• Healthier for the individual — Organic fruits and vegetables are free of poisonous pesticides and herbicides used in conventional agriculture. Organically grown produce, moreover, is not genetically engineered. Short-term effects of eating genetically engineered food may include allergic reactions, and long-term effects of consuming genetically modified food are simply not known.
• Healthier for the environment — The poisonous chemicals used in conventional agriculture end up in our streams, rivers, and lakes and in our water supply. Organic farming methods, on the other hand, focus on building the richness of the soil through natural means.
• Healthier for the farmer — Farm chemicals are linked to higher incidence of cancer among farmers. Organic farming is not only healthier but more financially sustainable in the long run.

Why freshly prepared?

Whereas most university food service operations rely heavily on pre-prepared and frozen foods, we make our dishes from fresh ingredients each day. The result: our meals are more nutritious and delicious.

Locally grown Maharishi Vedic Organic vegetables

The University’s organic farm provides some of the produce for campus meals. We can pick the vegetables at their peak of ripeness — and serve them the same day.

Our organic farm uses Maharishi Vedic Organic Agriculture principles. In addition to avoiding toxic chemicals, this approach enlivens the plant’s inner intelligence, so that the vegetables have maximum nutritional value and promote growth in consciousness.