Susan Powers, associate director for sustainability at Clarkson, said their green campus will get even greener in November when it becomes the winter home of the local farmers market most Saturdays until the market moves back outdoors in the spring.
"Supporting local farmers as part of a vibrant and sustainable region is important to Clarkson University," Powers said in a statement. "At the same time, the market will be a wonderful resource for our students, faculty and staff, as we help to increase their access to locally grown and produced goods."
Clarkson's campus dining service is also welcoming the market with open arms. Its proximity will make it easier to incorporate local products to serve on campus, Powers said.
Locally raised meat products with no antibiotics, steroids, or growth hormones; eggs; vegetables with no pesticides, herbicides, or sprays; freshly made maple products; sweets and baked goods; handmade crafts, and holiday products will be among the products available, Powers said.
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