Local Foods Education Center
The South à£à£Ö±²¥Ðã State University Local Foods Education Center (LFEC) is a sandbox for student education in small scale fruit and vegetable production. The 1.2-acre farm is conveniently located on the Northwest side of campus within walking distance of the classroom. The LFEC is both an educational opportunity and a fully operational farm, where 50% of the produce grown is donated to students at SDSU and 50% is donated to the larger Brookings community. Two courses are taught that incorporate on-farm lessons at the LFEC: 1) Local Food Production in the Spring semester and 2) Local Food: Harvest and Storage in the Fall semester. These courses intertwine practical knowledge on farm planning, management, and harvesting, while also interweaving important discussions about local food systems. These courses bring in guest lecturers who present on topics such as food safety, canning, their farming experiences, and community organization.
The LFEC is completely student run, offering employment opportunities to those students who simply want to gain hands on experience growing their own food, to those who want hands-on, logistical experience managing a small-farm from start to finish. As the amount of small, diversified vegetable farms increase in South à£à£Ö±²¥Ðã, the LFEC grows in relevance and will provide a great first experience to students who would someday like to run their own small farms. The LFEC explores conventional, organic, and regenerative methods of production and fosters student creativity. Important to short-season South à£à£Ö±²¥Ðã vegetable production, the LFEC utilizes a high tunnel to demonstrate current practices in season extension. The LFEC has also been used as a venue for local foods events, such as our movie nights on the farm and U-pick flower days. If interested in working at the LFEC contact the director Sean Toporek.
Consumer demand for food that is locally produced, marketed and consumed is generating increased interest throughout the United States. As interest grows, so do questions about modern production techniques and best management practices. Consumers who prefer locally grown food also care that it is grown sustainably. Students who use the Local Foods Education Center will learn a wide variety of production skills to grow and manage fruit and vegetable crops.
