Sales to Campus Dining Halls

The MSU Student Organic Farm regularly sells produce to three campus dining halls.  In addition surplus produce is sold to MSU Food Stores, which then distributes it to many other dining halls on campus and the Kellogg Center.  Our produce can most frequently be found in Yakeley and Brody dining halls, where our student-grown and -harvested salad mix is availabe in the salad bars. 

A monthly entrée salad can also be found at The Gallery in Snyder-Phillips Hall.   These are typically served on the second Wednesday of each month.  Working together, Executive Chef Eric Batten from The Gallery and Dan Fillius, the Farm’s production manager, construct year-round menus pairing available produce with Chef Eric’s culinary creativity. 
 
MSU’s Division of Residential and Hospitality Services funded the construction of a state of the art passive solar hoophouse at the Student Organic Farm in 2009.  All produce grown in this hoophouse ends up in one of the campus dining halls.

Yakeley’s dining hall also provides pre-consumer food waste for vermicomposting research being done at the farm.  When produce is delivered to Yakeley these food scraps are picked up and brought back to the farm, minimizing the amount of waste thrown out by the dining hall and providing compost for the farm.