On Sullivan Trail just south of the Metzgar Fields Athletic Complex sits two acres of land where students work together spring through fall to grow healthy produce without the use of chemical pesticides or fertilizers. LaFarm Community Garden & Working Farm contributes to student learning about organic gardening and sustainability and provides opportunities for community interaction.

It is part of the College’s food loop project, which starts with composting food scraps from Lafayette’s dining halls. The compost is used to fertilize crops grown in the garden, which are served in the dining halls. Excess produce is sold at the Summer Market outside Gilbert’s Café and used by the Tech Clinic’s Vegetables in the Community farm stand, which distributes to the residents of Easton’s West Ward neighborhood.