food and farming at stanford
Student Organizations
1. The Stanford Farm Project
● An umbrella organization for student food and agriculture groups on campus. Advocates for
sustainable and conscientious food systems, creates opportunities to participate in hands-on
food and agriculture projects, and promotes dialogue about the food we eat. Visit
http://stanfordfarmproject.wordpress.com or join us: Mondays nights 7 PM at Koret pavilion
2. Stanford Glean
• Each week harvests the fruit from hundreds of on-campus fruit trees and donates the produce
to San Francisco food programs. Common harvests include oranges, avocados, pomegranates,
apples, plums, lemons, persimmons. Contact: stanfordgleaningproject@gmail.com
3. Students for a Sustainable Stanford
● Student group working to reduce energy, water, and paper use, promote purchasing of organic
and local foods, and lessen Stanford's use of natural resources. Visit:
sustainability.stanford.edu or join us: Monday Nights 9 PM at the Haas Center.
4. FARM Club (Food and Agriculture Management) - GSB
Business school students working to understand entrepreneurial, investment, and social impact
opportunities in food and agriculture. Club host speaking events, identifies employment
opportunities, and coordinates farm volunteer events and site visits. Contact: Michelle Klahr
(klahr_michelle@gsb.stanford.edu)
5. Other groups to look out for: STOP (Students Taking On Poverty), Vegetarian Students for
Conscious Living, SPOON (Stanford Project on Hunger), Challah for Hunger
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On-Campus Food Production
1. Cooperative House Gardens
● Student-run gardens outside Columbae, Synergy, Hammarskjold, EBF, and Kairos.
● House garden managers organize residents to maintain the gardens and create educational
gardening programming. Contact: Mila Re (milare@stanford.edu)
2. Dining Hall Gardens
● Small gardens grow outside four major dining halls (Ricker, Stern, Wilbur, & EAST). Gardens
provide herbs, fruits, and vegetables to dining halls and are run by student employees. Contact:
Matt Rothe (mrothe@stanford.edu)
3. Stanford Community Farm
● One-acre organic farm near the equestrian stables is divided between educational space for
EarthSys 180B and small plots for Stanford faculty, staff, and graduate students. Weekly
harvests are sold at the Stanford Produce Stand. Managed by Stanford’s Farm Educator, Sarah
Wiederkehr (swied@stanford.edu). Visit: http://www.stanford.edu/group/scfarm/
4. Stanford Education and Research Farm
● Two-acre nascent organic farm designed by the School of Earth Sciences for practical learning
and experiments. Expected to break ground Fall 2011 near the corner of Searsville Road and
Campus Drive. Contact: Sarah Wiederkehr (swied@stanford.edu).
Student-Run Trips
1. SPOT Farming Trips
• Upperclassmen lead groups of freshmen on five-day trips to local organic farms before campus
orientation. Run in collaboration with SPOT and the Stanford Farm Project. Contact: Caroline
Hodge (chodge@stanford.edu)
2. Alternative Spring Break: “Food for Thought.”
•
Upperclassmen lead groups of a dozen students on a trip to explore issues in sustainable food
and agriculture in the Bay Area. Run through the Haas Center for Public Service. Contact:
Leslie Chang (lchang7@stanford.edu)
Stanford Dining Initiatives
1. Stanford Produce Stand
● Fresh fruits, veggies, and eggs from the Stanford Community Farm and ALBA (an organic farm
in Monterey) are sold every Friday outside Tressider from 11 AM-2 PM by student employees.
Visit: http://stanfordproduce.wordpress.com
2. Sustainable Food Coordinator
● Matt Rothe works on sustainable food procurement, waste reduction, on-campus food
production, and managing student gardens. Serves as the liaison between student gardeners,
food-related classes and faculty, and Stanford Dining initiatives. Contact: Matt Rothe
(mrothe@stanford.edu) or visit: http://www.stanford.edu/dept/rde/dining/coordinator.htm
Education
1. Related Classes at Stanford
● ArtStudi 10: Contemporary Art Practices: Public Art, Territories, and the Politics of Food (Reyes, Spring)
● EarthSys 105: Food and Community (Chamberlain, Fall & Spring)
● EarthSys 180B: Principles and Practices of Sustainable Agriculture (Wiederkehr, Fall & Spring)
● EarthSys 183: Food Matters: Agriculture in Film (Wiederkehr, Winter)
● EarthSys 184: Climate and Agriculture (Lobell, Spring)
● Econ 106: World Food Economy (Falcon & Naylor, Winter)
● History 62S: Food Ways: The Politics, Culture, and Ecology of Food in America (Robichaud, Winter)
● HumBio 113: The Biologies of Humans and Plants (Preston, Fall)
● HumBio 130: Human Nutrition (Gardner, Spring)
● HumBio 166: Food and Society (Gardner & Robinson, Winter)
● MS&E 289: Designing for Sustainable Abundance (Dunn & Waisberg, Winter)
● Surg 230: Obesity in America (Ahmed & Morton, Winter)
2. Stanford Food Summit:
● Annual one-day summit designed to foster collaboration and communication across the
disciplines in issues relating to food and agriculture. Began 2010. Contact: Christopher
Gardner (cgardner@stanford.edu) or visit http://foodsummit.stanford.edu/
3. Program on Food Security and the Environment
● Joint academic program of the Woods Institute for the Environment and the Freeman Spogli
Institute for International Studies. Visit: foodsecurity.stanford.edu
***This informational sheet proudly created by the Stanford Farm Project for visioneARTh, Spring 2011