By Heather Hintze

EUGENE, Ore.--  In September, about ten freshmen from the University of Oregon participated in Project Tomato.  They went to local farms and picked 900 pounds of tomatoes, then hand-processed each one to make pizza sauce.

This week, the Carson Dining Hall is celebrating "Farm to Table" where students and staff get to eat locally grown food.  "I'm a big fan of the healthfood swing that we're moving to in our country and I think it's better when we use natural local products," says freshman AJ Gorton.

Project Tomato students finally get to eat the fruits of their labor--every pizza made this week will use the student's sauce.  "I think it's really cool so many students are eating something I made and I love cooking, so it's awesome," says Ashley Anderson, who participated in the project.

The Carson Dining Chef Manager says staff make 144 pizzas each day.  That's more than 2,300 slices!