榴莲视频

榴莲视频 Dining Services has made a commitment to utilizing the many local businesses and resources on the South Coast.

There鈥檚 eating local, and then there鈥檚 eating very local. Most of the leafy greens found at the Marketplace and Plate by Plate are grown right on Campus, in a recycled 40-foot shipping container next to the Campus Center. The Leafy Green Machine is a hydroponic farm, capable of producing 5,000 heads of lettuce per semester.

鈥淲e can harvest lettuce at 10:00am and serve it to the students for lunch that day,鈥� Executive Chef Kevin Gibbons said.

This true farm to table concept is redefining what it means to 鈥渆at local鈥� on campus.