriculture and Food Research Initiative competitive grant no. 2016-68006-24740 of the USDA National Institute of Food and Agriculture.