Farm to Fork features local, student-grown produce
Locally grown, organic produce was the key ingredient at SF State’s fifth annual Farm to Fork luncheon held Thursday.
The all-vegetarian, zero-waste lunch sourced its ingredients from vendors located within 250 miles of campus. Sustainable SF State partnered with Chartwells dining services to prepare and serve the four-course lunch, which was open to students, faculty, staff and community members.
Fresh produce came from farms in Sonoma County and the Central Valley, as well as from the Mary Park Community Gardens on campus. Student volunteers maintain the garden throughout the year, harvesting mixed greens and fava beans this season.
“We want the campus community to think about where their food comes from,” said Sustainability Coordinator Nick Kordesch. “Farm to Fork is our opportunity to demonstrate that it’s possible to create your own high-quality, delicious meals from local sources.”
This year’s Farm to Fork is part of SF State’s first Earth Month, an extended celebration of Earth Day, April 22. Upcoming activities include an Earth Day farmers market and a showcase of sustainable transportation options on April 24.
View the complete lineup of Earth Month events here: https://www.facebook.com/events/316536268473901/