photo: Corinne Burr University Farm

The University Farm has played many roles in its 77-year history: research station, recreation destination and classroom. But it didn't harvest its first crop of fruits and vegetables until 2010.

Today, it is part of the burgeoning movement to produce sustainably grown local food. The farm sells crops to customers ranging from Case Western Reserve's food-service provider—Bon Appétit Management Co.—to the Cleveland Metroparks Zoo, donates produce to food pantries and teaches children about nutrition, among other activities. Ten miles from campus, it is accessible via a farm bus for members of the university.

"Helping Northeast Ohio access fresh healthy food is now woven into everything we do," said Ana Locci, PhD (GRS '85, '88, biology), the farm's director since 2000.

—Daniel Robison

The farm is located on 400 acres in Hunting Valley, Ohio.

It produces 48 different crops including: herbs, mushrooms, salad greens, sweet potatoes, zucchini, yellow squash, hot peppers, kale, chives, pumpkins, grapes, chard, bok choy, honey, stevia, dandelions and corn. 
From 2010 to 2014 it harvested 51,713 total pounds of crops, posted income from food sales of  $226,494, and benefited from 5,568 total volunteer hours, 64 percent of those hours were provided by Case Western Reserve students. 

The produce from the farm goes to various locations. Specifically 50 percent goes to Bon Appétit, 39 percent to consumers who buy directly from the farm or other farmers markets, 6 percent to Cleveland Metroparks Zoo, and 5 percent donated to community pantries, food banks and student groups
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