Grand Valley Magazine Winter 2015 - (Page 4)
CA M P US NE W S
Farm to table now on campus
Students, faculty and staff members
at Grand Valley are adding a Laker
flavor to the farm-to-table concept.
In a new partnership between the
Office of Sustainability Practices and
Campus Dining, produce grown on
campus is now being incorporated into
meals served on campus.
Herbs and vegetables are grown,
harvested and packaged at Grand
Valley's Sustainable Agriculture Project,
a hands-on farming space that allows
students, faculty and staff members to
learn about sustainable agriculture.
Then, the produce is purchased, prepared
and served at Engrained, a campus
restaurant located in The Connection
on the Allendale Campus.
"The produce is grown less than a
few miles from the restaurant where
it's being prepared and served," said
Dave Feenstra, project manager for the
Sustainable Agriculture Project. "It's a
beneficial collaboration that exposes
students to where food comes from."
Before the produce could be sold and
served, a food risk safety assessment
through the Michigan Department of
Agriculture and Rural Development had to
be completed, which included inspections
of equipment and procedures at SAP.
Feenstra said students and staff members
who harvest the produce completed an
extensive training program to learn about
Aaron Johnson, food services director
for The Connection and sustainability
manager for Campus Dining, said the
collaboration began about two years ago.
"The partnership aligns with Grand Valley's
commitment to sustainability. It fosters
education and community engagement
among members of the campus
community," he said.
SAP was established in 2008 and includes
two hoophouses used for fall and winter
vegetable production and a community
supported agriculture program.
Watch a video of farm to table
At left, Rick Roberts, from Campus Dining, accepts
produce from Youssef Darwich, a student who
works at the Sustainable Agriculture Project.
The initiative brings fresh herbs and vegetables
from SAP to a campus restaurant.
photo by Amanda Pitts
Trustees approve property exchange to
grow health professions, nursing
Grand Valley's Board of
Trustees approved a
property exchange and
purchase in downtown
Grand Rapids to enable
the university to expand its
growing programs in nursing
and health professions.
The approval came at a
special board meeting held
December 9 to consider
the property deal with
Spectrum Health. Grand
Valley is trading its parking
lot on Lafayette Avenue for
a Spectrum Health parking
lot located next to Grand
Valley's Cook-DeVos Center
for Health Sciences on
Grand Valley's Lafayette lot
is slightly less than an acre
(.88 acres) and is located
within the Heritage Hill
Health's parking lot is 1.4
acres located on Michigan
Street, providing more
options for Grand Valley for
future expansion on the site.
In addition to the swap
of land, Grand Valley will
pay Spectrum Health $1.85
million in recognition of the
differences in size, location
and appraised value of
The university also owns
property on the north side
of the I-196 expressway,
which is planned for
additional health campus
expansion over the next
Table of Contents for the Digital Edition of Grand Valley Magazine Winter 2015
RMSC celebrates silver anniversary
Get a job
Another man's treasure
Q&A George Grant Jr.
Off the Path
Grand Valley Magazine Winter 2015