Summer Marsden ’25 talks about her farm-to-fork fellowship

Have you ever eaten a meal in the Furman Dining Hall and taken a moment to consider where that food might have come from, or where it goes once your plate magically disappears on the turnstile?

What about all of the food that doesn’t get eaten by the end of the day?

Through my fellowship as the Student Assistant Farm Manager, not only have I learned the answers to those questions, but I’ve also been able to become a part of the magic that takes place to make them into a reality.

As the Student Assistant Farm Manager, my overarching goals and responsibilities revolve around supporting the Furman Farm’s closed-loop food system, creating and facilitating educational experiences and showcasing Furman University’s commitments to sustainability.

What does the closed-loop food system look at the Furman Farm? Due to Bon Appetit’s commitment to sustainability, 20 percent of the food served at the Dining Hall has to be sourced locally, and the Furman Farm helps support that commitment by growing and selling them produce. We grow this produce organically, meaning that it is grown without using unnatural chemicals, pesticides or fertilizers. To replace these harmful and unsustainable inputs, we take food waste from the Dining Hall and other food and beverage locations on Furman’s campus, and use it to create compost. We then use this compost to fertilize our plants and support a healthy soil biology that is full of nutrients and organic compounds. Then the cycle repeats!

How exactly do I support this system? Not only do I take part in the day-to-day tasks of soil preparation, seed planting, watering, harvesting and delivering produce to the Dining Hall, but I also aid in the compost pick-up system that allows us to divert over 600,000 pounds of food waste from the landfill each year. In addition to this, I manage a farm staff of 11 students and several volunteers, and help lead educational tours and labs on the farm. My position also involves planning and facilitating workshops open to the Greenville community that support individuals in their personal gardening endeavors–so please consider joining us if you’re interested. Learn more here!

Originally, I applied to this particular fellowship due to my interest in sustainable food systems as well as my passion for supporting sustainability initiatives on Furman’s campus. However, through this experience, not only have I gained knowledge and experience with organic food systems and processes, but I have grown in so many different skill areas including team management, problem solving, adaptability, and organization. Thanks to my boss and Farm Manager, Bruce Adams, this fellowship has been a well-rounded and engaging experience that certainly does Furman University’s liberal arts model proud.