The Stanford Produce Stand now accepts Cardinal Dollars. The student-run venue is in front of Tresidder on Fridays from 11:00 a.m. to 3:00 p.m.

A new partnership with Union Square, the eatery inside Tresidder, allows the produce stand to run transactions through Union Square’s sales system.

Residential and Dining Enterprises, which oversees the Sustainable Food Program of Stanford Hospitality and Auxiliaries, sponsors the produce stand.

“The Produce Stand is an important part of the educational awareness platform of the Sustainable Food Program,” said Matt Rothe, director of the Sustainable Food Program. “By accepting Cardinal Dollars, our hope is that we’ll be able to connect with a greater number of students and to showcase the great work that’s happening right here on campus.”

Emily Bookstein ’11 has worked at the produce stand for the past two school years. She recognizes the benefit to students of increased payment options, but because the change is still new, she has yet to notice a change in customers.

“Maybe the information isn’t out there as well as it could be because not that many people do it,” she said. “It is hard to tell what is influencing people to come to the stand. At the moment, it is mostly faculty and staff.”

While the student clientele may be small, for those who do support the stand, increased payment options are attractive.

“I had Cardinal Dollars last year, and I had no idea the produce stand takes Cardinal Dollars,” said Tess Rothstein ’11, a frequent customer. “If I had them this year, I would totally use them to buy produce from the stand.”

Using Cardinal dollars “provides a great value to students who are looking to support the local and organic food movement by purchasing fruits and vegetables at the stand,” Rothe said. “We are hopeful that it draws a greater number students to the stand so we can demonstrate all of the work that we and our student partners are doing to raise awareness around sustainable food and agriculture.”

Stanford students on campus grow many of the fruits and vegetables sold at the stand. The produce stand sources from two growers: Stanford Community Farm and Gardens, the on-campus agricultural project, and ALBA Organics in Monterey County. Small-scale supply means that the stand’s offerings vary from week to week. On Friday, the spread included heirloom tomatoes, eggplants, basil, bell peppers, kale, arugula and bok choy.