St. Luke’s Rodale Institute Organic Farm

St. Luke’s Rodale Institute Organic Farm

St. Luke’s University Health Network is committed to raising awareness about the importance of healthy eating and the impact of food choices on overall health and well-being.  Through our partnership with Rodale Institute, we are creating a “farm to hospital” operation, growing organic produce for our patients, visitors, employees and community.

St. Luke’s Rodale Institute Organic Farm is located on 14 acres at St. Luke’s Anderson Campus in Bethlehem Township.  Certified Organic, the farm produces 70 varieties of 30 types of produce – vegetables and fruit -- supporting St. Luke’s cafeterias and the Community Supported Agriculture (CSA) program for St. Luke’s employees. The St. Luke’s Farm aims to connect soil health with human health by bridging the gap between farming and healthcare.


St. Luke’s Rodale Institute Organic Farm - Vegetables


What’s in Season?

Spring: Herbs, Lettuces, Broccoli, Kale, Peas, Scallions, Kohlrabi, Plant Sales, Peas

Summer: Peppers, Eggplant, Sweet Corn, Tomatoes, Summer Squash, Cucumbers, Melons, Edible Flowers, Beans, Raspberries, Husk Cherries, Cherry Tomatoes

Autumn: Cauliflower, Cabbages, Winter Squash, Onions, Sweet Potatoes, Leeks, Potatoes, Carrots, Beets, Bouquets


"Down on the Farm”- 2023 Updates

  • Wholesale distribution to twelve St. Luke’s hospital kitchens to supplement the chefs menus with organic produce.
  • The St. Luke’s farm produces 150 shares for 6 sites of the Employee Wellness CSA program.
  • Beginning in 2022, the farm continues to implement perennial crop systems. This includes blueberries, raspberries, blackberries, apples, strawberries, melons, and pears.
  • The farm is welcoming six seasonal interns to support in all aspects of organic production.
  • The goal of the farm is to grow 60,000 pounds of produce this season, all to be distributed through the SLUHN.


St. Luke’s Rodale Institute Organic Farm - Sunflowers
Drone Shot of Anderson Campus & Organic Farm


Meet Our Farmers

Ross Williams

Ross Williams, Farm Technician – Annual Production
Ross specializes in annual production as a farm technician. He finds working on a farm to be meditative and therapeutic and loves to be outside especially on the warm summer days. Outside of work Ross loves to cook and have a garden of his own. He tries to preserve as much fresh organic produce for the winter months.

Elyse Suter

Elyse Suter, Farm Technician – Distribution Coordinator
Elyse serves as a Farm Technician specializing in distribution at the St. Luke’s Rodale farm. She is responsible for overseeing packhouse operations. This is her third season at the farm and eighth year working directly with fresh produce sales and food safety policy. Elyse is passionate about food sovereignty, education and providing equitable access to healthy foods for all. Outside of work, Elyse enjoys hiking with her Siberian husky Moon, seeing live music, reading, and cooking.

Katelynn Erm

Katelynn Erm, Farm Technician – Perennial Production
Kate serves as a Farm Technician at the St. Luke's Rodale Institute Farm and focuses in perennial production. Her passion for growing food began in the community gardens of Appalachian State University, where she gained a Bachelor of Science degree in Nutrition & Foods. In her free time, Katelynn enjoys snowboarding, being by the water, practicing her leatherwork, and spoiling her cat, Midas.


Ed Nawrocki, President and Charles DeLeva, Executive Chef at St. Luke’s Anderson discuss how the farm benefits patients at St. Luke's.

St. Luke’s Rodale Institute Organic Farm on the peak.

The PEAK TV Logo

NationSwell Documentary - From Farm to Patient: How One Medical Facility is Rethinking Hospital Food.

Fresh Produce and a Fresh Perspective.