BC Dining Farmers’ Market and Real Food’s Involvement

By Natalie Sill ’23 and Maddie Swanborn ’21

Molly Funk ’22 (Garden Manager for Real Food and Student Sustainability Manager for the BC Dining Farmers’ Market) showing off carrots and sweet potatoes at the outdoor farmers’ market earlier this semester!

Every Friday outside of Lower, BC Students can find a lively farmers’ market filled with local farm-fresh produce. This is part of BC’s Community Supported Agriculture (CSA) initiative to use and sell foods that have been locally sourced to create a close connection within the food system between producers and consumers. The farmers’ market features items from producers such as Ward’s Berry Farm, Commonwealth Kitchen, and 88 Acres. Despite the pandemic, the farmers’ market has continued to expand and serves as a place for students to be engaged in conversations about  the importance of supporting local producers and cooking new recipes with in-season produce. Those who come to the BC Farmers’ Market can expect a COVID-safe experience with enthusiastic students supporting local producers.

Real Food works closely with BC Dining in a variety of ways, including cooking classes, sustainability initiatives, and the Real Food Dining Policy Group. Additionally, several of our E-board members help run the farmers’ market! Natalie Sill ’23 and Molly Funk ’22, our Garden Managers for Real Food, are the Sustainability Student Managers for the farmers’ market and are responsible for contacting local producers and putting together the menu for the market each week.

Sign up for the Farmers’ Market Weekly Newsletter to see what produce will be available each week and get updates on events occurring on campus and at local farms!

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