Homefield Farm is a partnership between Dining Services and the College of Agriculture and Life Sciences. The six-acre farm grows fruits, vegetables and herbs specifically for Virginia Tech Dining Services, and serves as a site of experiential student learning, interdisciplinary research, and community outreach.
You can help support the mission of Homefield Farm! Please contact Vernon Meacham to learn more about donating to the farm.
What’s growing right now?
Summer is a busy time at the farm! Summer harvest and preservation is in full swing in the fields and in our dining centers. Right now you can find crops such as corn, collard greens, peppers, and herbs growing at Homefield Farm. Keep an eye out for these items at D2 during summer orientation.
Want to get involved?
Classes: The Sustainable Agriculture Practicum (HORT 2834) is taught in the fall and spring and provides hands-on experience managing a small scale sustainable farm. Enrollment is open to all majors and has no pre-requisites.
Volunteer Opportunities: Service opportunities for student groups and organizations are sometime available. Please contact email@example.com for more information.
Summer Farm Work: Dining Services hires several student employees to work at the farm each summer. Applications are accepted in the spring.
Alex Hessler, Farm Director: Alex holds a M.S. in Integrated Plant and Soil Sciences from the University of Kentucky, and teaches the courses Sustainable Agriculture Practicum and Home Gardening in the Department of Horticulture. Alex has a passion for soil health, small farm mechanization, and getting students excited about growing and eating fresh, local vegetables.
Kyle Brolis, Assistant Farm Manager: Kyle has a B.S. in Environmental Science from Stockton University. He previously apprenticed with the Center for Environmental Farming Systems in Goldsboro, NC, as well as other small organic and biodynamic farms.
You can learn more about Homefield Farm (formerly known as the Dining Services Farm) through our annual reports: