Sustainability

Bowdoin College Dining Service is proud to provide oversight and coordination to the on-going development of the Bowdoin Organic Garden Project. The Bowdoin Organic Garden is a cooperative venture between Bowdoin College Dining Service and the Bowdoin Organic Garden student organization, combining funding and organization from both groups. Since its inception in 2004, the project has grown incrementally each year.

Located on two plots, one at Crystal Springs Farm, two miles away from campus; the other on campus at South and Coffin Streets, the garden is about an acre in size and produces approximately 26 vegetable crops and 15 different herbs. Dining Service employs a full-time seasonal professional garden manager to manage the garden from April to October with full-time summer help from a Bowdoin garden intern and volunteer labor.

Each year has brought improvements including a year-round composting program, a small hoop house, a second on-campus plot, MOFGA organic certification for both gardens, and bicycle delivery carts. Dining Service continues to provide continuity and partner with the students to help them reach their goals.

The garden produces a wide range of products, from anise to zinnias. The produce is used in the dining halls and cash operations on campus, sold to faculty and staff and provided to the Midcoast Hunger Prevention Program.