The CSU Organic Vegetable Project completed its first year of harvest in 2008. The project is a 1 acre, certified organic plot in production year round. Produce is served seasonally to campus diners through Associated Students Food Service. Our produce is also sold seasonally at a weekly produce stand on campus. Wednesdays from 11 am to 2 pm. The collaboration brings together students, faculty, local farmers, and other community members who intend to promote the wise use of resources and preservation of local food production. Its goals are to support local farmers with information, the community with educational workshops, students with valuable management and research skills, and the university campus with fresh produce. One major objective of the project is to grow, evaluate, and identify the most promising new vegetable varieties in an effort to provide local organic growers with information. Community outreach is another goal of the project; with data being published online and at on-farm field days. |
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