Aug 7, 2017University of Michigan Campus Farm thrives with student efforts
The Campus Farm at the University of Michigan is a flagship learning lab for the UM Sustainable Food Program, which was formed in 2012 as an umbrella organization of food-related student groups to promote sustainable food systems within the campus community.
Students in University of Michigan dining halls this fall will eat fresh tomatoes, kale, peppers, cucumbers and a variety of other vegetables grown by their classmates at UM’s Campus Farm.
MLive online reports:
“After attaining USDA Good Agricultural Practices food safety certification in June, students from the farm made their first fresh produce delivery to Mosher Jordan dining hall last month, playing their own role in helping the university to its goal of purchasing 20 percent sustainably sourced food by 2025.
The farm, located adjacent to the Matthaei Bottanical Gardens, has sprouted up quickly with students helping to construct a large hoophouse last fall that will allow them to grow vegetables year-round. In addition, the university recently funded a farm manager position, which has helped student participants in the more technical aspects of becoming certified to sell their harvested products.”
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