Research reveals that food products labeled with wild mushrooms mostly contained cultivated fungi and a few poisonous mushrooms.
The Sustainability Office is quickly adapting its sustainable food initiatives to ensure that students have access to food and community.
The market, managed by the Sustainability Office, links local growers and artisans with the campus community and provides access to fresh, healthy, local produce and unique arts and crafts.
Ten seasons of growing food access and building community.
The U’s Sustainability Office supports programs to help students and food stamp recipients purchase healthier, local food.