Parked on the corner of Business Row and Dormitory Row, The Farmstand food truck has been open at the University of Mississippi since October 2023. Providing healthy, sustainable and local food options for students and faculty alike, the truck is one of the school’s most unique dining options.
“The concept began in conversation around how we could bring better awareness to the local food system. Each semester, we co-sponsor the campus farmer’s market and were looking for a way to bring farmers and local produce to campus on a regular basis,” Amy Anderson, marketing director of Ole Miss Dining, said. “Using the truck as a homebase allows us to rotate menus and programming around local sourcing and provides additional opportunities for farmers, local chefs, hospitality and nutrition student takeovers and sustainability awareness.”
While other food trucks on campus typically have fixed menus, The Farmstand’s menu changes daily, based on which local chef happens to be manning the truck that day.
“Our culinary team creates menus based on factors like weather, seasonality and student feedback,” Anderson said. “The truck also allows us to experiment with new concepts and cuisines we can feature in different ways across campus.”
This type of variation and creativity with food on a college campus, where dining options can often feel repetitive to students, is refreshing for many to see. Audrey Fletcher, a junior majoring in allied health studies, decided to try The Farmstand after having walked by the truck for weeks.
“I’ve never tried it before, but I always pass it when I’m walking on Business Row on Mondays and I want to try it every time, so I decided to try it today,” Fletcher said. “I’m super excited.”
Monday’s menu featured fettuccine alfredo with chicken, but students who have ordered food from The Farmstand before have enjoyed many more menu creations, such as chicken mole grilled cheese.
“I’ve ordered here before when they had a burger and I really liked it. The prices for all their food are really affordable compared to the dining hall and the food is always fresh. I think this was $7, and I just used flex,” Amanda Anderson, a junior chemical engineering major, said.
A low price tag is another big draw for this food truck. A single meal at Hotbox Hibachi can cost upward of $17, and many of the options in the student union are not covered by a single meal swipe. While The Farmstand only takes flex dollars, it has served meals to students and faculty for as low as $5.
One of the other appealing elements of this food truck is the fact that students are supporting local businesses like the Oxford Community Market when they purchase food.
“Oxford Community Market is Oxford’s weekly, year-round farmers market. Our mission is to support farmers, of course, by creating opportunities that connect with consumers who want locally produced farm food,” Betsy Chapman, director of Oxford Community Market, said. “In addition to that, we have a strong component of our mission to alleviate food insecurity in our community.”
Ole Miss Dining had previously tried to incorporate more local food into campus dining menus, and this food truck is part of the realization of those plans.
“Ole Miss Dining has really stepped up to start making an effort to get local food highlighted at campus dining establishments,” Chapman said. “So we thought we would expand that partnership and try something innovative and exciting with this campus. The Farmstand food truck allows for our vendors and a local chef to showcase locally grown food on campus right there on Business Row in front of the students.”
