Good Food Project
The Good Food Project is a student-run organization that works on sustainable food issues in our community through gardening, composting, sustainable food advocacy (Look Local!), and fair food activism.We grow from spring to fall, with crops varying from heirloom tomatoes and thai basil to dinosaur kale and jewel-toned beets. Our produce has been sold to local food co-ops, Sharples, our campus dining hall, and donated to local anti-hunger advocates. Our goal is to educate the Swarthmore community on sustainable food production techniques, drawing on organic agriculture and permaculture design. "I love working for a cause where I can directly see the results of my actions," says Yvonne Socolar '13. "I can't think of many things that feel more rewarding than watching composting expand on campus or tomatoes ripening on the vine."
|"Good Food is one of my favorite organizations on campus because it is an extremely concrete way of dealing with far-reaching environmental problems."|
|Yvonne Socolar '13
Chapel Hill, NC
In collaboration with the College's Facilities and Dining Services, our members initiated a student-run composting program. Our composting site is located behind the athletic fields, alongside Scott Arboretum's leaf mulch and compost. A student composting manager directs a fleet of paid student workers who transport pre-consumer food waste from Sharples Dining Hall to the composting site and maintain the pile. Compost is ultimately transported to our garden, where it provides substantial nourishment to allow our plants to flourish.
|"I joined the Good Food Project because I wanted a club that I could be activly involved in, get my hands dirty if you will, and actually see my efforts produce change in the Swarthmore community. Even if that change is just a bucket full of basil or tomatoes to give to Sharples, I feel like I've done something worthwhile."|
|Eric Burger '12
The Look Local! campaign primarily advocates the purchase of local, organic food in the dining halls of Swarthmore College. We have networked with existing local food networks and area farmers to bring food directly from "farm to college." This food has received rave reviews from students, as it is fresher and bred for taste rather than ability to survive long sea/air/land voyages. Trans- and intercontinental transport of food is a big contributor of greenhouse gases annually. As a community committed to social and environmental responsibility, we want the Swarthmore community to increase its reliance on food grown locally (in some of the most abundant regions on the east coast).