Posts by

Alyse Festenstein

Campus farms aren’t just for college students anymore. In the past decade we’ve seen a surge of interest in growing food on college campuses — and recently, more corporations, restaurants, and museums are picking up spades and joining the movement.

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The Campus Community Farm at St. Mary’s College used its Fork to Farm “seed” money to build a new greenhouse instead of the original planned hoop house.

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A screening of the film Food Chains for National Farmworker Awareness Week at St. Edward’s University sparks a moving discussion from College Assistance Migrant Program student panelists.

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Meet the student-run non-profit organization that partners with the Bon Appétit team at Colorado College to fight food waste, one donated meal at a time.

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This Campus Farmers webinar will cover how different management structures — volunteers, departmental supervision, paid farm managers and/or interns —are used to achieve campus farms’ specific missions.

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Black Mesa Ranch’s dream project of an expanded solar array and cheese refrigeration unit has begun, with the help of a $5,000 Fork to Farm grant from Bon Appétit.

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Pickles and preserves have long been staples in self-sufficient kitchens. In a recent Food Preservation class at Colorado College, students and staff discovered that the meaning and memories behind this lost art may be just as important.

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Students from Carleton College, St. Olaf College, and Macalester College came together at the Just Food Summit to ensure that they are working toward synergy rather than segregation — both on their own campuses and beyond.

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On a recent visit to Tecolote Farm, Katie Pitre showed students from St. Edward’s University that operating a small, diversified farm is no easy task. However, It’s a job she wouldn’t trade for anything else.

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Case Western Reserve students and Bon Appétit staff sit down with the CEO of Green City Growers, one of the largest urban greenhouses in the United States.

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