11th Annual Farm Harvest Festival
scheduled for Saturday September 25, 2021
The Harvest Festival event celebrates nature and sustainability at Squire Valleevue Farm and plans to be in person again in 2021!
Guests have an opportunity to learn what our Farm Food Program has produced for Bon Appétit and local restaurants as well other sustainability initiatives by the Student Sustainability Council and other groups.
- This event is organized by the Student Sustainability Council and the Farm Administration.
- It is open to students only this year.
- The event activities are free.
- Food will be free for all CWRU students with a Case ID. The menu generally includes vegetarian chili (made with Farm produce by Bon Appeti), local apples, apple cider, Mitchells ice cream and more.
- Activities include hayrides; corn-hole; s'mores campfire; a grass maze; music and other CWRU student performers; herb planting; mushroom, honeybee and compost production demonstrations; beeswax lip balm making, an animal petting zoo, hiking, Biology research demonstrations and more.
NO PETS permitted at Farm Harvest Festival
Previous years sponsors have included:
- Student Affairs
- Staff Advisory Council
- Human Resources
- Alumni Association
- Bon Appétit
- Great Lakes Energy Institute (GLEI)
- College of Arts and Sciences
- Graduate Student Council
- Fowler Center
- University Housing
- Center for Civic Engagement and Learning (CCEL)
- University Student Government (USG)
- Residence Hall Association (RHA)
- School of Medicine
- Mandel School of Applied Social Sciences (MSASS)
- University Program Board (UPB)
- Jolly Scholar
- Mitchell's Ice Cream
- Patterson Fruit Farm
- Student Sustainability Council (SSC)
- Office of Energy & Sustainability
Special thanks to the USG Student Sustainability Council and farm staff for organizing and fund raising for the event.
The purpose of the Farm Food Program is to grow food at the University Farm to supply locally grown and fresh vegetables to the campus dining rooms and university community. The goals of this initiative are to provide new educational opportunities to faculty and students, to study local food production in a sustainable way using organic methods, and to deliver fresh food and herbs to the campus—and to the university community.