Sun Devil Hospitality Brings Fresh Produce to ASU Students through Seed to Fork Program

Sun Devil Hospitality has partnered with the Garden Commons at Arizona State University's Polytechnic Campus to supply fresh produce to campus dining through the Seed to Fork program, launched in spring 2026.

The Garden Commons, located less than 100 yards from Citrus Dining Pavilion, grows herbs, lemons, and kale that are harvested and served on campus menus within hours.

"Through the Seed to Fork program, we're providing our campus community with fresh, hyper-local produce grown just outside the dining hall," said Wade Noon, Vice President of Hospitality for Aramark Collegiate Hospitality. "Local sourcing partnerships give students greater access to fresh, nutritious ingredients — sometimes harvested just steps from where they eat."

The partnership also includes educational and community events. Sun Devil Hospitality and the Garden Commons host Cakes and Cacti, a biannual mesquite pancake breakfast featuring Arizona-grown ingredients and seasonal produce. 

Sun Devil Hospitality also sources from Arizona-based producers, including Duncan Family Farms, as part of its broader effort to connect students with local food systems and sustainability initiatives on campus.