Beginning as a quarter acre herb plot in 2009, the Dining Services Farm at Kentland Farm now occupies over six acres. Under the leadership of the Sustainable Food Systems Production Director, a position jointly funded by Dining Services and the Department of Horticulture, the farm grows fruits, vegetables and herbs specifically for Virginia Tech Dining Services. Successful and sustainable production at the farm is the result of an enriching partnership with faculty throughout the College of Agriculture and Life Sciences, including focuses in Horticulture, Entomology, Crop and Soils Environmental Sciences, and Civic Agriculture & Food Systems, to name a few.
To date, the Dining Services Farm has produced over 180,000 pounds of produce, and crop procuction includes everything front basil and garlic to sweet corn and butternut squash. You can learn more about the farm in the annual reports below:
If you are involved in a student organization and wish to schedule a volunteer activity at the DSF, please contact the farm manager, Alex Hessler, at firstname.lastname@example.org.
Classes at the Farm
The Sustainable Agriculture Practicum (HORT 2834) is taught in the both the fall and spring semesters, and provides hands-on experience managing a small scale sustainable farm. Enrollment in the Sustainable Agriculture Practicum is open to students from all majors and has no pre-requisites.
Connect with us on the Dining Services Farm Facebook page!