To enhance the freshness of our food offerings without compromising our commitment to quality, Parkhurst maintains an innovative local purchasing program we call FarmSource™. FarmSource is an initiative to seek and build partnerships with some of the finest local growers, family-owned farms and producers of food in our communities.

Our FarmSource initiative enabled us to develop a model to direct local products from our partners into the hands of our suppliers and onto the plates of our guests. This program greatly reduces the distance food travels from harvest to table. We strive to empower our suppliers to focus their purchasing efforts on procuring from local food producers.

Today, we work with more than 250 local farmers and producers, all within a 250-mile radius of our locations. We are proud to source more than 20% of our food locally, which represents $23.6 million in local purchases.


Farm Alliances
Penn's Corner Farm Alliance, Pittsburgh, PA

Penn’s Corner Farm Alliance in Pittsburgh, PA, helps to support more than 30 member farms.  Our local partnership with Penn’s Corner Farm Alliance supports fresh fruit, vegetables and other farm-fresh food grown in Southwestern Pennsylvania, all while we receive fresh and local products that Parkhurst chefs prepare at our dining venues in Pittsburgh and surrounding regions.  

Local Foods, Chicago, IL

Local Foods works directly with small local farms and vendors to ensure quality, freshness, and building a robust community that encourages the best practices and supports their local food systems. They sell only products that are locally sourced, locally produced, or sourced from a single, ethical producer.

Local Food Hub, Charlottesville, VA

Local Food Hub’s mission to partner with Virginia farmers to increase community access to local food. They provide the support services, infrastructure, and market opportunities that connect people with food grown close to home. They grew out of a community-supported discussion that identified a need for greater linkages between small family farms and institutions seeking local food. 

Lancaster Farm Fresh Cooperative, Lancaster County, PA

Lancaster Farm Fresh Cooperative is a non-profit, organic farmers cooperative of 75 farms in Lancaster County, PA.  We support their organic farmers who create healthy, high-quality foods from highly maintained and enriched soils on small scale farms.

Common Market, Philadelphia, PA

Common Market of Philadelphia, whose mission is to strengthen regional farms while making the local bounty accessible to the community and the institutions that serve them. We help to support local farmers and to make local food affordable and accessible on the wholesale level.

Headwater Food Hub, Ontario, NY

Headwater Food Hub is a true hub. Their philosophy is that food is a collective approach, and they are the source driving change to our NY state food system. They are cultivating a community by making their local supply chain a full circle that encompasses those who produce and grow our food, with those who prepare and enjoy it. Headwater Food Hub represents a revolution in the way food moves through our world by making local, regional products easily accessible and affordable.

Wild Purveyors, Pittsburgh, PA

Wild Purveyors offer outstanding quality through partnerships with passionate farmers and food artisans. All of their farm partners exercise the highest level of standards in the foods they grow and produce. Whatever the chosen focus of operation, the farms that they represent all exercise sustainability in their production. From the largest to the smallest, and a wide variety in between, Wild Purveyors works with the best food producers out there.

College Farms
Bard College, Annandale-on-Hudson, NY

Located on the northern edge of Bard’s 1,000-acre Hudson Valley campus, the 1.25-acre farm provides sustainably grown produce to the campus community through our dining service provider and a seasonal farm stand. Our farm is a working demonstration of Bard’s commitment to sustainability and climate solutions. Guided by the National Organic Standards and moving toward a no-till management strategy, we strive to use practices that improve soil health, sequester more carbon, and build climate resilience.

Bucknell University, Lewisburg, PA

Located on a hill above the South Campus Apartments, Bucknell's 5-acre farm offers an interdisciplinary space for academic connections, sustainable food production, student life and wellness and community engagement. Established in 2018, the farm builds on the success of the Lewisburg Community Garden, a collaboration between the University and Lewisburg Borough that addresses local food insecurity by growing organic produce for a nearby hot-meal program.

Delaware Valley University, Doylestown, PA

Delaware Valley University (DelVal) offers 60 acres of land used by students studying horticulture.   What’s beneficial is that Parkhurst can purchase produce from student gardens including apples, peaches, tomatoes, beans, cabbage, and sweet corn from the farm, while they enjoy the fruits of their labor in our cafés!

Saint Francis University, Loretto, PA

A greenhouse is as good as a grocery store for Parkhurst chefs at Saint Francis University.  Chefs have been growing lettuce, parsley, thyme, sweet basil, stevia, cilantro, rosemary and cosmos, which are edible flowers, in the campus greenhouse.  The Parkhurt dining team takes pride in the sustainability movement by composting, growing their own and recycling, partnering with Saint Francis to promote a farm-to-table experience. In addition to reconstructing planting beds, professional grade soil-less mix was purchased from a local purveyor and an irrigation system was installed.  

Chatham University, Pittsburgh, PA

Parkhurst chefs purchase shares of honey as part of a community-supported agriculture (CSA) relationship at Chatham University.  The honey is harvested from apiaries installed at Chatham’s sustainable 388-acre Eden Hall Campus in Richland Township, about 18 miles north of the University’s 39-acre Shadyside Campus.  Parkhurst chefs use CSA shares of honey to prepare baked goods like baklava, use as a marinade for grilling chicken and even incorporate with a fresh variety of herbs like basil, chives and oregano grown in the campus greenhouse, to make a honey Dijon vinaigrette. 

Allegheny College, Meadville, PA

The Carr Hall Garden (or Carrden) is an educational and production garden located directly on Allegheny's campus, a few hundred yards from the main dining hall and kitchens. Students in the Small-scale Production Agriculture class (in the Environmental Science and Sustainability Department) create the crop plan each fall for the following year, so each crop and variety is chosen by students.

Rooftop Farms And Corporate Gardens
Reed Smith, Pittsburgh, PA

This isn’t your typical garden.  It’s the Lion’s Den Rooftop Terrace of Reed Smith, a Pittsburgh global relationship law firm, where Parkhurst grows four different kinds of tomatoes including beefsteak, speckled Roma, tigerella, and banana legs. Fresh tomatoes are a “pick” away for our chef, who uses the popular garden plant in everything from fresh mozzarella (that he makes from fresh mozzarella curds) and heirloom tomato salads, as a white pizza topping, to a healthy condiment in the deli and grill for the 200 guests he serves lunch to daily.

Pittsburgh Steelers, Pittsburgh, PA

Even professional athletic organizations like the Pittsburgh Steelers get a dose of “urban” gardening from Parkhurst Chef Kevin Blinn, who grows sage, basil, rosemary, cilantro, parsley, oregano, thyme, and purple basil.  “Everything that I grow is used in the preparation of fresh food for the players,” says Chef Blinn.