Dig It! UMF Garden to Table Project

This campaign ends on December 31 at 11:59PM EST

The “Dig It! UMF Garden to Table Project" aims to grow fresh food organically to provide greater food security for students and community members. By expanding UMF’s newly established garden and adding a tool shed and greenhouse, the UMF Garden to Table project will permit faculty, staff, and students to conduct all phases of growing with organic methods, from sowing seedlings to transplanting, tending, and harvesting produce. Working in collaboration with UMF’s Thrifty Beaver Co-op, the garden’s bounty will be distributed to local food pantries, charitable organizations, and students who have been experiencing increasing food insecurity.   

 The Garden to Table Project will also provide a place for experiential learning where classes can conduct research and creative projects, as well as offering UMF and community members a respite for rejuvenation among growing things. It is a place that encourages caring, collaboration, and community building among students, faculty, staff and the Farmington community.

Together, the campus garden, greenhouse, and food pantry teach the practical, ethical, and communal values of growing food organically and sustainably amid changing conditions and growing constraints on agriculture related to climate change and increasing concerns about food security and independence.

 The Project includes plans to:

  • Expand the existing community garden piloted by “Dig it!” in summer 2020;
  • Purchase additional tools and garden supplies;
  • Build a much-needed shed to store garden tools and garden materials;
  • Install a greenhouse that will permit year-round gardening and experiential learning in the garden;
  • Purchase storage and appliances needed for the Thrifty Beaver to serve as a distribution center; 
  • Develop a new demonstration garden for nature-based learning at the site of the new UMF pre-school.

The campus garden not only benefits students enrolled in nature and sustainability themed courses but also employs students who work in the campus garden through UMF work-study and work-initiative programs. This past summer, they built nine raised beds, including one elevated bed that is fully accessible to gardeners with disabilities. UMF students have helped to harvest over 100 pounds of vegetables and herbs, and have helped distribute them to students, food pantries, and community suppers. The success of UMF’s new garden has been already celebrated in articles by multiple local newspapers and nationally by Good Morning America. Please help us grow UMF’s Garden to Table project to benefit our students and local community. 

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29% Faculty/Staff

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58% Friends

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Donor list

Marla Ferris
Shane Snowdon
Constance Wolfe
Raymond Glass
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