CSU Commitment to Sustainability

Farm to Fork features local, student-grown produce at SFSU

April 18th, 2014

SF State News

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. More…


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Last Updated: June 12, 2014