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Extension > Regional Sustainable Development Partnerships > Northeast > Sustainable Ag Project at UMD: Water/Electrical Infrastructure for Student Social Enterprise Garden

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Sustainable Ag Project at UMD: Water/Electrical Infrastructure for Student Social Enterprise Garden


To educate students, the broader UMD community, and the western Lake Superior region about healthy food and sustainable farming and gardening.


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In carrying out capacity building activities, we achieved our educational objectives for 2011 which included:

  1. launch a one acre student social enterprise vegetable garden at the UMD Farm for applied education;
  2. work with UMD Dining Services to begin the evolution of the institution toward local foods use and broader procurement from area producers
  3. proceed in our second year of renovating our five acre heritage apple orchard;
  4. build a collaborative platform that allows participation in the garden by volunteer staff,students, faculty and University for Senior members.
  5. network with other institutions of higher learning that are developing sustainable agriculture programs, working toward credentialing requirements in this field for UMD.
  6. collaborate on creating an institutional food hub that can aggregate locally harvested produce in a manner that is readily usable for UMD and other institutions. This project is underway, lead by Jamie Harvie and supported by Randel Hanson and others: we have assembled the four major institutions in Duluth (UMD, CSS, St. Luke's and Essentia) and several area producers of vegetables and beef to carry out a pilot project for 2012 on supplying produce and meat. The efforts of SAP in working with UMD Dining Services was key in relationship building, piloting local foods with their kitchen staff, and allowing them to experience the overwhelming positive feedback of the UMD community in using locally harvested produce.


We marketed ca. 6670 pounds of produce in 2011, of which 4000 went to the UMD Dining Services. The rest went to the Duluth Grill, Mount Royale Fine Foods, and the SFA Harvestfest Farmers Market. We helped UMD Dining Services think through and experiment with local foods use. And we are in the next stage of expanding their use of local foods by working with the Institutional Food Hub Pilot Project. We will work with UMD Dining Services again in 2012 to supply them produce and to provide experiential education to UMD students in small scale sustainable agriculture.



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Last updated 10-27-2011
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