Collegiate Times

Farms & Fields counter in Owens.

They say you are what you eat, but very few of us stop to consider where our food comes from and how it is produced. 

Virginia Tech Dining Services has joined the movement to increase sustainability with the Farms and Fields Project.  

“Dining services has made a commitment to sustainable foods systems, working to incorporate more local-produced food campuswide. It’s a process, and Farms and Fields has been the first (of its kind),” said Angie De Soto, campus sustainability planner.

Farms and Fields opened in Owens Food Court in January 2009 to provide students with a local, organic and sustainable dining option that incorporates products from both nearby producers and the university’s own Kentland Farm, according to Rachael Budowle, dining services sustainability coordinator. 

“While we do purchase produce from local farms when available and organic vegetables otherwise, one aim of the venue is to primarily use produce from the dining services garden at Kentland Farm when available,” Budowle said. “The garden is a collaboration between dining services and the College of Agriculture and Life Sciences. We just completed our first successful season of nearly two acres of sustainable vegetable and herb production.”

Since opening, Farms and Fields has been continuously evolving, working to add a greater variety of food from more local sources. During the past year, the shop has introduced an expanded selection of products, including milk and ice cream from the Homestead Creamery in Wirtz, Va.

“The Farms and Fields Project was purposely named a ‘project’ to indicate it is dynamic — always changing and improving. This allows us to flexibly include more local and sustainable foods as they become more available,” Budowle said.

The shop’s recipes are primarily developed by the chef and manager at Owens, with the long term aim of incorporating seasonally-based items. Over the summer, about 150 recipes from a variety of sources which lent themselves to the project’s needs were tested.

“Our goal is to have a library of recipes that encompass the local products available to us throughout the year. We are already looking at additional recipes as we learn more about what is available,” said Darlene Conrad, Owens assistant director.

Located between Frank’s Deli and the Carvery on the left hand side of Owens, business has steadily increased for the shop over the past year.

“As the options grow, the shop appeals to a large population, which increases business,” Conrad said.

And the project continues to evolve. Plans are underway to add a grab-and-go area and expand the menu options. The project has become a model for increasing sustainability at other venues around campus.

“We have already introduced local and organic tofu campus wide, local ice cream at Deets Place and West End Market and Tech produced meat as special items and produce from our garden at D2 during summer orientation and conferences,” Budowle said.

A version of this article appeared in the Nov 17 issue of the Collegiate Times.