{"id":226991,"date":"2025-11-17T13:15:25","date_gmt":"2025-11-17T18:15:25","guid":{"rendered":"https:\/\/www.montclair.edu\/newscenter\/?p=226991"},"modified":"2025-12-10T13:45:43","modified_gmt":"2025-12-10T18:45:43","slug":"farm-to-campus-how-montclairs-dining-team-brings-local-harvests-to-students","status":"publish","type":"post","link":"https:\/\/www.montclair.edu\/newscenter\/2025\/11\/17\/farm-to-campus-how-montclairs-dining-team-brings-local-harvests-to-students\/","title":{"rendered":"Farm to Campus \u2013 How Montclair\u2019s Dining Team Brings Local Harvests to Students"},"content":{"rendered":"

As Thanksgiving draws near and many of us begin thinking about what will fill our tables, Director of Dining and Wellness Jennifer Bostedo is already thinking several steps ahead \u2013 about how to bring the freshness of New Jersey\u2019s fall harvest directly to ÌÇÐÄvlog\u2019s campus. For her, food is more than a meal plan; it’s a way to connect students to local farms, sustainable eating and the flavors of the season.<\/span><\/p>\n

Locally Grown \u2013 Student Focused<\/strong><\/h2>\n
\"Jennifer
Jennifer Bostedo prepares a Farm Box display highlighting the abundance of seasonal, local ingredients available to the campus community. \u201cWe not only provide the fresh veggies we curate, but we also create recipes to help reduce food waste.\u201d (Photo by University Photographer Mike Peters)<\/figcaption><\/figure>\n

When I think about food, I\u2019m not just thinking about what\u2019s for dinner. As a dietitian, I\u2019m always thinking about my next meal and my last meal \u2013 and how food connects people, health and community.\u201d \u2014 Jennifer Bostedo, director of Dining and Wellness <\/span><\/p><\/blockquote>\n

This approach resonates with college-bound students who are concerned about maintaining healthy eating habits<\/a>, as well as with those already on campus seeking nutritious options<\/a>. That\u2019s why Gourmet Dining, Montclair\u2019s foodservice provider<\/a>, introduced the Farm Box program in June \u2013 to expand access to fresh, local ingredients for students, staff and faculty.<\/span><\/p>\n

The initiative is made possible through a partnership with its new vendor, The Common Market, which specializes in connecting small, regional farms with institutional buyers, including Gourmet Dining and K-12 schools across the Mid-Atlantic.<\/span><\/p>\n

By limiting sourcing to nearby producers, the Farm Box program brings a local food experience to campus meals. Each week, The Common Market provides Gourmet Dining with a list of available produce. From this, the dining team selects six to eight items they believe students, faculty and staff will enjoy in their boxes. <\/span>Orders are placed via Grubhub<\/a> using student flex dollars or credit cards and then picked up in Freeman Hall. No subscription is required.\u00a0<\/span><\/p>\n

To keep things interesting, each farm box includes a dietitian-curated recipe card and inspiration for trying new vegetables.<\/span><\/p>\n

We\u2019ve had things like rainbow carrots. Students emailed me afterward saying they were amazing and asked where to buy more. We\u2019ve done turnips and rutabagas \u2013 not my personal favorite \u2013 but with a great recipe, like an apple fennel slaw, they\u2019re great.\u201d<\/span><\/p><\/blockquote>\n

Celebrating the Garden State<\/strong><\/h2>\n
\"Executive
Executive Chef Chris Kelly packs bags with fresh, campus-friendly ingredients. Each item is curated for dorm life \u2013 no oversized produce \u2013 and any surplus is repurposed for campus dining menus. (Photo by University Photographer Mike Peters)<\/figcaption><\/figure>\n

“I\u2019m proud to be from New Jersey and even prouder to remind people why it\u2019s called the Garden State,” Bostedo says. “Local produce isn\u2019t just fresher \u2013 it connects us to who we are and where we live.\u201d<\/span><\/p>\n

New Jersey consistently ranks among the nation\u2019s top producers of berries, \u201cand no one beats a Jersey tomato.\u201d With the seasonal shift, cranberries now take the spotlight. Bostedo noted that while grabbing a can of cranberry sauce is a Thanksgiving staple, making it fresh is just as easy. \u201cIt\u2019s basically two or three ingredients in a pot.\u201d\u00a0<\/span><\/p>\n

Pumpkins to Honey Nut Squash<\/strong><\/h2>\n
\"Campus
Campus Dietitian and Food Service Manager Jessica Carr prepares for students, faculty and staff to pick up their Farm Box orders. The dining team selects fresh produce that\u2019s easy to use, nutritious and has the ability to jazz up any plate. (Photo by University Photographer Mike Peters)<\/figcaption><\/figure>\n

Farm Box has delivered over 250 bags so far to students, faculty and staff \u2013 and there\u2019s room to expand. Gourmet Dining is looking at options like a holiday edition of Farm Box to make healthy eating even more exciting and convenient for students living on campus.\u00a0<\/span><\/p>\n

\u200b”We’re exploring the idea beyond the Summer harvest to celebrate the holiday season with a \u2018Farm-cruterie Box\u2019 which marries local fruits and veggies with cheese, crackers and something sweet,” Bostedo says.<\/span><\/p>\n

More Than Meals \u2013 It’s Community<\/strong><\/h2>\n

The Farm Box initiative aligns with Montclair\u2019s teaching kitchen program, offering students and staff hands-on opportunities to build skills and confidence in the kitchen.<\/span><\/p>\n

Each Thursday, the teaching kitchen hosts cooking classes that utilize many of the same ingredients found in the week\u2019s farm boxes. The program draws students from a wide range of majors, including interns from Athletic Training<\/a> and Nutrition and Food Science<\/a> who recently participated in an athlete-focused session.\u00a0<\/span><\/p>\n

\u201cThis month\u2019s superfood is squash \u2013 we\u2019ve made real pumpkin spice lattes, pumpkin parfaits and other seasonal dishes,\u201d Bostedo says. \u201cWe\u2019re hosting the new baking club soon to make apple pies from scratch.\u201d<\/span><\/p>\n