Farm to Fork lunch highlights local farmers
A sunny day brought many students, faculty and staff to the Quad for the “Farm to Fork” lunch Wednesday, April 18.
The third annual campus picnic lunch featured food cooked and served by students in the Vista Room course and donated by local farms. The ten-dollar meal featured all-vegetarian ingredients, including cheese, beans, lettuce, nuts, fruit, honey and other foods all produced within 250 miles of SF State.
The event -- organized by the Department of Physical Planning and Development and the student group ECO Students -- aimed to highlight simple, accessible and sustainable food options.
“We’re trying to let the campus know that they have access to such delicious and sustainably farmed food nearby,” said Student Sustainability Coordinator Liza Sternik. “We want to let the community know where their food comes from.”
All proceeds from the lunch fund campus sustainability projects.
-- Philip Riley