Wayne State University

• Type: Public, 4 yr, Grad School, >25,000, Urban
• Region: Midwest
• City: Detroit
• State: MI
• involvement in the Real Food Challenge?
  Level 2: Active in the network
• Dining Services Director/Executive Chef: Karl Skokos/Chef Guilio Fattore
• Farm size: Garden, 500 sq ft of cultivated area
• Farm operated by students? yes
• Composting: pre-consumer food waste, food waste from special events
• Food activities: student farm/garden, farm-to-college program, local purchasing, academic programs, student organizations
• Farm functions: supplies dining hall, training growers, other educational, food donated for hunger relief , other
• Relevant academic programs: Course(s) offered, Research, Extracurricular Activities, Student-run programs