It all began with a seed...

...of an idea. Plant to Plate was started by two Pitt students, Reva Gorelick and Marc Schutzbank, because they wanted to link these three elements in our food process. The sustainable, closed-loop farm uses a raised-bed system (because the soil in Pittsburgh is so darn toxic) and is located in the heart of Oakland. The cyclical nature of Plant to Plate is easier to understand: teach student how to grow their own food, take them into the kitchen to learn how to cook it, and then let them give back to the community by teaching others.

We made the news! Read here.

The work of Plant to Plate has been made possible by a generous grant from the Mascaro Center for Sustainable Innovation at the University of Pittsburgh. We've also received support from the Hillel-Jewish University Center, University of Pittsburgh's Student Government Board (SGB), and the greater Pittsburgh community.

Our board is:
Justin Seaman, President
Bri McDonough, Head Farmer
Becca Tanen, Head Chef
Jon Shakesprere, Community Outreach Chair
Mike Zimmerman, Business Manager