In 2010 the Office for Sustainability began to develop and expand garden space behind the Gibbs House on Parkview Avenue. Through collaboration with multiple units on campus and hundreds of hours of student, staff, and volunteer labor, the land was developed into the Student Farm. A diverse variety of heirloom, organic vegetables are cultivated annually and distributed through catering events and free giveaways to the campus community.
In addition to producing local food for campus, the farm serves as a living laboratory for research on sustainable food systems, ecology, biology, composting, and permaculture. Campus and community groups are encouraged to book educational tours or volunteer on the farm from early spring through late fall.
Food from the farm has been used in:
- Marinara sauce at Bronco Football dinners
- The 2011 March of Dimes catering event’s hot soups and healthy salads
- Cooking classes offered by WMU Dietetics and Catering Services
- Office for Sustainability events throughout campus