The Field & Fork Program welcomes community members to join us in our mission. We value you and your time, and would love to have you participate with the Field & Fork Program. Collaborations can be as simple as collecting non-perishables for the Alan and Cathy Hitchcock Pantry on campus, or more hands-on such as spending a few hours a week in our Gardens as a volunteer.
We also welcome collaborations and ways to connect our work beyond the UF campus. We work with community organizations, industry, agencies, and individuals to share information and resources according to their needs. Examples include developing internships for students to serve community organizations, connecting departments with service learning opportunities, and offering presentations, workshops and demonstrations on gardening, local food, cooking, financial planning and nutrition.
If you have an idea for how to collaborate with the Field & Fork Program, please email Anna Prizzia.
To stay up to date on our events, programs, and opportunities, follow us on Facebook or Instagram.
Volunteer
You can host a food drive for our Pantry! If you’re interested in volunteering at the Farm, feel free to contact Anna Prizzia. This provides an enriching opportunity to gain knowledge about sustainable food systems.
Donate
If you are unable to assist directly with the Farm or Gardens, another way to get involved is to donate to the Program. There are two ways to donate to the Field & Fork Program. The first way is through a monetary donation. The second way is to donate in-kind items for the Farm and Gardens, or non-perishable food items, or toiletries to our Alan and Cathy Hitchcock Pantry on campus. If you have questions or would like to discuss a gift to our Program, please contact Cody Helmer. To make a tax-deductible contribution, please visit our donate page.
The Field & Fork Program welcomes UF staff members to join us in our mission! Collaborations can range from collecting non-perishables for the Alan and Cathy Hitchcock Pantry to spending a few hours a week in our Gardens as a volunteer.We also welcome exploring new ways to connect our work to the whole UF campus.
We work with community organizations, industry, agencies, and individuals to share information and resources according to their needs. Examples include, connecting departments with service learning opportunities, and offering presentations, workshops and demonstrations on gardening, local food, cooking, financial planning and nutrition.
If you have an idea for how to collaborate with the Field & Fork Program, please email Anna Prizzia.
To stay up to date on our events, programs and opportunities, follow us on Facebook or Instagram.
Volunteer
You can host a food drive for our Pantry, volunteer at the Pantry, or volunteer at the Farm or the Gardens to be a part of our sustainable food system. This provides an enriching opportunity to gain knowledge about sustainable food systems.
If you’re interested in volunteering on the farm this fall, please fill out this Volunteerrequest form!
Donate
If you are unable to assist directly with the Farm or Gardens, another way to get involved is to donate to the Program. There are two ways to donate to the Field & Fork Program. The first way is through a monetary donation. The second way is to donate in-kind items for the Farm and Gardens or non-perishable food items or toiletries to our Alan and Cathy Hitchcock Pantry on campus. If you have questions or would like to discuss a gift to our Program, please contact Cody Helmer. To make a tax deductible contribution, please visit our donate page.
Faculty members can become involved with the Field & Fork Program in a number of ways. If you have a general inquiry after reading this page, please email Anna Prizzia. To stay up to date on our events, programs, and opportunities, follow us on Facebook and Instagram.
Classes
The Farm and Gardens offer space for hands-on and project-based learning for your class. Whether you are looking for a one-time field trip to demonstrate a concept or want your students to explore a topic or system in the field throughout the semester, we can help you achieve your goals. We can help you explore other resources for experiential learning about food systems and connect you to community partners with an interest in service learning. If you would like to come to the Gardens or Farm for a tour, a one-time program, or longer-term involvement, please email Anna Prizzia.
Research
The Field & Fork Program is primarily focused on teaching and student research. The program has spaces for students to develop independent research projects, as well as opportunities for internships for credit. Our program also offers ideas, support, and can help connect people to resources for faculty and graduate research in sustainable agriculture and food systems. We are always open to new ideas and ways to collaborate. If you have an idea, please feel free to email Anna Prizzia.
Volunteer
We welcome those who wish to help in the Gardens and at the Pantry, regardless of agricultural background or experience. We are happy to have those with extra agricultural and life sciences expertise to lend a guiding hand.
If you’re interested in volunteering this fall, please fill out this Volunteer request form, and we’ll get back to you with the list of opportunities when the semester starts.
Faculty & Graduate Assistant Teams
We offer a two-year MS graduate assistantship for a faculty-student pair, to conduct research on sustainable agriculture and food systems at the Field & Fork Farm and Gardens.
Stay up to date on events and opportunities by following us on Facebook and Instagram.
Internships
Do you need to complete an internship or research for your major? Are you looking for a way to gain more experience in farming or food systems? Searching for a work study opportunity? The Field & Fork Program offers many opportunities to gain professional, hands-on experience for any major. Please visit the internships page for more information.
Volunteer
At the Farm
We welcome volunteers during the fall and spring semesters to join us for a three-hour farm shift. Look for sign-up information in September 2025.
At the Alan and Cathy Hitchcock Field & Fork Pantry
To learn about the operations of a pantry and help with inventories and stocking shelves, or to host a food drive, visit the volunteer page.
Classes
Many classes are taught in collaboration with the Field & Fork Program in a host of different disciplines. Below are some examples of past courses. For more information on current classes being taught in collaboration with the Field & Fork Program, check out our Facebook page, or visit the Classes page.
Example Classes:
AEC 4504 Curriculum & Program Planning for Agricultural Education
ALS 4932 Urban Agriculture and Food Systems
AGR 3501 Environment, Food, and Society
AGR 4212 Alternative Cropping Systems
AGR 4214C Applied Field Crop Production
AGR 4231 Forage Science
AGR 4320 Plant Breeding
AGR 4932 Tropical Crop Production
AGR 6442C Physiology of Agronomic Plants
ANT 6930/4930 Tropical Gardens: Creating a Latin American Garden
ALS 3153 Agricultural Ecology
ALS 4932 UF Community Farm Practicum
ARC Design Studio – Design/Build Project Garden Seating Area
ART 4639 Advanced Experiments in Art and Technology
ART 6933 Consumption, Production, Digestion, Excretion: Graduate Seminar in Art and Technology
EVS 3000L Environmental Science Lab
PLS 3004C Principles of Plant Science
SWS 4602C Soil Physics
Graduate Assistantship
The Field & Fork Campus Food Program offers graduate assistantships to conduct research on sustainable agriculture and food systems. The graduate assistantship is for two years, with our next one starting in Fall of 2025. Applications will be accepted during the Fall of 2024. For more information, please contact Kelli Brew.
Clubs
Many clubs participate with our program by helping in the Farm and Gardens, hosting food drives, or volunteering with the Alan and Cathy Hitchcock Pantry. Some groups work with us to host or collaborate on events and programs, such as:
If your club would like to host a food drive for the Pantry, visit the Alan and Cathy Hitchcock Pantry site. If you would like to participate with the Gardens, please contact Kelli Brew.
