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On Campus
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Warrior Demonstration Garden—Students will grow herbs and vegetables for use in campus cafeterias, distribution to area food assistance sites, and/ or for taking home for preparing and consuming healthful diets.
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St. Andrews Allotment Garden--Starting Spring 2009, student groups will be able to secure plots to grow herbs, vegetables and flowers to use as they see fit.
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Wayne State Wednesday Farmers Market—Local farmers and market gardeners will sell produce in a weekly farmers market on campus.
Originally proposed as a monthly market (4th Wednesday Farmers Market), starting 2009, the market will be offered weekly (during the growing seson) due to the strong demand that was documented in the 2008 pilot markets.
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Farm to Cafeteria—On- and off-campus food vendors will learn about the benefits of sourcing foods from local growers, and be assisted with developing related logistics.
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Food Rescue and Redistribution—On– and off-campus food vendors will learn about the benefits of donating excess, edible prepared and unprepared foods to area gleaning organizations such as Forgotten Harvest, with redistribution to area food assistance sites.
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Food Waste Composting—Food wastes in WSU cafeterias and residence halls will be composted using a variety of methods.
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| Student-Initiated Projects—SEED Wayne will support with small grants, student–led projects consistent with the SEED Wayne mission, as they may relate to research, service-learning, or volunteering. |
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Sustainable Food Systems in the Classroom—Students and others will learn about sustainable community food systems through seminars and public lectures featuring local activists and national and international speakers. A compendium of faculty expertise and resources for teaching and learning about sustainable food systems will be assembled on WSU campus.
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‘Wayne SEEDLING’ Newsletter—A quarterly newsletter will update campus and community partners on SEED Wayne activities and achievements.
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In the Community
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Community-based projects are currently designed for implementation at the Capuchin Soup Kitchen/Earthworks Urban Farm site, and other partner organization sites as they are relevant to particular proposed activities.
Projects include year-round food production in a 4,000 sq. ft., new passive solar green house at Earthworks Urban Farm; replication of CSK’s Growing Healthy Kids activities; and engaging soup kitchen guests in workshops related to local and state food policymaking and planning.
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