The Sustainability Resource Center's Edible Campus Gardens are active year-round. They welcome student, staff, and community volunteers, service-learning students and academic credit interns, as well as faculty interested in doing research or teaching a course that incorporates the gardens as outdoor laboratory. The Bennion Center hosts the official gardens student volunteer group.
The University of Utah began hosting a fall Farmers Market on campus in 2008. Check it out on Thursdays from the first week of the semester up to fall break on Tanner Plaza between the Student Services Building and the Union.
Community garden plots are available to residents of University Student Apartments (USA) in both the East and West Villages for a minimal fee. Contact USA for information. There are also garden plots for Housing and Residential Education (HRE) residents, located near Outdoor Recreation. Contact HRE for information.
Social Soup is a monthly public event focusing on the social, economic & environmental issues surrounding food during fall and spring semesters.
The largest provider of food services on campus is University Dining Services (operated by Chartwells) They are committed to providing sustainable foods whenever possible, reducing their food waste and promoting composting and recycling. They purchase from many local suppliers, including the Edible Campus Gardens in season, for use in their daily operations.
Visit Utah's Own to learn more about locally grown and produced food.
Chartwells has initiated composting programs in the Union Food Court and the Peterson Heritage Center (PHC) in order to reduce waste. The program in the Union Food Court diverts approximately 10 tons of pre-consumer food waste for composting in the Edible Campus Gardens, while the program at the PHC is picked up and composted in an off-campus facility. Student gardens volunteers manage the on-campus composting program and welcome volunteers throughout the year to help them.