Located in the main hallway of the Santikos Building at the UTSA Southwest Campus and in the Student Union at the UTSA Main Campus, Farmer’s Fridge offers nutrient-dense meals to students, faculty and staff. The vending machine’s menu includes salads, bowls, sandwiches and breakfast items — such as yogurt, pudding and oats.
Farmer’s Fridge frequently replenishes the vending machines to maintain freshness and minimize food waste. There is no consistent schedule for restocking. Instead, the machines track data and notify Farmer’s Fridge’s local hub when they must refill the machine.
“The machines send up-to-date information back to Farmer’s Fridge, so they know exactly what is being used,” said Gavin Moon, District Manager for UTSA Dining. “There isn’t actually a set schedule for filling it. It depends on its usage.”
Given the program’s recent debut, students are quickly consuming the Farmer’s Fridge’s stock. For the food that does not sell, Farmer’s Fridge has sustainable plans to ensure the product does not go to waste. Moon suggested that the company works with charities to mitigate any waste.
To maintain the freshness of the food, Farmer’s Fridge has local hubs — one of which is near San Antonio, which is why UTSA Dining decided to partner with the company.
“We already have a relationship with Farmer’s Fridge. They are active throughout Texas, and they have the local hub,” Moon commented. “It was a logical choice to go with them on campus.”
Much of the data surrounding the Farmer’s Fridge is still being gathered. However, according to Moon, the anecdotal responses have been “extremely positive,” prompting UTSA dining to look into potential developments of such programs.
“We’re continually looking at other options and places that would benefit from machines like this, not just necessarily Farmer’s Fridge. There are other options out there, too,” said Moon.
Although the vending machine program seems to be taking off, UTSA Dining views the technology as added support for the meal options they already offer. The university sees no future where vending machines akin to Farmer’s Fridge become the focus of UTSA Dining.
“It’s really a supplement. We like looking at where we have a food desert — for instance, the Southwest Campus or the Downtown Frio Campus, with the night classes — and sort of the frequency and needs,” commented Stephanie Edgett, Associate Director of Campus Services Facilities and Partner Management.
Created out of a need for around-the-clock, nutrient-dense meals, Farmer’s Fridge offers busy students the opportunity to eat well regardless of the time of day. It marks the beginning, but hopefully not the end, of accessible and inclusive dining for UTSA students.
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