Farm to Campus – How Montclair’s Dining Team Brings Local Harvests to Students

As Thanksgiving draws near and many of us begin thinking about what will fill our tables, Director of Dining and Wellness Jennifer Bostedo is already thinking several steps ahead – about how to bring the freshness of New Jersey’s fall harvest directly to Montclair State University’s campus. For her, food is more than a meal plan; it’s a way to connect students to local farms, sustainable eating and the flavors of the season.

Locally Grown – Student Focused

When I think about food, I’m not just thinking about what’s for dinner. As a dietitian, I’m always thinking about my next meal and my last meal – and how food connects people, health and community.” — Jennifer Bostedo, director of Dining and Wellness

This approach resonates with college-bound students who are concerned about maintaining healthy eating habits, as well as with those already on campus seeking nutritious options. That’s why Gourmet Dining, Montclair’s foodservice provider, introduced the Farm Box program in June – to expand access to fresh, local ingredients for students, staff and faculty.

The initiative is made possible through a partnership with its new vendor, The Common Market, which specializes in connecting small, regional farms with institutional buyers, including Gourmet Dining and K-12 schools across the Mid-Atlantic.

By limiting sourcing to nearby producers, the Farm Box program brings a local food experience to campus meals. Each week, The Common Market provides Gourmet Dining with a list of available produce. From this, the dining team selects six to eight items they believe students, faculty and staff will enjoy in their boxes. Orders are placed via Grubhub using student flex dollars or credit cards and then picked up in Freeman Hall. No subscription is required. 

To keep things interesting, each farm box includes a dietitian-curated recipe card and inspiration for trying new vegetables.

We’ve had things like rainbow carrots. Students emailed me afterward saying they were amazing and asked where to buy more. We’ve done turnips and rutabagas – not my personal favorite – but with a great recipe, like an apple fennel slaw, they’re great.”

Celebrating the Garden State

“I’m proud to be from New Jersey and even prouder to remind people why it’s called the Garden State,” Bostedo says. “Local produce isn’t just fresher – it connects us to who we are and where we live.”

New Jersey consistently ranks among the nation’s top producers of berries, “and no one beats a Jersey tomato.” With the seasonal shift, cranberries now take the spotlight. Bostedo noted that while grabbing a can of cranberry sauce is a Thanksgiving staple, making it fresh is just as easy. “It’s basically two or three ingredients in a pot.” 

Pumpkins to Honey Nut Squash

Farm Box has delivered over 250 bags so far to students, faculty and staff – and there’s room to expand. Gourmet Dining is looking at options like a holiday edition of Farm Box to make healthy eating even more exciting and convenient for students living on campus. 

​”We’re exploring the idea beyond the Summer harvest to celebrate the holiday season with a ‘Farm-cruterie Box’ which marries local fruits and veggies with cheese, crackers and something sweet,” Bostedo says.

More Than Meals – It’s Community

The Farm Box initiative aligns with Montclair’s teaching kitchen program, offering students and staff hands-on opportunities to build skills and confidence in the kitchen.

Each Thursday, the teaching kitchen hosts cooking classes that utilize many of the same ingredients found in the week’s farm boxes. The program draws students from a wide range of majors, including interns from Athletic Training and Nutrition and Food Science who recently participated in an athlete-focused session. 

“This month’s superfood is squash – we’ve made real pumpkin spice lattes, pumpkin parfaits and other seasonal dishes,” Bostedo says. “We’re hosting the new baking club soon to make apple pies from scratch.”

 In a recent episode of Cooking with Koppell, Bostedo shared her family recipe for sauerkraut and mushroom pierogies and talked about food, culture and how traditional recipes can also support gut health and modern nutrition. 

 “It’s all about encouraging people to eat better – not just saying ‘eat your fruits and veggies,’ but showing them how and letting them taste how great that can be,” Bostedo says.

Ready to Start Your Montclair Journey?

Prospective students: Explore all of Montclair’s dining options and sample our fresh, local food during a campus tour.

Journalists: Contact Montclair’s Media Relations for assets or to schedule an interview with faculty or students.