A Growing Trend

The days when college students subsist on a diet of fast food, leftover pizza, and beer may be nearing an end. Many of today’s more health-conscious students are shunning these dietary devils and going organic as part of school-sponsored organic farming programs. In the last 10 or so years, almost 60 schools in 27 states have begun operating student-run farms that range in size from half an acre to 200 acres. In addition to supplying campus dining halls with fresh fruit and vegetables, the students sell the food they produce at local farmers’ markets and on-campus farm stands and to local restaurants. They also donate produce to local food pantries.

— Leigh Eising

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