The Sustainable Agriculture Project (SAP) farm stand, located in front of the Cook Carillon Tower, offers fresh, locally grown and chemical-free produce to students on campus.
University meal plans often don’t offer fresh and healthy options, grocery stores can be inaccessible or overpriced and food insecurity rates continue to heighten, making a resource like SAP stand out. With tuition, rent and other fees piling up, many students struggle to consistently afford groceries. SAP aims to make eating healthy at GVSU affordable and accessible by offering produce in larger quantities at a fraction of the price compared to local chain grocery stores. It also provides volunteer opportunities for students who value the cause.
“We’re in a food desert,” said Kaden O’Grady, an environmental and sustainability studies major who volunteers with the farm stand. “We get a lot of students who don’t have access to fresh produce, and they find it here.”
Several students crowded the stand last Wednesday, filling brown paper bags with cucumbers, tomatoes, greens, turnips, beets, zucchini and squash. Limited time in between classes and busy schedules often prevents off-campus runs to the grocery store. The convenience of the stand, with the ability to grab essentials on the go, helps to fill that gap. Volunteers stressed that customers come back week after week for the same reason: the stand supplies students with newly harvested, affordable food at the heart of campus.
High sales at the stand emphasize the demand for alternatives outside of University dining options and off-campus grocery stores. For the SAP, this constant flow of customers is evidence the farm stand not only supports sustainability, but also the needs of the student body. The farm project’s manager and educator Isak Davis reiterated this sentiment.
“We donate whatever we don’t sell to Replenish (the University’s Basic Needs Center), which is another great option to those facing food scarcity,” said Davis.
The farm stand’s focus on sustainability works to help reduce the stigma tied to food insecurity. Unlike food pantries or government assistance programs, where students may feel embarrassed or ashamed for needing support, SAP prioritizes sustainability as its main initiative. This framing makes buying inexpensive produce feel community and environment-based compared to other need-based processes. The stand provides a space where students can fill their kitchens without the discomfort that often comes with seeking aid.
“You can make an event out of it, dress up and go to the stand, which is great,” Davis said, underscoring the fun atmosphere that SAP strives to foster.
However, the farm stand alone cannot combat the extent of college food insecurity. Its limited hours and restricted supply means that not every student will be able to take advantage of the resource. While it is beneficial to students, the stand presents a need for more permanent solutions that will further require the work of both the University and local community.
In between classes, students can stop by the farm stand Wednesdays from 10 a.m. to 1 p.m. to indulge in their choice of all-natural herbs, veggies and flowers.
