By Ashley Klann

College campuses often wind up as the center of the universe for the many students they accommodate. We live and study there. The library and bookstore aren’t far. Entertainment comes to us, and dining on campus is required for new students. While some Clark students are content going to the dining hall for their regimented meals, many students see the value in going local with their greens… and ditching that dining hall.

Six Clark students have tapped into a growing trend on campus: the desire for fresh, organic produce…. and not wanting to go far to get it.

Last semester, The Clark Food Co-op had two farm stands on campus which were met with success ~ and hoards of hungry students. The boxes of lettuce, eggplants, apples, peppers, onions, and turnips flew right off the tables. The students were onto something.

Despite their small numbers, they were persistent in garnering support from students and raising awareness about why local, organic produce is something that everyone should consider.

“We’re starting this to give students healthier, more sustainable options,” said senior Laura Overton. The group’s work reflects Clark’s overall dedication to eco-friendliness and local patronage.

The Clark Food Co-op gets their produce from a single farm ~ Heaven’s Harvest ~ in New Braintree. The farm’s website explains that it is “…dedicated to the Consumer Supported Agriculture model of providing food direct from farm to the consumer.”

“We researched local CSA farms, and we called Heaven’s Harvest due to the close proximity of their drop off site, their ability to sell us weekly shares instead of seasonal shares, and their price,” Overton said.

After the success of last semester’s efforts, the group has spent the off-season planning their next steps. At first, the group had their doubts; many student-run organizations fizzle out as people lose interest and ideas are overthrown during finals week.

But thanks to their energy and commitment to the project, the Co-op has a solid foundation. Students won’t be confined to the repetitious and sometimes not overly appealing meals served courtesy of Sodexo.

“We wrapped up the fall semester by winning the U-reka Big Idea contest and were awarded $2,500 for our efforts,” Overton recounted. Clark’s annual competition seeks to help students who have (as the title suggests) big ideas for campus that benefit the student body. Students vote for their favorite project and watch it take form.

The U-reka contest also funded the Clark Community Thrift Store located on Main Street right across from the campus front gate.

With this push, and a $20,000 grant from Student Council, The Clark Food Co-op’s future looks bright. In the spring, the group plans to work with the Innovation and Entrepreneurship department to launch the co-op as a student run venture.

“It is our hope that we will be able to bring local and organic produce to campus before the end of the academic year,” Overton said.

With few other options for local produce until the Main South farmer’s market reopens, and a campus full of environmentally conscious Clarkies, The Clark Food Co-op ~ which has also expressed interest in working within the community ~ is off to a good start. Who knows ~ the Clark Food Co-op could be springing up Main South later this year.

Interested in more information? Contact fciclark@gmail.com.

Photo: The six members of the Clark Food Co-op.