Through the dining hall teaching gardens and the BeWell Community Gardens, the Sustainable Food Program cultivates healthy food for the community and provides an experiential model of the food system for students and the Stanford community.
R&DE Stanford Dining Teaching Gardens
R&DE Stanford Dining has 10 organic Teaching Gardens. Stanford Dining also has a greenhouse in Arrillaga Family Dining Commons that grows microgreens and hydroponic towers in Florence Moore Dining. These gardens are managed by the Sustainable Food Program, and student gardeners assist with maintenance as part of the internship program. The gardens are primarily used to educate students about the seasonality of food, the botany of fruits and vegetables, and agroecological methods of sustainable food production. Food grown in the gardens is incorporated into the dining hall menus and Tasting Tables.
Interested in learning to grow food? Email Dara Silverstein for upcoming garden work days or student garden manager positions: email@example.com
BeWell Community Gardens
The Sustainable Food Program manages Stanford’s two BeWell Community Gardens, which are open to the Stanford community for personal use. More information on the gardens can be found here: community-gardens.stanford.edu
The Seed Library gives students and the Stanford community free seeds each month that they can plant at home or in the gardens by their dorms. It provides the Stanford community with convenient access to heirloom seeds, as well as workshops and a newsletter. Sign up for the Seed Library and Seed-by-Mail Club here: http://bit.ly/stanfordseedlibrary