You have a farm! The Sustainable Student Farm (SSF) was founded in 2009 to serve the University and local community.
We operate year-round on 5 acres of seasonal field production and 9,000 square feet of year-round high tunnel production.
In 2017, we grew 50,000 lbs of high quality, locally grown fruits and vegetables for the campus dining halls.
You can purchase produce on the Quad Thursdays May through October. Sign up for our weekly newsletter to get updates on produce, recipes, and more!
The farm is a hands-on learning environment for low-input, environmental and economically sustainable food production. In addition to horticultural skills, student workers develop applied skills in design, engineering, and marketing.
Two full-time managers oversee production and programming of the farm year-round and the farm employs student workers on a mostly seasonal basis. The farm also relies on student volunteers (click here for our volunteer sign-up page).
The farm offers tours of the farm and workshops on topics relating to organic and sustainable agriculture to all members of the campus and local community. To schedule a tour contact us below! We host an annual Field day in September featuring great food from dining services and tours of our farm. Check out the Upcoming Events to find out more!
Processing produce for year-round use in the residence halls in partnership with Dining Services and the Pilot Plant. This year we made thousands of pounds of tomato sauce, hot sauce, diced sweet peppers, chopped garlic, frozen kale & collards, squash puree, and a really big batch of kimchi
Providing farm by-products and native grasses to Fresh Press for paper production and research.
funded by the Student Sustainability Committee:
Research with Dr. Sam Wortman into mechanical weed blasting methods.
Construction of a transplant greenhouse and vermicomposting facility with ActGreen