After several years of planning and collaboration, CSU, Chico’s organic vegetable project completed its first year of harvest in 2008. The project started out small with just one acre of the available 10-acre certified organic plot in production currently. Produce is served seasonally to campus diners through Associated Students Food Service. It is also sold seasonally at a weekly produce stand on campus.
The collaboration brings together students, faculty, local farmers, and other community members who intend to promote the wise use of resources and preservation of local food production. Its goals are to support local farmers with information, the community with educational workshops, students with valuable management and research skills, and the university campus with fresh produce.
One objective of the project is to grow, evaluate, and identify the most promising new vegetable varieties in an effort to provide local organic growers with information to help them become more competitive. Community outreach is another goal of the project.
The project was initiated through funding from the Earl Foor Foundation, the CSU, Chico Institute for Sustainable Development (ISD), the AS Sustainability Fund, and the CSU Agricultural Research Initiative (ARI).
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