The Sustainable Farm sits on a five-acre plot north of campus, the farm is designed to model a small, working sustainable food system, both ecologically and economically, and serves as an educational resource for the Saint Mary’s and South Bend communities.
The farm began by the first planting on newly built Hügelkultur beds, a planting method that uses raised beds of varying composting materials. Garlic and a small crop of onions were grown. Over the next few years, two of the five acres will be fully developed into food-producing land. The remaining three acres serve as a buffer between the sustainable land and the conventional agriculture fields that are connected to it.
Sustainable Farm Education Director
Associate Professor of English and Environmental Studies