Locally Sourced Food

Farm to Table

Locally Sourced Food

Part of the restaurant’s success is owed to the partnerships it has curated at Cal Poly Ä¢¹½ÊÓƵ. Many ingredients are grown or produced right on campus, making it possible to dine on a salad so fresh it was likely picked in the last 24 hours, sip a beer brewed less than a mile away, and order a bottle of wine grown in the vineyards that are a staple of the university. In addition, last year, the college invested in a pair of 3D chocolate printers for its brand-new Chocolate Foundry, which now creates chocolate molds for campus and restaurant events. Among the many campus partnerships that provide locally sourced ingredients found on the restaurant’s seasonal menus are:

Wine bottle and half-full wine glass sitting on a rock outside.

Horsehill Vineyards

A historic lineage of on-campus grapevines, overseen by The College of Agriculture, from which Cal Poly Ä¢¹½ÊÓƵ produces and bottles its own wine.
Blue gloved hand holding 3D printed chocolate in the shape of the CPP logo

The Chocolate Foundry

An innovative lab creating bean-to-bar chocolate and custom 3D pieces.

A student wearing a hat pouring beer on tap at Innovation Brew Works

Innovation Brew Works

The first brewery in the nation to brew and serve beer on a college campus.
Chalk sign board reading 'welcome to the student run microfarm' with drawings of fruit and vegetables in front of a white fence outdoors above a herb garden box

Horsehill Microfarm

A half-acre student-run farm that utilizes regenerative agriculture techniques to grow a variety of fruits, vegetables, and herbs.

Apiary student in a hooded beekeeping suit holding a frame of bees and looking down at it.

Apiary

Two acres dedicated to hives managed by professional beekeepers.
A student wearing a hat pouring beer on tap at Innovation Brew Works

Vertical Farm

A climate-controlled shipping container that hydroponically grows up to 8,800 plants including leafy greens and herbs.
Spadra farm field with solar panels and two people examining them.

Spadra Farms

10 acres of land certified for organic production of produce, as well as multiple research greenhouses.

The Restaurant at Kellogg Ranch also strives to practice environmental sustainability through the use of: 

  • Biodegradable take-out containers, straws, bags, cups and cutlery
  • Biodegradable detergent and other cleaning products
  • Periodic composting for the garden
  • Energy-and water-efficient equipment in the kitchen
  • Energy-efficient lighting throughout
  • Sourcing of locally grown food products