Farm Stand
The Farm Stand is a weekly pop-up market and education project that sells produce grown by students for students.
It is held on Thursdays from 12pm-3pm beginning August 22 and continuing through mid-November on South Ingalls Mall. Powered by the U-M Sustainable Food Program (UMSFP) and the Campus Farm at Matthaei Botanical Gardens (CF), this project seeks to increase access to local food for students and engage the wider U-M community in food systems learning and engagement opportunities. Students receive a 30% discount and the proceeds from the Farm Stand go towards funding student-led sustainable food initiatives here at the U-M through UMSFP’s mini-grants for food justice program. Follow @umfarmstand on Instagram for up-to-date announcements and weekly product availability.
Farm Stand Vision
We envision a food system at the University of Michigan that provides all students with consistent access to healthy, local, and affordable food and high-impact experiential learning opportunities. As students produce, process, and sell food to their peers, they grow their agency to influence the University’s food policies and build their capacity as leaders for food and environmental justice. In addition to providing a platform for open dialogue about sustainability and social justice within the food system, the Farm Stand generates revenue to fund grants for other student-led sustainable food innovations. The Farm Stand is a leading force that models for other institutions how students can engage more deeply with a university food system from field to fork.
During the 2023 growing season, The Farm Stand
- Engaged over 1,000 customers, 82% of whom were U-M students.
- Immersed more than 2,000 students and community members in related educational programming.
- Offered 75 different varieties of fresh fruits and vegetables.
- Raised funds for UMSFP's mini-grant program, which funded food and social justice projects led by student organizations in the 2023-24 academic year.
- Partnered with students and instructors in five academic courses.
- Donated more than 2,000 lbs of surplus produce to the Maize and Blue Cupboard.
- Increased student volunteer engagement with UMSFP, CF, and sustainability student organizations.
Stay up-to-date on the latest Farm Stand news by subscribing to the UMSFP weekly newsletter.
