The 2026 Farm Harvest Festival
Saturday, September 26th
Time TBA
The annual Farm Harvest Festival event is a campus tradition that celebrates the natural world, sustainability, and the harvest season at the University Farm's Squire Valleevue Farm and Valley Ridge Farm properties.
Historically, this festival has offered guests the opportunity to celebrate the autumn season through festive games and activities, live performances, seasonal snacks, tours of the Biology Department Research sites, and even learn how our Farm Food Program collaborates with Bon Appétit, Rust Belt Riders, and other local organizations.
Transportation will be available on a predetermined schedule in limited quantities during registration, however those interested in carpooling, riding bicycles, or ridesharing are also welcome!
If you would like to volunteer, perform, or host an activity booth during the festival, please email farm@case.edu and we will be in touch!
*Dogs are not permitted during Farm Harvest Festival*
Previous years sponsors & partners have included:
- Alumni Association
- Bon Appétit
- Center for Civic Engagement and Learning (CCEL)
- College of Arts and Sciences
- Fowler Center for Business as Agent of World Benefit
- Graduate Student Council )GSC)
- Great Lakes Energy Institute (GLEI)
- Human Resources
- Mandel School of Applied Social Sciences (MSASS)
- Office of Energy & Sustainability, Student Sustainability Ambassadors
- Panhellenic Council & Interfraternity Congress
- Residence Hall Association (RHA)
- Staff Advisory Council
- Student Sustainability Council (SSC)
- Student Affairs
- University Housing
- University Program Board (UPB)
- University Student Government (USG)
- Women in Science & Engineering Roundtable (WISER)
Learn more
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.