• Community Harvest will endeavor to seek out new channels to expand and develop into while staying true to its Mission.
• Community Harvest will maintain existing, and develop new, relations with farmers to provide them with economic stability.
• Community Harvest will not limit itself to Rhode Island farmers, but will also look to small, sustainable farms nation-wide for goods that cannot be produced in Rhode Island. Local farms will be given partiality over more distant farms, but sustainability will also be taken into account.
• Community Harvest will, through the local and sustainable purchasing practices, provide students with better-tasting, more-nutritious food options.

1. Community building
We strive to create lasting bonds with area farmers that will serve to strengthen, and improve, Brown University's relationship with the surrounding community, and with Rhode Island as a whole.
We continuously seek out and consider potential relationships that will provide the greatest aid to Brown Dining partners who will provide the University with a service.

2. Providing higher-quality, more nutritious food products
We are dedicated to serving fresher food products in all dining units, thereby providing Brown Dining customers with better tasting options with higher nutritional contents and benefits.
We will strive to include the greatest amount of locally produced, higher quality foods whenever and wherever possible, following the mission statement of Brown Dining Services.

3. Decreasing Brown University's adverse effects on the environment, both locally and globally
Through providing locally sourced foods, Brown Dining Services will do its part to reduce the strains that Brown University as a whole places on the environment. These stresses will be eased through: the reduction of fossil fuel emissions required to transport non-local food products extreme distances; the reduction in pesticides and other chemical additives that results from relying on smaller, organic farms rather than industrial factory farms; waste reduction, as local farmers do not need to package their product when selling to local consumers; the protection of land from development by keeping it as a farm. These are just a few of the many ways in which Brown Dining will decrease its adverse effect on the environment.

4. Educating consumers about the benefits of supporting local agriculture
Along with publicity of the addition of locally sourced food products into Brown Dining units, we will educate customers of Brown Dining as to the myriad benefits conferred on almost all parties involved in the Community Harvest program.
We will strive to ensure that all interested will understand to the fullest extent possible the multiple gains that are made possible by the Community Harvest program.

• Increase student awareness through a variety of outreach methods, including Mini-Specials, special events, Harvest Crews, Farm Tours, and Farmers' Markets.
• Improve the conditions that small, local farmers face each day by providing them with a significant, and permanent, customer dedicated to helping in any way possible preserve the farmer's way of life.
• Provide fresher and healthier options for Brown Dining Services' customers through purchasing a variety of local foods, including several from each food group, from local producers.
• Increase the role Brown University as a whole plays in supporting the local community through helping small Rhode Island farmers. Increase the role Brown University plays in supporting small farmers nation-wide through sustainable purchasing practices.