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 from July through November on State St outside of the U-M Museum of Art. 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 2021 growing season, The Farm Stand
- Engaged 784 customers, over 80% of which were U-M students.
- Immersed more than 2000 students and community members in related educational programming.
- Offered 30 different varieties of fresh fruits and vegetables.
- Raised funds for UMSFP's mini-grant program, which funded six food and social justice projects led by student organizations in the 2021-22 academic year.
- Partnered with students and instructors in five academic courses.
- Donated more than 1400 lbs of surplus produce to the Maize and Blue Cupboard.
- Increased student volunteer engagement with UMSFP, CF, and sustainability student organizations.
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