Sun Devil Dining is proud to support the Campus Harvest Program run by the ASU Grounds Department. Through the involvment of student volunteers, ASU Grounds harvests edible landscaping such as Seville oranges, Medjool dates, and select herbs and produce. These campus-grown ingredients are then used by chefs in a variety of menu items such as Seville orange vinaigrettes and chocolate dipped candied orange peels, Medjool date bars and parfaits, Seville orange sweet and sour sauces, etc. Using the local campus ingredients reflects both the desert environment and the connection with ASU.