April 18th, 2014
SF State News
Locally grown, organic produce was the key ingredient at SF Stateâ€™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…