FOR IMMEDIATE RELEASE
March 9, 2015

Contact: AnnMarie Cornejo
805-756-2427; acornej@calpoly.edu

Cal Poly’s First Strawberry Crop Now on Sale Locally

SAN LUIS OBISPO, Calif. — Consumers waiting for Cal Poly’s first crops of strawberries are in luck; the fruit is on sale at Vons in San Luis Obispo and at multiple campus locations, including the twice-weekly farm stand.

The campus’s first strawberry harvest is in full production by the Cal Poly Strawberry Sustainability Research and Education Center — and it’s an abundant one. The Cal Poly-grown fruit is also being incorporated into campus dining.

Gerald Holmes, director of the Cal Poly Strawberry Sustainability Research and Education Center, and a small staff of student assistants, planted more than an acre and a half of the fruit on university farmland adjacent to Highway 1 in November.

“We are really excited with this first harvest because it shows we can successfully grow strawberries at Cal Poly,” Holmes said. “We have a really healthy field, and there is a lot of fruit coming in.”

The Cal Poly Strawberry Sustainability Research and Education Center, in the College of Agriculture, Food & Environmental Sciences, focuses on applied research that incorporates both teaching and learning experiences for students, faculty and California strawberry farmers. The center is a partnership between Cal Poly and the California Strawberry Commission.

The commission donated $1 million in 2013 to create the research and education center — a one-of-a-kind concept rooted in the hands-on learning model that defines Cal Poly.

The center is focused on applied research that incorporates both teaching and learning experiences for Cal Poly students, faculty and strawberry farmers.

About Cal Poly’s College of Agriculture, Food & Environmental Sciences
Cal Poly is a nationally ranked, comprehensive polytechnic university. The university’s College of Agriculture, Food & Environmental Sciences is comprised of expert faculty members who take pride in their ability to transform academically motivated students into innovative professionals ready to solve the complex challenges associated with feeding the world in sustainable ways. Students have access to state-of-the-art laboratories including ranchland, orchards, vineyards and forests, all of which provide the basis for Cal Poly’s Learn by Doing methodology. These living laboratories, combined with the attention of expert faculty members dedicated to their students’ success, offer a powerful combination of rigorous academics with hands-on experiences that lead to fulfilling careers. For more information, visit www.cafes.calpoly.edu.

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