As a land-grant institution with its own College of Agriculture, the University of Maryland has a 200-acre research and education facility, and UMD Dining uses more than 5 acres of it for vegetable production, growing healthy items such as corn, tomatoes, cucumbers, greens, hot peppers, watermelon and basil for pesto.

Dining also employs a farmer as a full-time staff member, as well as summer interns to work alongside him. Not surprisingly, diners trust that the food coming from the university’s own farm is clean and sustainable.

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