Farms & Fields Project
The Farms & Fields Project first opened in Owens Food Court at Owens Hall in January of 2008. The shop was created to be a venue dedicated to providing sustainable, organic and local options. The venue is referred to as a "project" because it is intended to be dynamic and continually developing. Local and seasonal food means new recipes and new food sources, as well as developing practices that will cause this venue to evolve and adapt to changing needs.
The Farms & Fields Project is dedicated to providing customers with farm-fresh, local, organic, and sustainable food. By choosing to eat at the Farms & Fields Project, you support Dining Services’ commitment to sustainability. Learn more about Dining Services’ sustainability efforts on the Farms & Fields blog.
The Farms & Fields Project strives to establish strong partnerships with local farmers. The shop has also allowed chefs to develop many delicious new recipes featuring seasonal, fresh ingredients along with premium products such as grass-fed beef, which offers a different flavor profile than other beef.
Beginning as a small herb plot in 2009, The Dining Services Garden at Kentland Farm grew approximately 23,000 pounds of sustainably-managed produce during summer 2010. These herbs and vegetables will be grown following organic practices with student help and served in the Farms & Fields Project.
The Farms & Fields Project is an important component in Dining Services’ sustainability efforts. Dining Services is committed to developing a sustainable dining and food system by promoting healthy eaters, ecological stewardship, waste reduction and diversion, the local economy, social justice, and animal welfare.
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