Farm to Table: Produce Grown at GVSU Now Served on Campus
Students and faculty and staff members at Grand Valley are adding a Laker flavor to the farm-to-table concept. In a partnership between the Office of Sustainability Practices and Campus Dining, produce grown on campus is being incorporated into meals served on campus.

Herbs, vegetables, and fruit are grown, harvested, and packaged at Grand Valley’s Sustainable Agriculture Project (SAP), a hands-on farming space that allows students and faculty and staff members to learn about sustainable agriculture. Then, the produce is purchased, prepared, and served by Engrained, located in The Connection on the Allendale Campus.

“The produce is grown less than a few miles from the restaurant where it’s being prepared and served,” said Dave Feenstra of the Sustainable Agriculture Project. “It’s a beneficial collaboration that exposes students to where food comes from.”

Before the produce could be sold and served, a food risk safety assessment through the Michigan Department of Agriculture and Rural Development had to be completed, which included inspections of equipment and procedures at SAP. Feenstra said students and staff members who harvest the produce completed an extensive training program to learn about food safety.

SAP is a collaborative, hands-on space that was established in 2008 and includes two hoop houses used for fall and winter vegetable production and a community-supported agriculture program (CSA). Support is provided by Farm Club members, faculty and staff members, and a team of student interns.

For more information, contact Yumiko Jakobcic, sustainability coordinator, at [email protected]. 

Farmers’ market Running June through October of each year, the farmers’ market offers a way for the GVSU community to shop directly from local farmers and food producers. Visit gvsu.edu/farmersmarket/.

Local produce Campus Dining purchases more than 30 percent of its produce locally. They purchase Michigan-grown foods when possible, including produce grown right on Grand Valley’s campus.

Fair trade products Campus Dining offers fair trade coffee, tea, chocolate, and sugar in most dining locations. Fair trade certification ensures that the workers and producers of the product are treated fairly and receive a living wage.

Cage-free eggs Grand Valley is the first university in Michigan to commit to using cage-free eggs exclusively, which began in the fall of 2010. 

Buy locally Purchase foods from local farmers through farmers’ markets and food cooperatives. Buy food when it’s in season and freeze or can foods at their peak freshness to preserve and enjoy later in the year. Consider purchasing a community-supported agriculture (CSA) share from Grand Valley to get fresh produce grown right on campus by our students.

Reduce your meat consumption Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes, and obesity. It can also help reduce your carbon footprint and save natural resources. Campus Dining offers vegetarian and vegan options at every restaurant location on a daily basis.

Grow your own Nothing is more local than your own backyard. If you have limited space, try growing a tomato plant in a container on your porch, or a pot of herbs on your windowsill. You can also join others in this effort by joining a community garden. Along with providing food, gardening can be part of a meditative practice and a fun social activity.