Fresh FAVs – high quality, low cost produce on campus
Deadline to reserve your space is 5 p.m. Wednesday, September 18.
Nutritious eating at your fingertips. Fresh FAVs is a program that brings fruits and vegetables right to campus. Open to students, faculty, staff, and retirees, Fresh FAVs offers low-cost, high-quality produce once a week for eight weeks.
The program is a collaboration between Family & Consumer Sciences Dietetics Internship Program, Event Management, Dining, and Hospitality, and Health Promotion and Wellness. In its seventh year, Fresh FAVs aims to increase the availability and consumption of fresh produce for the campus community. The program is similar to a community-supported agriculture (CSA) program* in that produce is bundled together for convenient pickup each week. Since Fresh FAVs buys produce in bulk, the cost is very low for participants. Since beginning, more than 600 students, employees, and retirees have participated in Fresh FAVs. Seventy-six percent of past participants increased their fruit and vegetable intake as a result of the program.
What do you get?
Participants pay a one-time fee at the time of registration and pick up produce on campus once a week for eight weeks. Typically, participants receive a 50/50 split of fruits and vegetables and receive seven to eight different types of produce. Recipes corresponding to the items received are sent to participants on a weekly basis. The recipes aim to generate ideas on how to prepare the fruits and vegetables they receive.
Three size options:
- Small bag for approximately one to two people—$55 total + tax = $55.55 total (only $6.94 per week!)
- Medium bag for approximately three to four people—$100 + tax = $101 total (only $12.63 per week!)
- Large bag for approximately five to six people—$150 + tax= $151.50 total (only $18.94 per week!)
During the program bags will be available for pickup every Friday at the John Green Food Service Building. Pickup times are on Fridays between noon–1:30 p.m. and between 3:30–5 p.m.
Fall dates: Friday, September 27 through Friday, November 15