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Mei Xu prepares a salad made with local farm ingredients to be served at Farm to Fork, a lunch event hosted by SF State's Sustainability Office and ECO Students.

Campus-grown food turns into gourmet luncheon at Farm to Fork

Emilia Rosales
April 22, 2014
(From left) Tyler Wescott, Audrey Janner, Sahar Navid, Morgan Kelley, and Michael Todd of ECO Students add straw to garden beds at the community garden behind Mary Park Hall Sunday Sept. 15, 2013. ECO Students began growing vegetables and herbs behind Mary Park Hall after learning that the planters were not being used. File photo by Ryan Leibrich / Xpress

Farm to Fork event brings “real food” to SF State

Emilia Rosales
April 1, 2014
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