First University Community Harvest to promote sustainable agriculture and healthy living
By Kevin Morrow, SU News Services                 

Long before there was a Hall of Languages or Crouse College or Bray Hall, the lands that now comprise Syracuse University and the SUNY College of Environmental Science and Forestry were lush with abundant acres of corn, hay and other vegetation.

While the landscape has changed, the region’s rich agricultural heritage remains strong, as does the two institutions’ commitment to the principles of sustainability, energy conservation and social responsibility.

On Friday, Oct. 26, SU and SUNY-ESF will present the first University Community Harvest, a farmers’ market open to the public and featuring a variety of homegrown produce and educational information about sustainable agriculture, healthy eating and related topics.

The event will take place from 11 a.m.-3 p.m. in SU’s Waverly lot, at the corner of Waverly and South Crouse avenues. Community members working or living in downtown Syracuse are encouraged to travel to the farmers’ market via the free Connective Corridor Bus (Centro Route #543) from any of its designated stops along Fayette and State streets downtown and in the East Genesee Street business district; for information on the bus schedule and route, visit https://connectivecorridor.syr.edu. For those driving to campus, free parking will be available in the University Avenue Garage.

According to organizing committee co-chairs Peter Webber, director of Auxiliary Services at SU, and the Rev. Thomas Wolfe, dean of Hendricks Chapel, the University Community Harvest is a pilot project modeled after successful similar farmers’ markets held on other campuses, most notably at Portland State University in Portland, Ore.

“The response of the community to this project was immediate and enthusiastic,” Wolfe says. “It gives us a chance to be reminded of the resources of our region while also deepening our understanding of what it means to practice sustainability. As a project of the Connective Corridor, we underscore our interdependence with the various growing communities within our region.”

“We are excited about the farmers’ market initiative because it allows us the opportunity to invite Central New York farmers to showcase their products on campus,” Webber says. “And while Syracuse University has always bought locally, working together with local farmers on this project enables us to not only enhance existing relationships but also explore new business opportunities.”

Among the many items to be available from local vendors: apples and apple cider, broccoli, cabbage, cauliflower, collards, eggplant, eggs, green and yellow beans, potatoes, squashes, tomatoes and winter greens, as well as fudge, honey, maple syrup, and fresh meats and cheeses.

The SU Bookstore will have a sale table featuring a new line of organic cotton clothing, plus cookbooks and other items.

In addition, several organizations will be on hand with informational handouts, including Community Supported Agriculture of Central New York, the Northeastern Organic Farm Association of New York and the Food Bank of Central New York.

At the conclusion of the University Community Harvest, the organizing committee will review the event and assess the long-term potential for future farmers’ markets on campus.

The University Community Harvest concludes a busy week of activities focused on topics of sustainability. The Syracuse Center of Excellence in Environmental and Energy Systems is hosting the Seventh Annual Symposium on Environmental & Energy Systems, titled “Building Innovations for Climate Change,” Monday, Oct. 22, and Tuesday, Oct. 23, at the Oncenter in downtown Syracuse (http://syracusecoe.org/symposium/2007). And Campus Sustainability Day, sponsored by the University Sustainability Action Coalition and the SU Office of Academic Affairs, is Wednesday, Oct. 24, featuring numerous exhibits, interactive displays and speakers (http://enspire.syr.edu/CSD).