Johnson County Community College

Our initiatives included the challenge to provide sustainable solutions to food and water on campus. Besides the Campus Open Petal Farm and the Children's Garden, Dining Services also participated in the challenge. Refer to additional information regarding sustainable practices in dining services

Farm to Table

The Sustainable Agriculture program has been selling produce to JCCC’s Dining Services since its beginnings in 2010, and we continue to increase the level of what is served at the College with the development of an internship program to harvest, clean and prepare the food for dining rooms across campus. We are also working to make this a year-round program with the introduction of food grown in our campus greenhouse via hydroponics and aquaponics, so next time you visit one of our dining areas, ask where you can get some hyperlocal foods.

JCCC Food Pantry

Did you know that we have a food pantry on campus? The JCCC Food Pantry was established in 2011 by Students in Free Enterprise (now named Enactus). The program is now run by Model U.N. and is in OCB 261Q.

Anyone can donate to the food pantry. A number of student groups and organizations, including the women's volleyball and men's basketball teams, Student Senate and the Student News Center, collect donations for the food pantry.

The JCCC Food Pantry feeds an average of 50 to 60 people from the campus and Johnson County community a week and is in continuous need of the nutritious foods. In addition to non-perishable protein and whole grains here are some items that will help stock the food pantry to provide easy and nutritious meals to those in need of food. 

  • Canned fish, chicken or other meat
  • Meat pasta sauce
  • Chunky soups containing meat
  • Whole wheat pasta
  • Whole grain cereal
  • Nut butter
  • Dried beans and peas

Monetary donations to the food pantry are also welcome and appreciated. Refer to the Campus Ledger for more information about the food pantry.

Children's Garden

Photo of children tasting produce from the Children's Garden

The Hiersteiner Child Development Center (HCDC) Children’s Garden was established in 2007 by Associate Professor of Hospitality Management, David A. Smith. “Farmer Dave,” as he is known to the children ages 2 ½ to 6, oversees a farm-to-table experience for them each week. The children watch seeds being planted, produce harvested and then made into fresh, healthy foods such as minestrone soup and pizza with fresh produce toppings. The Children’s Garden itself is grown in a hoophouse; the UV plastic covering keeps the temperature warm enough in the winter for a fourth growing season, or it can be rolled up for ventilation in the summer. In April 2010, 20 fruit trees from plum to gooseberry – which were funded by the Student Sustainability Committee – were added to the bounty. The benefits of the Children’s Garden are many: Not only are the children learning about where food comes from, but also that vegetables are fun and tasty, hopefully enticing them to adopt healthy eating habits as they grow.