Student-grown food to be used at Farm to Fork
A garden has sprung up along bustling Lake Merced Boulevard behind Mary Park Hall -- and the SF State community will soon reap the benefits.
At the Mary Park Community Garden, student volunteers are growing food such as cilantro, chard, sweet peas and mustard beans, some of which will be used during SF State's Farm to Fork Lunch, an annual event that uses locally grown food from sustainable sources.
Sustainable SF State hosts a volunteer work party at the garden every Tuesday from 12:30 p.m. to roughly 3:30 p.m., and students, faculty and staff interested in helping cultivate the food are welcome to drop by.
The Farm to Fork Lunch will take place on April 24 in the quad and feature a four-course vegetarian meal. There will be three seating times: 11:30 a.m., 12:15 p.m. and 1 p.m., and some of the farmers will join diners at the table to talk about their farms and about sustainability. Diners are encouraged to buy tickets early, due to the event's popularity in past years. Tickets are $10 and can be purchased at the Bursars Office, the One Stop Student Service Center, or online at http://www.sfsu.edu/~bursar or http://www.sfsu.edu/~sustain/events.html.
Farm to Fork is one of many sustainability initiatives at SF State, which has been ranked by the Princeton Review as one of the nation's most environmentally responsible campuses. Others include Sustainable Move-In, campus-wide recycling and composting and a fuel cell plant that generates efficient, emissions-free electricity. To learn more about sustainability on campus, visit Sustainable SF State's website.