Fresh produce and local crafts are available for sale on campus every Wednesday from 11 a.m. to 4 p.m. at the farmers' market on the Quad.
American University has a community garden, located behind Leonard Hall next to the tennis courts, with a variety of fruit and vegetable plants such as watermelon, sunflowers, basil, parsley, pumpkins, tomatoes, eggplant, peppers, beans, broccoli, lettuce, and corn. Please contact email@example.com or firstname.lastname@example.org if you would like to learn how you can participate in tending the garden.
Community Supported Agriculture (CSA)
Community Supported Agriculture is a way for consumers to buy local, seasonal food directly from farmers. Individuals purchase a "share" in a farm's harvest for the season. Typically, the share consists of a box of produce delivered to a central drop-off point each week throughout the growing season. Shares can be purchased for the whole season or, for students, just during the school year.
AU hosts a drop-off location for Farmer Allan's Fresh and Local CSA. To learn more and sign up for a share, click on "Fresh and Local CSA" in the Related Links.
American University contracts Bon Appétit Management Company to provide healthy and sustainable food choices for students, faculty, and staff.
Sustainable Food Purchasing
During fall 2010, Bon Appétit measured the amount of food purchased that is produced within 250 miles and/or certified to one or more of the following certifications: USDA Organic, Fair Trade, Food Alliance, Rainforest Alliance, Marine Stewardship Council, and Protected Harvest. They found that 36% of food purchased met one or more of the sustainability criteria above, totaling over $300,000.
A survey conducted by students in a Seminar in Environmental Issues (ENVS-102) showed that by removing cafeteria trays, food waste and dishes used per person is significantly reduced. In Fall 2009, AU eliminated trays in the Terrace Dining Room. Click here to see the paper published on this study in the Journal of Hunger and Environmental Nutrition, or see "Research Paper" in the Link Bar on the right.
Tenley Cafe became trayless in fall 2011 following a Green Eagle project suggesting a reevaluation of the placement of trays in the dining hall. Instead of taking trays upon entering the Cafe, students now only use trays to put used plates on the conveyor belt system which helps to reduce food waste.