Spring Valley Student Farm provides an opportunity for UConn students and the greater community to join together to learn about environmentally, socially and economically ethical regenerative food production through hands-on experience. The Farm allows students to gain practical knowledge and skills through experiential learning while simultaneously modeling a closed loop food model in which organic produce is grown on campus for UConn Dining Services. Spring Valley Student Farm aims to be a place where students, faculty, staff, and Storrs-Mansfield community members can come together to learn about the connections between land, food, and people.

• Serve as a vanguard for the local, organic food movement on the UConn campus by encouraging students, faculty, and staff to consider the environmental, social and economic impacts of the foods they consume daily.
• Model efficient, effective regenerative organic farming techniques that yield healthy productive soil, increased farm biodiversity and hundreds of varieties of high quality vegetables, fruits, herbs, and flowers.
• Encourage imaginative, innovative, and creative thinking to achieve more sustainable lifestyles.
• Host workshops, seminars, tours, and volunteer work days for the campus community, local residents, and local schools.