The Campus Kitchen at Gonzaga University begins Gleaning and joins the Local Food Movement!

It all began with an article in the Inlander, a local newspaper for the Pacific Northwest. The article described Campus Kitchen Coordinator Emily Paulson's goals to begin a gleaning and local foods project that would bring local, fresh food to low income communities through the Campus Kitchen Project at Gonzaga University.

And then the phones started ringing. Two farm owners read the article and invited students to glean Rainier and Bing cherries and rhubarb, offering future gleaning opportunities for plums, pears and apples as they come into season. The next week's menu at Gonzaga University's Campus Kitchen offered rhubarb crisp and fresh cherries.

Gleaning projects are an effort to bring local food to Campus Kitchens in a way that is affordable. Fruit trees often produce more fruit than farmers can eat or sell. By partnering with local farmers, Campus Kitchen students and volunteers learn more about the source of their food and receive fresh surplus produce through donation or at a discounted price.

"I was really excited because I usually have extra veggies and fruit. It felt good to not only avoid wasting it, but to also donate it to a good cause," said Kathy Martinez, one of the farm owners.

Students affiliated with the Campus Kitchen at Gonzaga University are eager to join the local food movement through gleaning from area farms, encouraging other students to shop at farmer's markets and support the new Main Market Coop due to open this fall.

In an effort to kick-off their gleaning and local food initiative for the next school year, the Campus Kitchen is promoting an Eat Local Food Experience for August. Participants may choose to eat locally throughout August, pick one day per week in August, or even pick one day in August where they commit to only eating food originating in Washington, Oregon, Idaho and Montana.

Eating locally and shopping at farmer’s markets…

• Supports small-scale farm families so they can pass on their skills and passions to future generations
• Uses less natural resources due to decreased shipping
• Supports more environmentally friendly farming practices
• Builds relationships between the farmer and the consumer

However, eating entirely locally is difficult, especially when you consider the unknown origins of restaurant food or difficulty finding local sources of oatmeal, flour, balsamic vinegar, pasta and so many other foods that are often consumed without thought.

Nonetheless, the main goal of the Local Food Eating Experience and the Gleaning Project is to help students cherish their food, where it came from and those with whom they are sharing it.

"Gleaning felt very organic, both in the food and experience. We are going to people's homes and building relationships while also taking advantage of a natural resource that otherwise wouldn't be utilized. It was refreshing to see the cherry tree where it all comes from,” commented Ian Roeber, a Gonzaga student (pictured above) who participated in the cherry gleaning.

By bringing local food to Gonzaga, the Campus Kitchen hopes that students, volunteers and clients can enjoy a locally grown meal together with a greater appreciation of its source.

Interested in getting involved with the Campus Kitchen at Gonzaga University? Contact intern Jackie Einerson at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .