The University Farm is building a program that provides several tons of produce and protein each year and diverts 30-50 tons of food waste from the landfill through composting services that restore soil fertility. The farm’s 35 acres is home to a herd of meat goats, several beehives, a flock of laying hens, and includes two high tunnels, an aquaponics system, native plants, woodland paddocks, and two acres of organic herb and vegetable production.
Students undertake daily and seasonal organic farming routines and connect to their environment through research projects, animal husbandry, horticulture, making hay, composting, food tastings, construction, and earthwork.
Approximately one ton of produce annually is provided to McClurg Dining Hall and Stirling's Coffee House, which comprises 95 percent of our annual produce production. In return, campus dining operations returns about 12 tons of fruit and vegetable trimmings to the Farm, where we work to recycle all nutrients efficiently.