The crisp spring air carried the scent of fresh earth and happy cows as our group from Notre Dame pulled into Homestead Dairy. Nestled amidst rolling fields just a short drive from the University, this family-owned farm isn't focused on just milk production; they're cultivating a deep commitment to sustainability that's truly inspiring. We had the privilege of spending an afternoon with the folks at Homestead, eager to learn firsthand about their holistic approach and how Notre Dame plays a role in their operations.
From the moment we met our hosts Jill and Brian Houin, it was obvious they have a deep connection to their cows, the land, and our planet. Jill, dressed appropriately in a cow patterned vest and slides, shared the origin story of the farm. In 1945, Elmer and Lena Houin began their family business with a two-room farmhouse and a few chickens and cows. Every family decision since has focused on ‘how can we get better’. Now in 2025, Jill, Brian, and other fourth-generation Houins manage the 6,000-acre farm with the help of 70 employees and 5,000 cows.
We began our tour in the milking parlor, where I was impressed by the efficiency and the evident care taken with the animals. Brian emphasized their focus on cow comfort. The cows have access to clean water, and are handled with gentle care. Pedicures, back scratches, and memory foam mattresses all contribute to highly functioning cows. “We want the cows to be as relaxed as possible. This contributes to higher milk production and longer longevity”, shares Houin. When asked about the cows' diet, Houin details the five different diets that meet the protein and mineral needs of the animals. “They are treated like performance athletes.”
Adding to their comfort, the farm introduced robotic milking in 2017, which analyzes each cow and adjusts the machine based on each animal’s individual udder shape. The dairy has 2000 cows that are milked at their convenience. We got to see the cows approach the robots, have their udders massaged and cleaned, and be milked. The average milking time for a cow is seven and a half minutes, and the farm garners approximately 44 gallons of milk per day. Using a Pavlovian system, cows are rewarded with each milking. Adds Houin, “Because the cows often come back just to receive a treat, the robots have a process of rejecting cows if they return too soon after milking.”
The farm’s commitment to sustainability is evident in the way they repurpose agricultural resources. “Cows are the greatest recyclers,” jokes Houin. Cow manure is used in growing acres of corn and soybeans and the corn silage is then used to feed the cows throughout the year. Another impressive aspect of their operation is their attention to water conservation. Traditionally, cows are water-intensive livestock that can utilize considerable fresh water supplies for dairy production. Homestead carefully manages their water usage by implementing strategies to capture and reuse water whenever possible, thereby reducing the overall volume of water needed for milk production.
A favorite part of the visit for many, was seeing the newborn calves. With several babies born daily, the farm employs ten veterinarians. Three new technologically advanced calf barns were introduced in 2015. As we frolicked and petted the young calves, we learned that the space allows them to self-feed and live communally, thereby contributing to their overall health.
We finished the tour with a visit to where waste transforms into energy. Using Grind2Energy, the University grinds food scraps and transports them to the farm. While the smell was less than desired, it was incredibly impressive to see the 13-foot deep pool of slurry where cow manure and Notre Dame’s food grinds are held. The anaerobic digester generates methane from the waste, which is transformed into electricity and sold to a local power company. The electricity generated can power over one thousand houses per hour. In the U.S., nearly 60% of food waste is sent to the landfill and is the largest single category of municipal waste. The relationship between Notre Dame and Homestead Dairy allows us to divert food waste from the landfill and support more sustainable energy creation.
Leaving Homestead Dairy, I felt a renewed sense of optimism about the future of agriculture and the impact Notre Dame has locally. It's clear that sustainable farming isn't just a buzzword here; it's a deeply ingrained philosophy that guides every decision. The Houin family and their team are demonstrating that it's possible to produce high-quality food while simultaneously nurturing the land, caring for their animals, and contributing to a healthier planet. Before we left, we asked Houin what keeps him up at night. “There’s several things I’d like to see in the future. I’d like to collect more waste to produce enough energy to fully sustain the farm and further supply the local community. I’m also very interested in the research on using reverse osmosis to produce clean water from manure waste.”
If you ever have the chance to visit Homestead Dairy, I highly recommend it. It's an inspiring glimpse into a world where tradition and innovation meet sustainability. It's a journey from plate to energy that leaves you feeling good about Notre Dame’s contributions and hopeful for the future of farming.
To learn more about Notre Dame’s food waste initiatives, visit https://green.nd.edu/resources/impacts-of-food-production-waste/.
Originally published by at experience.nd.edu on April 28, 2025.