Farm-to-table dining isn't just an ideal at The Evergreen State College in Olympia, Wash. An on-campus, 3-acre organic greenhouse sponsored by Philadelphia-based Aramark supplies greens, root vegetables and other produce to Evergreen's dining facilities as well as to a school farm stand and local food banks. At the first harvest this year, 40 pounds of arugula was gathered and prepped for lunch service.

“Dining services needs most of its produce October through June while the typical growing season in Olympia is June through October,” said Melissa Barker, greenhouse manager. “Using the greenhouses to extend the season is very important.” Overall, the 4,400-student college buys about 30% of its food from local and organic sources.