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| the stanford produce stand | ||||
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| A happy customer at the Stanford Produce Stand | ||||
Every Friday during Spring, Summer and Fall Quarters, 11 a.m. - 3 p.m. in the front courtyard of Tresidder Memorial Union. Come by! Local, organic produce is available on campus year-round through the weekly J&P Organics produce box. Email jp@jporganics.com for more information. |
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| Uber local , Grown Organically, Always Seasonal | ||||
Come get local, organicly grown produce on campus every Friday during the Spring, Summer and Fall in the front courtyard of Tresidder Union. We always have delicious seasonal produce from on-campus gardens and local, organic farms! The Stanford Produce Stand is student-run and sponsored by Stanford Hospitality & Auxiliaries, a division of Residential & Dining Enterprises. |
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| More Information | ||||
| Contact the Sustainable Foods Coordinator: sustainablefood@stanford.edu | ||||
| Learn more about our growers | ||||
| Stanford Community Farm and Gardens | ||||
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ALBA Organics Stanford Dining has partnered with ALBA Organics in Salinas, CA since 2003, which provides distribution and market access for about 30 small organic farms to expand and diversify their production. The Agriculture and Land-Based Training Association (ALBA) “generates opportunities for farm workers and limited-resource, aspiring farmers to grow and sell crops” to institutional purchasers like Stanford Dining. ALBA's mission is to “advance economic viability, social equity and ecological land management among limited-resource and aspiring farmers.” http://www.albafarmers.org/ |
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Community Alliance with Family Farmers (CAFF) “The CAFF Growers Collaborative sells local fruits and vegetables from family farms to public and private grade schools, colleges, hospitals, and corporate cafeterias. By aggregating product from farms that are too small to work with conventional distributors, the Growers Collaborative removes a significant marketing barrier for independent family farms across the state. The Growers Collaborative works to promote social justice by placing a priority on working with a range of farmers from different cultural and regional contexts and by creating access to fresh fruits and vegetables in low-income communities and schools.” http://www.caff.org/programs/growerscollaborative.shtml |
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