Locally grown, sustainable food is in increasing demand on college campuses. Since the Northeast growing season and academic year only overlap for three or four short months, fresh local produce has limited availability.

Green Wave Farm-to-College was born in September 2007 at Vassar College as the pilot campus. Overripe, field harvested produce “seconds” were purchased from local Hudson Valley farmers, turned into soups, sauces and side dishes using Michel Nischan’s delicious and healthy recipes, and then frozen for delivery on demand.

"Soup, sauces and sides are where the rubber meets the road regarding viable opportunities in creating truly scalable local food systems, “ Michel explains. “And by purchasing unsold produce, Wholesome Wave helps achieve one of our primary goals, which is to create new revenues that help keep family farmers farming.”

Locally grown food is a big issue at Vassar.

“It is really important to support local agriculture,” senior Nicholas Marmet explains. “So much energy gets wasted just by transporting all the food across the country, or even across the world.”

Green Wave was introduced on the Vassar campus with an Iron Chef-style student competition, judged by Wholesome Wave President/CEO Michel Nischan, College Dean Judy Jackson and Vassar Head Chef Mike Conlin.

The Student Association Food Committee and Senior Campus Dining Director Maureen King chose the Big Sauce Challenge contestants. Five men and one woman were each given a market basket of local produce, pantry items like olive oil, two knives, a cutting board, gas burner and sauté pan, then given 45 minutes to make an original pasta sauce.

Once the ingredients were examined, knives went into action. Sauté pans were heated and cooking ensued. The winner would be chosen for creativity and flavor.

“This program really makes me feel great”, Nate Silver, Committee Chair and Challenge contestant says. “It is a tangible way we can support our local farmers and our community.”

Nate was also the competition winner. His Butternut Squash and Roasted Red Pepper Ragu was served for the rest of the year.

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Wholesome Wave Foundation, 728 Post Road East, Suite 202A, Westport, CT 06880
203-226-1112    www.wholesomewave.org    info@wholesomewave.org