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.
Fork to Farm Grant Update: Campus Community Farm at St. Mary’s College of Maryland Finishes Greenhouse
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.
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.
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.
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.
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.
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.
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.
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.
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.