Campus Cooks, in special coordination with student farms on several campuses that we serve, have collaborated to supply locally grown, fresh vegetables such as microgreens, basil, carrots, lettuce, and more.
The farm-to-chapter program, which has expanded to reach chapters that we serve at Purdue University, University of Georgia, Colorado State University, and more, produced greens that help with the creation of meal time items such as Pesto Grilled Cheese sandwiches and microgreens used to create superfood salads. Traditional salad bar items are now also featured daily, and delivered fresh, to the chapter for our chefs to incorporate into meals.
Currently, student farms consist of working small farms that are managed by several student groups on campus and supervised by a farm manager and faculty advisor. The educational work is all about food and how to grow it on a small, ecological scale, the art of marketing produce for profit, how to eat vegetables in delicious, nourishing ways, and understanding how food intersects with environment and economy and community.
Campus Cooks continually looks for ways to expand our farm-to-table program, by utilizing greens that are grown so local, they are grown on campus! As the program grows, we look to expand to other fraternity and sorority houses that Campus Cooks services on campuses across the country.Back to News