LaFarm beginnings were funded with grant money from the Clinton Foundation and Lafayette College administration. By 2012, Sarah Edmonds was hired as an employee of the college to manage the farm which cemented the financial structure. Lafayette College currently contributes $11,000 to the operating budget, as well as paying the salary of the food and farm manager, which is currently Josh Parr. Produce that is grown by the farm is sold through three main markets, Lafayette College Dining Services, The Kellen Foundation which is a local wholesaler, and the weekly on-campus farm stand. Revenue from these three markets feeds back into LaFarm to help fund the next season’s crop.
Since 2013 when production was first tracked, LaFarm has been annually increasing their production quantities and keeping those levels high which has led to issues of workers feeling stressed to maintain production and not able to focus on the educational pursuits of LaFarm.