Local Foods Initiative
ASU Local Foods Initiative, a Facilities Management program to harvest and use the edible food that is grown in the campus arboretum, has partnered with Sun Devil Dining and the Campus Harvest Program to provide edible landscaping in campus dining menus. Two of the most abundant crops on the ASU campus are Medjool dates and Seville oranges. Sun Devil Dining has incorporated these ingredients into delicious menu items such as date bars, brownies, Seville orange vinaigrettes and "Devil-ade." Maintained in part by students, the Arboretum Herb Garden provides herbs, such as basil and mint, and tomatoes for the University Club, one of ASU’s dining establishments and is maintained by Arboretum volunteers and members of two student groups—Barrett Honors Sustainability group and ASU’s Slow Food chapter. ASU Facilities Management implemented a pilot program for composting an average of 12 tons of organic waste per month, which provides high-quality, organic compost for the ASU Arboretum.
Award for Ecologically Healthy Food Services