The
Educational
Farm
At the heart of the American Farm School education is the Institution’s diversified Educational Farm, a living laboratory for students of all ages. The Farm offers hands-on experiences that amplify academic learning, bridge disciplines, and spark science-driven innovation.
Student engagement in production, project management and new product development provides invaluable, real-world learning, while product sales support the School’s extensive scholarship program.
Dairy Farm
The School’s Dairy Farm is a center for education and demonstration – in real-world conditions – of the breeding, nutrition, housing, veterinary care, and proper milking practices for dairy cows. Every year, it trains thousands of AFS students as well as visiting students and farmers.
The purebred Holstein herd dates back to 1935 and is ranked in the top 12% of herds worldwide in terms of phenotypic and productive characteristics. The Dairy Farm is a member of and is monitored by the International Holstein Association.
Poultry
The School’s Poultry Farm produces and markets Omega-3 eggs, barn eggs, turkeys, broiler chickens, pullets, and day-old chicks. Students participate in every aspect of operations – from feeding, housing, medical care, and production to packaging and sales.
The Poultry Farm has an ongoing collaboration with the Aristotle University of Thessaloniki, the Technological Educational Institute of Thessaloniki, and other international academic and industrial partners. The continuous development of Omega-3 eggs is its primary research goal.
Horticulture
Other living labs on the Farm include the campus olive groves and vineyard, fruit orchards, vegetable gardens, greenhouses, field crops, a snail farm and more.
In the educational vineyard/winery of the School, red wine is produced from the Xinomavro variety. The horticulture team also produces small quantities of olive oil, honey, vegetables, beer, tsipouro, and fresh flowers.
AFS Products
The Educational Farm produces products of high nutritional value. Flavors that have nurtured entire generations, as well as innovative agri-food products, are available in major food chains as well as in the shop located at the School’s premises.
The revenue from product sales supports the Scholarship Program and other educational initiatives.
Fresh Pasteurised Cow’s Milk
The American Farm School introduced the fresh pasteurized milk to the Greek market in 1935. Our cow’s milk comes exclusively from the School’s Dairy Farm, where it is collected, pasteurized, and packaged within a few hours, and is available in the market less than 24 hours after milking. Due to the lack of processing, the milk retains its authentic rich taste with its natural fats. It is available in both whole and light versions.
Traditional Yogurt
The traditional yogurt is produced by the milk of the cow herd of the Farm School which is bred with non-genetically modified feeding stuffs and with strict hygiene, safety and quality rules. It’s an excellent choice for all consumers. It’s a whole fat yogurt with rich but light flavor.
Strained Yogurt
The strained yogurt is made from freshly collected, whole cow’s milk from the American Farm School. The traditional method of natural straining gives it a rich and creamy texture and high protein content. It is available in both whole and light versions.
Three liters of fresh milk are required for the production of one kilo of strained yogurt. It is an entirely natural product without preservatives, hormones, pectin, sweeteners, or added cream.
Semi-hard Cheese
The high-quality semi-hard cheese is made exclusively from the fresh cow’s milk of the School and is packaged at our facilities. It has a rich taste and aroma and is aged for four months. It is also available in slices, as well as in oregano and paprika flavors.
Omega-3 Barn Eggs
The new Omega-3 barn eggs from the Educational Poultry Farm of the American Farm School are produced by three breeds of hens that live in free-range conditions. This guarantees the well-being of the hens, leading to superior quality and variety eggs, rich in beneficial Omega-3 fats.
As part of its mission for sustainable development and innovation, the School – with this new initiative – promotes the well-being of the hens and sustainable agriculture.
Omega-3 Eggs
The American Farm School Omega-3 eggs, developed in collaboration with the Aristotle University of Thessaloniki, were the first Omega-3 eggs to be released in the Greek market. These products are made using a controlled feeding method for the hens, based on flaxseed. They are rich in polyunsaturated Omega-3 fats and are classified as innovative additional-nutritional value food group, with significant health benefits for consumers, as they contribute to the production of good cholesterol and reduce the risk of heart disease.