Homefield Farm

Homefield Farm is a partnership between Dining Services, the College of Agriculture and Life Sciences, and the School of Plant and Environmental Sciences. The farm is also the only certified organic operation owned by a university in Virginia. The twelve-acre, student-driven farm is located eight miles west of the Blacksburg campus and provides about 45,000 pounds of fresh produce to dining centers and Homefield’s farm stands on campus. The farm annually raises 30 to 40 types of vegetables, herbs, flowers, and decorative pumpkins. 

Homefield Farm also provides a unique opportunity for collaboration between students and Dining Services’ culinary staff to provide ingredients for popular dishes and events. For example, Homefield’s ingredients can be found around campus, like Turner Place’s tomato bisque soup and pizza sauce, or the hot peppers used for the annual Chili Challenge at D2 in Dietrick Hall. 

Want to get involved?

Email: sustainabledining@vt.edu

What is the Farm Stand?

The on-campus farm stand is an initiative of Homefield Farm and a collaboration with Dining Services. Dining Services, Homefield Farm staff, student interns, and student volunteers assist with the farm stands, which sell a variety of seasonal vegetables from Fall.

Farm Stand Dates

The Farm Stand locations are either on the plaza outside of Turner Place at Lavery Hall or the Quillen Spirit Plaza in front of Dietrick. 

• New dates coming in Fall 2025!

Homefield Farm is a site for outreach and experiential learning, with various classes and departments utilizing the farm for educational experiences. 

Homefield Farm also supports community tours -- feel free to reach out for more information.

For the latest updates about Homefield Farm, follow our social media channels on Facebook and Instagram.