Ann Arbor — Students in University of Michigan dining halls this fall will eat fresh tomatoes, kale, peppers, cucumbers and a variety of other vegetables grown by their classmates at UM’s Campus Farm.

After attaining USDA Good Agricultural Practices food safety certification in June, students from the farm made their first fresh produce delivery to Mosher Jordan dining hall last month, playing their own role in helping the university to its goal of buying 20 percent sustainably sourced food by 2025.

The farm, next to the Matthaei Bottanical Gardens, has sprouted up quickly with students helping to construct a large hoop house last fall that will allow them to grow vegetables year-round. In addition, the university recently funded a farm manager position, which has helped student participants in the more technical aspects of becoming certified to sell their harvested products.

Interest in growing food on campus goes back more than a decade, with the Cultivating Community student organization constructing a garden at the Ginsberg Center for Community Service and Learning. Now, students are working in concert with Michigan Dining to take those efforts to the next level.

“The students voiced that one of their highest priorities was to engage in sales to MDining,” farm manager Jeremy Moghtader said. “They wanted to have food grown by students,…