Sustainable Farm 

The Student Sustainable Farm is located two miles southwest of the main campus. he student farm is six acres with 2.5 acres in vegetable production. The farm offers students the opportunity to develop skills needed to run a small farm such as: crop planning, production, food handling, and marketing. Their experience can then be applied in future careers related to Organic Farming, Sustainable Horticulture, and Urban Horticulture.  

Supported by the SIU Carbondale Green Fund and University Housing through their dining hall program, the SIU Student Sustainable Farm started in 2010 with the mission to provide SIU students with fresh locally grown produce during the school year. This is accomplished through the continued collaboration with the SIU Dining Halls and SIU Student Center. During the fall and spring semesters, students can choose some salad bar in the Dining Halls or purchase and receive produce to take home through the Student Center Farmers Market or Food Pantry.  

The farm also provides many exciting research and work-study opportunities. Past projects have included the use of vermicompost in vegetable production, the difference of nitrogen isotopes in organic vs. conventional greenhouse tomato production, consumer acceptance of and nutritional differences between Asian greens cultivars, the use of beneficial rhizobacteria in organic strawberry production and the benefits of fall planted cover crops. The facility is excited to continue collaborations with more campus entities to discover new ways to farm sustainably. Projects that foster habitat rehabilitation, biodiversity, and native food production have been a new focus for students and staff alike. These interests offer enriching alternatives to how people understand farming. The Student Sustainable Farm is enthusiastically applying these philosophies to expand education and production efforts.  

Organic methods are primarily employed to grow a variety of fruits, vegetables, and flowers. In the summer and into fall, produce such as: tomatoes, peppers, onions, cucumbers, and melons can be found displayed in the Student Center or eaten in the Dining Halls. Kale, lettuce, bok choy, spinach, and other greens are produced in the cooler months. While the semester is not in session, the farm still operates and sells produce to community members, students remaining in the area, and local businesses. The Student Sustainable Farm is always looking for partnerships to show students the range of markets within food systems.