The Bevier Café is a learning laboratory where FSHN students get to have hands on experience running a food service establishment.  The funding requested in this application will serve to purchase startup equipment for growing fresh herbs for use in the operation. The goals of this project are two-fold.  The first is to produce "hyper-locally" grown fresh herbs to use in food production.  Reducing Bevier's carbon foot print and aligning with iCAP sustainability goals.  The second goal is education for students and the general public. FSHN students will get to experience a small scale farm to table operation.  Students will be heavily involved in developing planting schedules to meet demand, plant care maintenance, and incorporating products into the menu.  The public which we serve will not only be able to enjoy the fresh herbs incorporated into our recipes, but will have access to tours and educational information about the project.    ​ 

The project will improve the sustainability of the Illinois campus by hyper-locally producing product that would otherwise be grown and shipped across the country/world.  This project will go above and beyond campus standards by educating our students and guests about sustainability efforts here on campus.