Local Farm Suppliers at VU
Vanderbilt University Campus Dining is thrilled to announce an exciting enhancement to our menu offerings with the introduction of a new lineup of local suppliers. This initiative underscores our unwavering dedication to sustainability and our mission to provide fresh, high-quality offerings across all dining locations.
Introducing Our Local Suppliers
PRODUCE
Initially installed in 2021, Vanderbilt’s Campus Dining now operates 10 LED-powered tower gardens at Commons, EBI, Rothschild, and Zeppos Dining Halls. Managed by cook-turned-Hydroponics Specialist Kip Bennett, these towers produce a variety of leafy greens, including lettuces, arugula, and basil. Redefining the concept of ‘local produce,’ these innovative gardens allow students to witness their future ingredients being grown just feet away from where they’ll be harvested and served.
Greener Roots Farm is Nashville’s first commercial-scale hydroponic vertical farm, growing pesticide- and GMO-free herbs and greens year-round. Using 90% less land and water than traditional farming, we provide fresh, nutrient-dense produce to local restaurants and stores within 50 miles.
Ever Tru Farms
In partnership with Bosch Growers of the Netherlands, Ever Tru Farms in Somerset, KY, pioneers year-round strawberry production in its cutting-edge hydroponic greenhouse. Utilizing LED lighting and energy-efficient technologies, the farm ensures a steady supply of fresh strawberries for all dining halls. Look for these strawberries on breakfast fruit and yogurt bars across campus.
HydroHouse Farms
Founded by Vanderbilt alumnus Hassan Sharaff, this Hermitage, TN-based hydroponic greenhouse specializes in lettuces and arugula, achieving remarkable water savings of up to 90% compared to traditional farming methods. Vanderbilt students can enjoy these greens at the Rand salad bar and Randwich deli.
This GAP– and organic-certified farm in Tennessee specializes in producing high-quality sprouts and wheatgrass using organic methods. Bloomsbury Farms microgreens are offered at E. Bronson Ingram Dining Hall.
Sweeter Days Farm is a family-run farm in Ashland City dedicated to sustainable agriculture. By sourcing fresh, local produce for E. Bronson Ingram Dining Hall, Sweeter Days supports community-driven farming and a more sustainable food system.
Henosis Farms
Located in Whites Creek, TN, and led by David Wells, Henosis Farms is renowned for its sustainable mushroom cultivation. By upcycling agricultural byproducts, the farm reduces waste while supporting urban tree canopy efforts in Nashville. Diners at EBI and Kissam can savor the unique flavors of Lion’s Mane, Oyster, and Shiitake mushrooms.
Radical Shoots is a premier boutique farm and ag-tech startup, specializing in fresh, nutrient-dense microgreens. With a commitment to sustainability and innovation, Radical Shoots cultivates pesticide-free, non-GMO greens for Hendrix Dining Hall.
PROTEIN
Bear Creek Farm raises all-natural Angus beef and heritage hogs using sustainable, humane practices, ensuring high-quality, hormone- and antibiotic-free meat. With a focus on exceptional genetics and responsible farming, we produce healthy, flavorful beef and pork. Bear Creek Farm products are available at Rand Dining Hall.
The BE-Hive started as a community-driven vegan potluck and has grown into a plant-based food hub in East Nashville, offering seitan products and a deli. With expanded production and a focus on making plant-based eating accessible, The BE-Hive continues to thrive and evolve.
Elk River Wagyu, a 250-acre farm along the Elk River in Dellrose, TN, is a family-operated farm dedicated to raising full-blood Wagyu cattle with the highest standards of care. With a focus on ethical stewardship, stress-free roaming pastures, and a natural, high-quality diet, our Wagyu beef offers superior marbling, tenderness, and a rich, buttery taste—free from growth hormones, antibiotics, and animal byproducts.
Elk River Wagyu Farm products are offered at The Pub.