The UF College of Agricultural and Life Sciences Field & Fork Campus Food Program works to provide opportunities for collaboration and learning in sustainable agriculture and food systems. Core parts of this program include the Field & Fork Farm and Gardens and the Alan and Cathy Hitchcock Field & Fork Pantry, where students get the opportunity to grow food in a production setting and help provide healthy, fresh food to those in need.
Through Field & Fork, people can take courses and participate in activities that explore many facets of food systems, from horticultural practices and food security, to consumption and nutrition. The program also works with faculty, local organizations, and businesses to enhance opportunities for students to apply their education in real-world contexts through internships and research.
Focal Areas
Teaching and Experiential Learning
We provide opportunities to connect classroom learning with hands-on experiences. Our Program supports faculty in developing interdisciplinary and experiential teaching techniques, and helps connect the dots from the field all the way to the plate, and beyond.
Production and Food Security
We grow about 3-4 tons of fresh food annually in our intensive production fields. Produce from the farm and gardens provides nutritious food to our UF Alan and Cathy Hitchcock Pantry, to assist members of our campus community experiencing food insecurity.
Research and Demonstration
Our spaces serve as a space for undergraduate and graduate research efforts for agroecology, nutrition, and culture. The sites are used for programming to address critical economic, ecological, and social challenges for our food systems.
Student Engagement and Leadership
Students participate through volunteering, interning, taking classes, leading teams, and developing creative new projects. These experiences enhance critical thinking and leadership skills, and offer the opportunity to learn about producing food for themselves and those in need.
Community and Healthy Lifestyles
The Program connects UF with the local community through efforts such as the Gator Community Supported Agriculture program, volunteer days, cooking demonstrations, k-12 school programming, and community project partnerships.
For information on how you can get involved, please contact Kelli Brew.
Meet the Field and Fork Team!
Anna Prizzia – Program Director and Campus Food Systems Coordinator, aprizzia@ufl.edu
Prizzia oversees the Field & Fork Program and works as the campus food systems coordinator for the University of Florida. She has 15 years of experience in sustainability and food system efforts, including working as statewide coordinator for the Florida Farm to School Program, management of sustainability efforts with institutional food service at UF, and serving on the boards of Slow Food Gainesville and the Alachua County Nutrition Alliance. Prizzia is the president of the board and co-founder for Working Food (formerly Forage), a non-profit focused on supporting and sustaining local food efforts in North Central Florida. She received her B.S. in marine biology from the University of North Carolina, Wilmington and her M.S. in wildlife ecology and conservation with a certificate in tropical conservation and development from the University of Florida. She served in the Peace Corps at Vanuatu from 2004 to 2005.
Loizzo is an Associate Professor of Agricultural and Natural Resources Communication in the UF/IFAS Department of Agricultural Education and Communication. Loizzo has a Ph.D. and MS. Ed. in Learning Design and Technology from Purdue University and a B.A. in Radio-Television from Southern Illinois University-Carbondale. She founded and facilitates The Streaming Science Project, a student-driven project-based learning science communication platform. Through Loizzo’s classes, students have partnered with Field and Fork over the years to develop multimedia online stories about the farm’s sustainable practices and faculty, staff, and students. She is excited to continue to leverage communication methods and channels to increase awareness and engagement with the farm and pantry.
Long maintains the farm and gardens and supervises interns who assist him in the daily work that comes with managing the space. His work encompasses all aspects of agriculture, ranging from cultivating fruits and vegetables to fostering collaborations with local farms in order to combat food waste Noah has a bachelor’s degree in Horticultural Sciences from the University of Florida and has worked in a variety of different forms of agriculture. Having been a former intern himself, Noah understands what’s needed to have a meaningful and fruitful experience at Field & Fork.
Brew coordinates programs for faculty, staff and the community at the farm. She has decades of experience in local food systems work, most recently as the Farm to School Coordinator for Alachua County Public Schools. Kelli was a co-founder of the Gainesville Catholic Worker where home-cooked meals, made from produce purchased or gleaned from local farms, were served for many years to people experiencing homelessness and hunger. She also established a school garden program for Florida Organic Growers and co-edited “Grow to Learn,” an IFAS manual for school gardeners. Connecting the dots between healthy land, plants, and people is an ongoing life project that she is happy to continue at her alma mater.
Benson manages the day-to-day operations of the Field & Fork pantry. Much of her professional career has been at universities including Penn State, UNC Charlotte, and Winthrop and now at the University of Florida. Benson holds a master’s degree from Penn State in Hotel and Restaurant management. Prior to moving to Gainesville, she owned her own business, “Style Recycled”, a curated sustainable fashion boutique. This business idea evolved after Benson learned about the fast fashion industry and the use of sweatshops to produce most clothing. She has been thrifting for almost two decades and it was this experience that also motivated her to address the need for sustainability in fashion. In her free time, Benson works on her upcycled clothing business, “Style Refreshed”, thrifts and cooks. She’s thrilled to be part of a team at UF that helps alleviate food insecurity on campus.
Angela Habeck – Assistant Director of Basic Needs, ahabeck@ufl.edu
Photo by UF Student Life
Habeck serves as a non-clinical case manager with CARE (Campus Assistance and Resources for Empowerment), helps to oversee the Hitchcock Field & Fork Pantry and assesses basic needs strategies for our campus community at the Dean of Students Office. Previously, Habeck worked with the UF Office for ADA Compliance, where she served as an ADA Case Manager, coordinating and resolving related issues of reasonable accommodations for the UF community in accordance with the Americans with Disabilities Act. Before joining UF in 2022, Habeck worked in the education field for over 16 years, teaching, organizing, and directing programs for a variety of learners. Since 2008, Habeck has also been a co-founder and co-director of the local nonprofit organization, Yopp! Inc, whose mission is to provide an outlet where people of all ages can express themselves through the arts. She brings a passion for advocacy and community well-being as she strives to create safe and inclusive spaces where students feel empowered in each role she serves.
Employment
We have no openings at this time. Internships
Internships
We have several work-study positions, as well as for-credit and volunteer internships available each semester in the Field & Fork Program. To learn more about our internship program, open positions, and how to apply, please visit the internships page.
Collaborations
One of our key goals for the Field & Fork Program is collaboration. To fully understand the food system, we need a broad diversity of perspectives and disciplines. As such, we strive to work with departments and units across campus, as well as a variety of industry and community organizations.
Some of our Collaborations
UF Dean of Students Office CARE Area – The CARE Area (UMatterWeCare), part of the UF Dean of Students Office, oversees the Alan and Cathy Hitchcock Field & Fork Pantry. In conjunction with this team, our program is able to provide food to those in our campus community experiencing food insecurity. The partnership also allows us to create a food supply chain that mimics a retail outlet and provides hands-on experience for students in many aspects of our food system such as production, food safety, post-harvest quality and marketing.
UF/IFAS Extension Master Gardener Program – The Master Gardener Program provides guidance and resources for the development and management of garden demonstrations at the Student Gardens. In addition, the Alachua County Master Gardeners provide hands-on support to train our interns and keep our gardens looking great.
Florida Museum of Natural History (FLMNH) – The Florida Museum of Natural History collaborates on communication about the bat houses and has supported our native plantings.
UF College of Liberal Arts and Sciences – Dr. Terry Harpold’s students in the “Ecopoetry and Ecopoetics course curated a public art installation at the farm, celebrating American authors and inviting visitors to pause and reflect on the farm’s biodiversity and seasonal cycles – as well as the resilience and vitality of the surrounding ecosystem.
UF College of the Arts – We’ve supported MFA student project development and provided space for exhibition. Our Welcome kiosk and crop signs were developed in collaboration with the College of the Arts Mint Design Studio!
UF College of Design, Construction and Planning (DCP) – The College of Design, Construction and Planning has taught several classes as well as a design/build studio in conjunction with our Program. As a result, students have been actively involved in the planning, design and construction of the gardens and infrastructure for our program. One example of this collaboration is the packing shed just north of the Bat Houses.
UF Human Resources Wellness Program – The Field & Fork Program provides webinars, workshops and presentations for the HR Wellness program. This collaboration has assisted with sharing Field & Fork Program goals with national audiences in this field.
UF/IFAS Extension Small Farms and Alternative Enterprises – The Field & Fork Program works with Extension on several projects, from hosting demonstrations, events and programs on gardening, variety trials, Florida bats, and many other topics supporting the Florida Agricultural Network and Small Farms program to provide outreach for small farms and alternative enterprises.
Working Food – The Field & Fork Program provides support for the development of a community food center in Gainesville, and has collaborated with Working Food for various efforts, including seed saving and variety trials at the Farm and Gardens.
Alachua County Farm to School (F2S) – The Field & Fork Program explores ways for interns to assist with the F2S program. The Field & Fork Program also provides guidance, support and resources to F2S as needed.
Family Garden – The Family Garden has provided us with ideas, advice, and seedlings for our production. We connect our students to Family Garden operations through volunteer opportunities and internships.
Siembra Farm – Siembra has provided us with ideas, advice and seedlings for our production. We connect our students to Siembra operations through volunteer opportunities and internships, and they have hosted us for gleaning opportunities, donating over 1,000 pounds of produce to the pantry!
Frog Song Organics – Frog Song has provided opportunities for their members to provide donations of produce from their farm to the on-campus Alan and Cathy Hitchcock Pantry, part of the Field & Fork Program. This produces supplements the food coming from our fields here at UF.
Donors
Our donors are an important part of our team. Their support allows us to develop a robust program for our students and faculty.
We are particularly thankful for the following donors and their generous gifts to the Field & Fork Program:
Alan and Cathy Hitchcock
Black Kow Compost
Publix
Rural King
The Farm and Gardens
The Farm and Gardens are located at 2656 Museum Road, Gainesville FL 32611 (Building 503), on the north side of Museum Drive, across from Lake Alice and adjacent to the Bat Houses.
We suggest you bike, stroll, or take the bus to reach us, if possible! The bus routes that serve this area are: 20, 118, 119, 120, and 125.
Parking for those with a UF parking pass (or anyone after 4 p.m.) is available at the lot just west of the fields. There is no parking on the farm, unfortunately. For visiting groups, please make arrangements with our team in advance.
The Alan and Cathy Hitchcock Pantry
The Alan and Cathy Hitchcock Pantry is located at 564 Newell Drive, Gainesville, FL 32611 (Building 476). It’s adjacent to the Food Science and Human Nutrition Building, just east of McCarty B and south of the Marston Science Library on the North Lawn. For visiting groups, please make parking arrangements with our team in advance. The nearest bus stop is Rawlings Hall, and the busses that serve the area are: 9, 25A, 29, 38, 46, 120, 121, and 125.
Our Office
Our office is located at 1062 Museum Rd, Gainesville, FL 32611 (Building 508). Because we are frequently out in other locations, please contact us to make an appointment if you wish to have a meeting.
We look forward to hearing from you. In order to best serve you, please take a moment to explore the options below.
To discuss ideas about how the Field & Fork Program can better serve UF or the community, please contact Kelli Brew.
To volunteer or give donations to the Alan and Cathy Hitchcock Field & Fork Pantry, please contact Lori Benson.
Directions to our locations can be found on the Getting Here page.
Our office is located at the address below. We are often on the move, so an appointment must be made for in-person visits.
Field & Fork Office: 1062 Museum Road Gainesville, FL 32611 (Building 508).
Field & Fork Phone: 352-294-1780
CALS Dean’s Office:
College of Agricultural and Life Sciences 2020 McCarty Hall D PO Box 110270 Gainesville, FL 32611-0270
CALS Dean’s Phone: 352-392-1963
What do you produce and where does food from the Farm and Gardens go?
Our field rotations include a diversity of food and cover crops. All food produced is donated to the Hitchcock Field & Fork Pantry, shared with volunteers, used for educational events, or becomes part of course work in harvest, post-harvest, processing, etc. At the Farm and Gardens, we grow a diverse selection of more than 40 seasonal vegetables, fruits, herbs and flowers such as lettuce, beans, kale, cucumbers, tomatoes, etc.
For a look at what is growing now, check out our Facebook and Instagram pages.
Internships offered at the Farm and Gardens provide students the opportunity to experience farm management on a day-to-day basis. Students may also participate as volunteers. This is an excellent option for those who need volunteer hours and have an interest in gardening and farming. If you want to learn more, visit our Get Involved section.
I would like to bring a group to the Field & Fork Farm and Gardens for a tour, class, or other program. What do I do?
We are excited to share our program with you. In order to meet your needs, please contact Kelli Brew, and we will be in touch to discuss options and schedule your visit.
I would like to bring a group to the Alan and Cathy Hitchcock Field & Fork Pantry for a tour, class, or other program. What do I do?
We are excited to share our program with you. In order to meet your needs, please contact Lori Benson, and we will be in touch to discuss options and schedule your visit.
Anna Prizzia – Program Director and Campus Food Systems Coordinator, 
Jamie Loizzo – Faculty Liaison, 
Noah Long – Farm Manager, 
Kelli Martin Brew – Program Coordinator, 
Lori Benson – Pantry Coordinator, 
Angela Habeck – Assistant Director of Basic Needs, 
