Established in 1998, the Local Food Project at Airlie grows 4,500 pounds of organic vegetables, fruits, herbs, and flowers each year for the Airlie Center kitchen. The project demonstrates the significant role local food can play in an institutional setting. Garden staff work closely with chefs to integrate flavorful, nutritious, fresh-picked produce into delicious dining room meals.

The Local Food Project also engages the regional community by hosting workshops, seminars, and conferences for food growers of all levels—from the backyard gardener to the aspiring small farmer. The project serves as an educational hub information about eating, producing, and supporting locally grown food. Learn more about the Local Food Project at Airlie.