GVSU's Sustainable Agriculture Project and Military and Veterans Resource Center partner to provide fresh produce to veterans and military-connected community

Grand Valley's Sustainable Agriculture Project and Peter Secchia Military and Veterans Resource Center teamed up this fall to provide fresh produce to military members, veterans and their relatives.

The partnership was developed through Norman Christopher, GVSU's former executive director of the Office of Sustainability Practices. Christopher, a veteran, donated a share of produce from the SAP to the MVRC after discussing ways to help veterans with Shane Scherer, the MVRC's director.

"We had coffee and snacks, but it was important to me to offer a healthy option as well," Scherer said. "You should have green vegetables on your plate at every meal, and I'm just happy to be able to offer that as an option."

Throughout the fall, the SAP delivered vegetables to the MVRC on Wednesdays and offered them free to any students, faculty, or staff with military connections. Scherer said the produce was typically gone a couple of days after the delivery.

Isak Davis, the SAP's farm manager and educator, said eating fresh produce helps support students in the classroom.

"Eating more nutritionally dense food really helps with your mental health and keeps you attentive during class," he said.

Davis said the produce offered to the MVRC included everything in season: Squash, onions, greens, tomatoes and peppers.

Scherer said the MVRC is committed to pushing for the next way it can help veterans and military-connected students and providing fresh produce is just the latest example.

"The MVRC is here to help serve veterans in all capacities," he said. "Education is one piece, but wellness and nutrition are things we have found to be a great opportunity to give our student veterans."