Farming Flyers

175 years ago, John Stuart shook hands with Father Leo Meyer, S.M., closing the deal that would lay the foundation of UD — literally. That day, Meyer purchased Dewberry Farm, and the property began its journey from vineyards and pastures to the sprawling campus of the University of Dayton. 

UD’s days as a working farm may be long gone, but students, faculty and staff are back at it through Flyer Farm, with sustainability, community, and education at their roots.

In 2017, students from the university's Hanley Sustainability Institute wanted hands-on experience in urban agriculture. At Old River Park, six small, faded tennis courts once owned by NCR Corp. became the foundation of this operation. 

The farm started as a few garden beds and a small compost initiative. Eight years later, it has evolved into a full-scale composting and agricultural operation. Colorful vegetables and vibrant flowers grow in rows. Fruit trees yield crisp apples, peaches and plums. The air is fresh and alive with bees buzzing and chickens clucking. 

Nothing at UD happens without the common good at its core, and Flyer Farm is no exception, said Patrick LaPerle, manager of the university's compost operations. 

“We’re using all the food waste — or else it would probably end up in a landfill,” he said.  “We process it into compost, the compost goes into the garden, and the garden gives us produce. Then the produce goes back into the community, so it's a full circle. I feel like we’re actually doing our little part for the environment." 

The majority of produce goes to Miami Valley Meals, an organization that uses donated food to prepare meals for those who are food-insecure. The rest goes to Food4Flyers, a student food pantry run by the Brook Center. 

Flyer Farm is also an asset for student research, employment and wellbeing. The farm hires student employees and collaborates with academic programs. UD’s Engineering Innovation class is challenging students to develop solutions to some of the farm’s tasks and operations. Students in biology, health sciences, dietetics and computer science courses also conduct experiments and gain hands-on experience in their fields.

Steven Kendig, executive director of energy utilization and environmental sustainability, said he hopes the farm becomes a space for students to hang out and take a break from technology or daily life. 

“What I’m hoping is that the word gets out about what’s going on over here and we can make the campus a place students want to gather,” Kendig said. “We want to offer opportunities for students to hang out with the chickens, or learn about bees, or whatever it is they want to do. Then they can come over here and do that.” 

In a technological age vastly different from when UD was founded, Flyer Farms cultivates both food and minds. If Stuart looked back and could see what his property would become, he’d find Flyer Farm, and UD looking forward.