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CAN (ON): University of Guelph Has A New Controlled Environments Professor
The School of Environmental Sciences is pleased to welcome Thomas Graham as the new PhytoGro Research Chair in Controlled Environment Systems
Thomas Graham is the new PhytoGro Research Chair in Controlled Environment Systems
The School of Environmental Sciences is pleased to welcome Thomas Graham as the new PhytoGro Research Chair in Controlled Environment Systems.
In this new role, created through a $1 million donation from PhytoGro Canada, a PRM Inc. company, Graham will lead cutting edge research to develop novel approaches in controlled environment plant production systems in a range of applications from urban agriculture and phytopharmaceutical applications to space exploration.
“Thomas has a strong resume with impressive industry connections,” says Prof. Jon Warland, director of the School of Environmental Sciences. “He is well known in the American, German and European space agencies for his bio-regenerative life-support research, and it is great to have his unique skill set and knowledge part of our faculty.”
One of Graham’s primary areas of focus will be the optimization and standardization of plant-based medicine production, including medicinal cannabis.
“Most of the global population still relies on plant-based medicines as their primary medical intervention,” says Graham. “This puts an enormous and unsustainable pressure on the largely wild-harvested plants. Bringing these crops into controlled environment production will improve the quality, consistency, and safety of these medical commodities while also relieving the pressure on wild populations.”
“We feel extremely fortunate to be working with Professor Graham and the whole team at CESRF,” shares Ken Clement, founder of PRM Inc. “My dreams of producing plant-based medicine to pharmaceutical standards would not be possible without the efforts of the entire team and for that, I will be forever grateful.”
“I’m very excited for the opportunity to leverage leading-edge technology to tackle many of the pressing issues of our time,” says Graham.
“The University of Guelph is in a truly unique position to make major advances in several key areas including plant-based medicine production and standardization, addressing food insecurity, and advancing human space exploration through bioregenerative life-support.”
Graham is also very passionate about how controlled environment agricultural production can solve food insecurity issues in Canada and around the globe.
Graham has been the Research and Development Manager at the University’s Controlled Environment Systems Research Facility since 2015. Prior, he held a prestigious post-doctoral research fellowship at N.A.S.A. at the Kennedy Space Centre. He received both his Ph.D. and MSc from the University of Guelph. His B.Sc. is also from the University of Guelph, with part of the degree completed through an exchange with the University of Stirling in Scotland. To date, he has published 37 peer-reviewed articles.
Publication date: Thu, 26 Sep 2019
Thinking Outside The Box: RIT Hydroponic Farm Changes The Dining Experience
The lettuce is tasting fresher at RIT’s main campus since the university installed a hydroponic farm-in-a-box behind the Student Alumni Union
September 23, 2019
A. Sue Weisler
Inside the 40-foot-long farm-in-a-box, farm manager Dave Brault harvests some leafy greens. By using a vertical hydroponic system, Brault is able to maximize the farms growing space.
The lettuce is tasting fresher at RIT’s main campus since the university installed a hydroponic farm-in-a-box behind the Student Alumni Union.
Made from an upcycled freight container, the new RIT Hydroponic Farm will provide fresh produce for the chefs who serve nearly 14,000 meals on campus every day. So far, the farm has produced roughly 40 pounds of greens since farm manager Dave Brault started harvesting in early August. Once Brault establishes a consistent growth cycle, he hopes to harvest roughly four times per month.
A. Sue Weisler
Produce from the farm is already being used in Brick City Café and by RIT Catering. In the future, the produce will be used at all dining areas on the main RIT campus.
Rather than using soil to grow plants and provide them nutrients, plants on a hydroponic farm get everything they need from water. Using a vertical hydroponic system for RIT’s farm, Brault anchors the seedlings in a breathable mesh that allows for water flow, and he hangs them from the ceiling in long containers to maximize space.
RIT is one of few universities in the United States that has implemented a hydroponic garden to help sustain its dining needs. Stony Brook University, the University of Arkansas and Clark University have also had success using the same hydroponic set-up RIT adopted, purchased from Freight Farms.
“It helps us stand apart from other universities. This is how we keep RIT and RIT Dining at the forefront of innovation,” said Denishea Ortiz, director of strategic marketing and retail product management for Auxiliary Services. “It is one of many steps that we have taken to highlight the fact that RIT has an innovative campus beyond the classroom.”
Right now, Brault is focusing on growing smaller, leafy greens like basil, cilantro, kale, arugula and different varieties of lettuce. Going forward, he will get feedback from RIT chefs to see what types of produce are in high demand.
“This is square one and from here we have a huge opportunity to turn this farm into something lasting and impactful,” said Brault. “Hopefully, other universities will see that it can be done and that the logistical challenges in implementing something like this are not insurmountable.”
Gabrielle Plucknette-DeVito
Emma Junga, a third-year mechanical engineering student with a concentration in energy and the environment, works at the farm a few days a week. After taking a tour of the farm, Junga was interested in the process and asked Dave Brault for a job. Now, she helps care for the plants, including planting and harvesting, and helps give tours to help share information about the new farm.
Ortiz explained that the goal is to provide produce for all dining facilities on campus. Before they can roll things out on a larger scale, Brault and RIT Dining are experimenting with the growth cycles and outputs to learn what the farm is capable of.
The greens from the hydroponic farm are currently supplying produce for Brick City Café and are being used by RIT Catering.
“Brick City Café is known for its salad bar, thus the proximity of the farm is a chance to provide a literal farm-to-table experience,” Ortiz said. “The produce is fresher and contains more nutrients.”
Before coming to RIT, Brault built and established his own hydroponic farm in the Finger Lakes region of New York. Brault said he looks forward to the unique opportunities the university can provide with its plentiful resources of man-power, brain-power and technological innovations.
“Farming is not something that most people would think involves a lot of technology, but the industry needs these advances to address the challenges that are coming our way,” he said. “I think RIT will continue to find ways to innovate and use technology to help farmers move forward.”
Commercial Aquaponics Workshop At Auburn University
Are you trying to break into the aquaculture industry or already working in the field and looking to gain additional expertise for career development?
Auburn University’s Aquaculture And Fisheries Business Institute
Will Hold A Commercial Aquaponics Workshop
In Auburn, Alabama From 11-13 November.
24 September 2019
The workshop will include two days of lectures, hands-on activities and a tour at the Aquaponics Greenhouse at the Auburn Fisheries Station. On the third day, there will be a field trip to a commercial aquaponics facility in Birmingham, Alabama. Attendees will have the opportunity to see and hear about commercial aquaponic systems and their operations.
Aquaponic Workshops are offered as a response to the community’s overwhelming interest in aquaponics. Participants will receive detailed instruction on the basics of aquaponics, a tour of the school’s fish and plant greenhouses and guidance on designing and constructing aquaponics systems. No prior skills or training are required.
A combination of aquaculture and hydroponics, aquaponics combines the practice of raising aquatic animals in tanks with the cultivation of plants in water. An aquaponics system utilizes the animals’ waste to nourish the plants, while the plants, in turn, help clean the water.
Presenters include Mr. Huy Tran, Dr. Jesse Chappell, Dr. Terry Hanson, Dr. Fred Petit, and more. Seating is limited to 30 people so please register early.
Please contact David Cline, clinedj@auburn.edu or Amy Stone at Amy@aquaticed.com for more information or visit Auburn University's aquaponics page
Click Here To Register For The Auburn's Workshop
On 11/11-11/13/2019
BREAKING NEWS: Gordon Food Service-Square Roots Partnership’s First Indoor Farm Campus, Next-Gen Farmers
Gordon Food Service and Square Roots, the technology leader in urban indoor farming, today celebrated the opening of their strategic partnership ’s first co-located farm at a ribbon-cutting event on the campus of Gordon Food Service’s headquarters in Wyoming, MI
SEPTEMBER 30, 2019
Gordon Food Service and Square Roots, the technology leader in urban indoor farming, today celebrated the opening of their strategic partnership ’s first co-located farm at a ribbon-cutting event on the campus of Gordon Food Service’s headquarters in Wyoming, MI. In addition to executives and staff from both companies, guests included customers and local, state, and federal government officials. Attendees learned more about the facility, the first of its kind hosted by a broad-line foodservice distributor, including a tour of the indoor farm’s operations.
An artist's rendering of the new Square Roots' indoor farm at Gordon Food Service, Wyoming, Mich. ( Courtesy Square Roots )
In his remarks, Rich Wolowski, president and chief executive officer of Gordon Food Service, said, “We’re building exciting relationships with change agents that are helping to reshape how food is produced, prepared, and served — and Square Roots is a great example of leading-edge thinking and technology driving new solutions. We know it’s imperative that we participate in the future, today, to ensure we are relevant tomorrow, and this is a model that could help revolutionize our food systems. And it’s great that we can prove the concept in our own backyard.”
The modular indoor farm, sited on less than two acres of the Gordon Food Service headquarters property, was almost immediately in production following construction completion earlier this month. The ten cloud-connected growing units, employing sophisticated, digitally-controlled hydroponics and LED lighting systems, are projected to produce more than 50,000 pounds of premium herbs and greens annually, or roughly the equivalent production of a traditional 50-acre farm. However, unlike more typical agriculture, the Square Roots produce will be non-GMO, pesticide-free, and harvested all year long. Initial crops will include basil, chives and mint. The herbs will be sold to local foodservice customers in Grand Rapids as well as throughout Michigan, northern Indiana, and Ohio.
The companies noted that this first farm installation serves as a template, with ambitions to see additional indoor farms on or near Gordon Food Service’s more than two dozen distribution centers across Canada and the eastern U.S.
Tobias Peggs, Square Roots co-founder, and CEO, noted, “This partnership reflects our shared commitment to local, real food and at a scale that will serve people and communities across North America. But it’s also Square Roots’ mission to empower the next generation of leaders in urban farming.
Through our Next-Gen Farmer Training Program, we train future farmers in all aspects of local food systems — from seed to shelf. And with each new Square Roots farm, the Next-Gen Farmer Training Program opens doors for more young people to start exciting careers in the agriculture industry.”
The new farm is tended by a cohort of Next-Gen Farmers selected by Square Roots as part of their unique Next-Gen Farmer Training Program. The paid, full-time and year-long commitment has attracted thousands of diverse applicants eager to be change-makers at the forefront of urban agriculture and contributing to the local, real food movement. Half of the Michigan team hails from in-state while others come from as far away as Texas and New York.
Wolowski said, “We are excited to be the first broad-line foodservice distributor to host an urban farm, with the ability to bring fresh, hyper-local produce to our customers year-round. It’s an important example of our pursuit of innovation to better serve our foodservice customers, and our customers’ customers while answering the growing demand for fresh, nutritious and local food.”
VIDEO: Bibb Schools Install Hydroponic Gardens For Students To Grow Produce Indoors
Many Bibb County Schools have agriculture programs that use outdoor gardens, but at SOAR Academy, there isn't really enough space for one, so school leaders decided to install the district's first hydroponic gardens for students to farm inside
SOAR Academy students can grow vegetables and herbs year-round with a new indoor garden system.
Author: Pepper Baker
PSeptember 23, 2019
MACON, Ga. — Many Bibb County Schools have agriculture programs that use outdoor gardens, but at SOAR Academy, there isn't really enough space for one, so school leaders decided to install the district's first hydroponic gardens for students to farm inside
9th grader Z'nyiah Henderson and 10th grader Imani Ross haven't had a lot of experience gardening before.
"I know my grandma, she likes plants, so I always help her water her plants and stuff, but it's really a journey for me to start at school on something I ain't really ever did before," Henderson said.
Dalia Kinsey, a registered dietitian, says Bibb Schools' new hydroponic indoor garden units make it easy for students to learn how to grow their own produce.
"They're being watered all the time, and there is artificial sunlight being administered really consistently, so it's basically like you're growing plants in ideal conditions," Kinsey said.
Students can grow vegetables like lettuce and bok choy, or herbs like sage and cilantro, and they monitor its progress right from their phone.
"It's a smart unit, so on the app, it shows us when it's time to harvest when it's time to fertilize, when it's time to add water," Kinsey said.
The two units cost about $300 each.
School Nutrition Director Timikel Sharpe says students are seeing the farm to table process firsthand.
"We're teaching students where food comes from and how it's harvested and how it's used and we'll go as far as to use it in the cafeteria when it's done," Sharpe said.
Kinsey says they received the indoor garden units from a joint-partnership grant between a company, called Miracle Gro and the No Kid Hungry charity organization.
US (CO): Podcast About The Park County Farm To School Aquaponics Program
With a USDA Farm to School grant, Rachel turned one of the school’s greenhouses into an aquaponics laboratory
In this podcast, Al Kurki, an agriculture specialist at NCAT’s Rocky Mountain West Regional Office in Butte, Montana, has a conversation with Rachel Jones, Executive Director of Farm to School of Park County.
With a USDA Farm to School grant, Rachel turned one of the school’s greenhouses into an aquaponics laboratory.
Middle- and high-school students of Park County now raise trout and vegetables for food for their schools. In this episode, you’ll hear about the challenges and triumphs using an aquaponics system in a school setting.
Listen To The Podcast Here
Agriscience Program Teaches Urban Farming, Plant Biotechnology To High Schoolers
Agriscience is a new addition this year. The program, housed in a former manufacturing plant on Portland Road, doesn’t have garden beds or outdoor space. Instead, Valenzuela plans to teach students how to use aeroponic systems, growing everything from lettuce to herbs in a tower where plants get water and LED light
By Rachel Alexander – Salem Reporter September 6, 2019
Agriscience teacher Luis Valenzuela shows the aeroponic towers where students will grow plants at Salem-Keizer's Career Technical Education Center. (Rachel Alexander/Salem Reporter)
Salem-Keizer's new program has aeroponic towers and a tissue culture lab. Now, they're looking for a few more students.
Running an agriculture program with no soil is a challenge, but Luis Valenzuela is up to the task.
Valenzuela teaches agriscience at Salem-Keizer’s Career Technical Education Center, a hub where juniors and seniors from across the district take in-depth classes on careers from cosmetology to video game design.
Agriscience is a new addition this year. The program, housed in a former manufacturing plant on Portland Road, doesn’t have garden beds or outdoor space. Instead, Valenzuela plans to teach students how to use aeroponic systems, growing everything from lettuce to herbs in a tower where plants get water and LED light.
“We can grow almost any type of plant,” he said.
The career center started in 2015 as a partnership between the district and Mountain West Investment Corporation, which bought the building and worked with staff to develop programs.
The first offerings were residential construction and commercial manufacturing, and district staff rolled out two new programs each year. With the new agriscience and culinary arts programs, there are a total of 10.
Only 14 Salem-Keizer students had enrolled in the program by the first day of school, and Valenzuela wants more. Most other programs are near their capacity of 60 to 70 students.
That’s in part due to the program’s newness, but staff think it’s also because prospective students and their parents may not realize what’s being taught.
“When you hear ag science — our community doesn’t know what that is,” said James Weber, assistant principal at the career technical education center.
Valenzuela said his curriculum is inspired by urban agriculture and the role plants increasingly play in urban design. As more people look to grow food inside cities, using rooftop gardens or empty buildings, he wanted to focus on the possibilities of indoor agriculture.
“I think there is a stigma with agriculture,” he said. Many people perceive it as only running or working on farms, Valenzuela said, but with his background in horticulture, he’s interested in expanding that view.
Dakota Poehler, a junior at McKay High School, was among the students to sign up. After just one day of class, he proclaimed the program “definitely better than regular school” because of the hands-on aspect and chance to socialize with students with similar interests.
Poehler said he loves nature and wanted to learn more about it. He grew up on his grandparents’ farm in Newberg, where they raise sheep and chickens, and is interested in going into the environmental industry.
In the program, students will work in a tissue culture lab to propagate plants, grow food for a cafe operated by culinary students and have opportunities to partner with manufacturing students to design things like wall hangings with living plants.
First-year students will take courses in ecology, food safety and science, and sustainable plant propagation. Second-year students will study plant biotechnology, learning about genetics to breed and engineer plants.
“The sky’s the limit,” Valenzuela said.
Reporter Rachel Alexander: 503-575-1241, rachel@salemreporter.com
Scaling Indoor Farming At Speed: Square Roots' New Michigan Farm Campus
On September 30, Square Roots will cut the ribbon and officially open our newest indoor farm on the Gordon Food Service headquarters in Wyoming, Michigan
Square Roots | 09.18.19
Company / Updates
On September 30, Square Roots will cut the ribbon and officially open our newest indoor farm on the Gordon Food Service headquarters in Wyoming, Michigan. This is the beginning of a strategic partnership that will see Square Roots’ high-tech farms built on or near Gordon Food Service locations across the continent, bringing high-quality, hyper-local produce to customers all year round.
The Michigan Farm Campus is the beginning of Square Roots and Gordon Food Service’s partnership to bring local food to people in cities across the continent, all year round.
Scalable Urban Farming at Speed
Square Roots’ partnership with Gordon Food Service was announced at the end of March, and our first co-located farm is opening just six months later. This speed is possible thanks to our modular, scalable farm-tech platform. We can bring our model—perfected in a Brooklyn parking lot—to any city in the world, and we can do it fast.
Link To Facebook Video - Opening of Square Roots New Michigan Farm Campus
As our network of farms gets larger, it also gets smarter. Cloud-connected farms and data-empowered farmers learn from each other, enabling Square Roots to replicate success from one location to another, seamlessly. Opening the Michigan farm brings us closer to the vision of a distributed network of indoor farms, bringing local, real food to people in cities across the world—while empowering thousands of next-gen leaders in urban farming through our unique training program.
Data-empowered farmer checking their Square Roots app in a farm.
Love is the Magic Ingredient in Great Tasting Food
Of course, at the center of the Square Roots model are the farmers themselves. It’s their love for the plants that makes our food taste so good! With the food system rapidly changing all around us, there’s never been a more exciting time to forge a new career in farming and contribute to the real food revolution. The Square Roots Next-Gen Farmer Training Program is an incredible opportunity for young, diverse change-makers to learn and take their place at the forefront of urban agriculture.
Thousands of people have applied to our Next-Gen Farmer Training Program, and the demand to join our Michigan farm has been no different. We saw an incredibly diverse group of applicants, with about half local to the Michigan area, and others from as far away as Singapore and Nigeria. (Sadly, we’re only open to U.S. residents right now.) Diversity in perspective is essential for the agriculture industry to build a more complete and sustainable food system—one that can feed 10 billion people by 2050. For example, one of our new farmers, Winn Hermanski, is moving from Texas where he is leaving a career in software sales to join the real food revolution. His understanding of various business models comes with a personal passion for creating solutions for growing urban centers.
Meanwhile, Savevone Sonsyanth, a pre-med graduate from Ferris State University, is bringing her love for real food with practical biology experience and an interest in human wellness to a new career in agriculture. It feels like a natural next step. However, the reality is that there are very few opportunities across the world for young people to make this leap. We’re humbled by these stories as it becomes clear that the Next-Gen Farmer Training Program is captivating the minds of so many young people from across the globe and that so many people are eager to help us figure out a new, sustainable food system. One that is ultimately better for people, the planet, and the economy. We’ll be featuring all of our Next-Gen Farmers on the blog over the course of their year with Square Roots, so keep an eye out for their stories.
The Inaugural cohort of Next-Gen Farmers at our Michigan Farm Campus
We’ve also been fortunate to attract exceptional talent to the management team in Michigan. Brian Mitchell, our new Farm Manager, is coming to us from an 87,000 sq. ft. indoor aquaponics facility in Minnesota. And joining us as Assistant Farm Managers are Lauren Niergarth, a horticulture major from Michigan State University, and Eli Zimmer, a former Next-Gen Farmer from our Brooklyn Farm Campus. Eli’s advancement to farm management is just one example of the Next-Gen Farmer Training Program creating pathways to leadership roles for young farmers.
We are thrilled to be working with Gordon Food Service to bring this farm to life and empower so many young people to become leaders in urban farming while supplying local buyers with delicious food, year-round. “Customers want fresh, locally grown food all year round,” says CEO of Gordon Food Service, Rich Wolowski “We’re now on a path to do that at scale with Square Roots.”
Meet the Michigan Next-Gen Farmers
Katie LaRue, Montague, MI
Former teacher and recent Master’s graduate in environmental protection & agricultural food production
Joshua Van Kleeck, Fenwick, MI
Former retail operations manager
Rebekah Box, Muncie, IN
Recent Ball State University graduate in natural resources & environmental management
Amal C. Jennings, Oklahoma City, OK
Former soil farmer
Savevone Sonsynath, Grand Rapids, MI
Recent Ferris State University graduate in biology
Jacob Smaby, Grand Rapids, MI
Former teacher
Alyssa Patton, Grand Rapids, MI
Recent Kuyper College graduate in intercultural studies & theology
Winn Hermanski, Dallas, TX
Former tech account manager
Jarad Jaent, Grand Rapids, MI
Recent Hope College graduate in business
For more information, tune into Gordon Food Service’s Facebook on September 30 at 2:30 pm to view the live stream of the grand opening. Plus, subscribe to the Square Roots newsletter and follow @squarerootsgrow for updates
Farmshelf Continues Expansion In Foodservice Channel, Signs Agreements To Bring Vertical Farming To Primary Schools And Universities
Farmshelf, an indoor farming company, today announced continued success in its foodservice channel with the addition of ten primary school system partnerships, and multiple university agreements including University of Illinois at Chicago, which will anchor Farmshelf’s launch in the Midwest next month
BROOKLYN, N.Y.- Farmshelf, an indoor farming company, today announced continued success in its foodservice channel with the addition of ten primary school system partnerships, and multiple university agreements including University of Illinois at Chicago, which will anchor Farmshelf’s launch in the Midwest next month.
Through these partnerships, Farmshelf will provide its proprietary hardware and hydroponic technology that makes growing more than 50 types of leafy greens, herbs and edible flowers easy for foodservice providers, restaurants and hotels. Farmshelf is currently operational in New York, Washington, D.C. and Houston metros with 100 units in operation.
“Schools and universities are on the cutting edge of finding new ways to feed students in a healthful, responsible and cost-effective way, while also educating them on opportunities to reduce waste and grow produce on site,” said Andrew Shearer, founder and CEO of Farmshelf. “Working with foodservice providers in an academic setting is the perfect engagement for us as it helps educate the next generation about healthy eating and responsible, sustainable farming.”
“Farmshelf is ushering in a new way for us to provide fresh produce to students and staff who dine on campus by bringing the farm right to our facility,” said Laura Lapp, Vice President of Sustainability and Culinary Services for Chartwells Higher Ed. “Providing our chefs direct access to a variety of greens and herbs allows them to elevate their dish offerings with fresh, flavorful and healthy ingredients – all at their fingertips. We can utilize Farmshelf as a teaching tool in our educational programming to show students not only how easy it is to grow fresh produce, but to also highlight the wellness attributes and flavor that fresh herbs and vegetables add to a dish.”
Farmshelf’s product is a smart, efficient and visually stunning growing system that brings fresh produce to the consumer, no matter the location. The company uses the latest technology in vertical farming, computer vision and machine learning to grow food to optimize flavor, yield and quality.
“Our mission at Farmshelf is to bring indoor farming to as many establishments as we can, including academic settings, foodservices and restaurants – essentially wherever fresh produce is used,” said Shearer. “We are pleased with the adoption we’ve seen to date in the food community with leading chefs Marcus Samuelsson and José Andrés being passionate users of Farmshelf and supporters of our mission. We are excited to help familiarize and get people excited about this type of food procurement.”
Farmshelf operates on a monthly subscription model with an upfront fee for the unit, as well as options to lease the hardware. Subscription services include monthly seedpod delivery and Farmshelf remote monitoring.
About Farmshelf
Founded in 2016, Farmshelf is an indoor vertical farming company that makes it easy for foodservice providers, restaurants, hotels and schools to grow their own leafy greens and herbs in an attention-grabbing, compact, on-site installation. For additional information, visit: http://www.farmshelf.com.
These UMD Researchers Are Helping Farmers Grow Crops on Urban Roofs
John Lea-Cox, a plant science and landscape architecture professor at this university, and Andrew Ristvey, an affiliate faculty in the department, are working with the D.C.-based farming foundation Up Top Acres to grow crops on urban rooftops
September 6, 2019
The green roof at the top of the Physical Sciences Complex is just one among many around campus that serve as drainage and an ecosystem. (Joe Ryan/The Diamondback)
With the help of University of Maryland researchers, farms across Washington, D.C., are taking watermelons, cucumbers and cherry tomatoes to the next level: the roof.
John Lea-Cox, a plant science and landscape architecture professor at this university, and Andrew Ristvey, an affiliate faculty in the department, are working with the D.C.-based farming foundation Up Top Acres to grow crops on urban rooftops.
Kristof Grina, co-founder and farm director of Up Top Acres, said he initially connected with Lea-Cox and Ristvey a few years ago for help with research and data collection surrounding stormwater management and water retention on their rooftop farms.
Lea-Cox and his team monitor the rainfall, soil temperature and soil moisture on Up Top Acres’ rooftop farms, Grina said. Lea-Cox said he was impressed by the quality of the rooftop produce, which grows across eight farms in Maryland and D.C. The crops are delivered to restaurants downstairs or sold in a community-supported agriculture system.
“There’s like a little bit of Little Italy on the roof down in D.C.,” Lea-Cox said.
Relish Catering, a catering company in North Bethesda, started working with Up Top Acres about a year ago. The company operates about half a mile away from the rooftop farm at Pike and Rose.
The rooftop farm cuts transportation costs for the company, said chef Laura Calderone, since it’s both walkable and bikeable. When she needs ten pounds of pea shoots, for example, she can just load them in her backpack.
“They will literally pick it that morning, and it is going out to our clients that afternoon for the following day,” Calderone said. “Sometimes there are still bugs in it that are moving around, but that’s okay.”
Calderone said Relish Catering has incorporated local rooftop ingredients into salads, salsa verde and tarts, among other dishes.
“Their greens are sweeter and they are not as fibrous,” Calderone said. “You don’t have to manipulate it much. We can let it shine as it is.”
This university’s researchers collect data that gives the farm’s operators “better insight” into how the systems are functioning, Grina said. It lets them know how they’re doing with irrigation practices, and can spur ideas for design improvement.
Lea-Cox and his team also monitor nitrogen and phosphorus levels in the crops. An excess of these nutrients can runoff into local waterways and trigger excessive algae growth. When algae grows too quickly and too abundantly, oxygen levels decline, ultimately killing the fish.
La Betty, an American-style restaurant on K Street in D.C., featured wild rooftop-sourced bouquets on the tabletops. Owner and head of operations Tessa Velazquez said that the flowers last longer than alternatives.
“The story behind it is great,” Velazquez said. “To say that we’re featuring local farmed flowers makes us feel good, makes our customers excited … they’re beautiful and they’re colorful and you really just get that sense of how natural and fresh that they are.”
La Betty is located about two miles from Up Top Acres’ 55 M Street farm in the Capitol Riverfront neighborhood, which opened in 2016. Soon, Velazquez said, she hopes to feature produce from a rooftop farm on her menu.
“I love that they’re actually engaged with the community, as well as really trying to bring that fresh farm-to-table experience — which is a fuzzy term, but they’re really doing it,” Velazquez said. “They’re your neighbors. They’re down the street. They’re not two hours away in Pennsylvania, they are really here.”
Freight Farm Gives University of Michigan Fresh Produce, Sustainability Data
The Freight Farm is a 320-square-foot recycled shipping container outfitted with 256 columns that can grow plants ranging from veggies to flowers. Automated humidity and temperature controls, a hydroponic system and hot pink LED lighting control the plants’ growing conditions
By Caroline Skiver
September 9, 2019 MDining
Sitting down to eat a salad you may think your greens traveled in a shipping container, but it might not occur to you they were grown in one. Yet this will soon be the case for people eating at MDining’s cafés and halls.
The Freight Farm is a 320-square-foot recycled shipping container outfitted with 256 columns that can grow plants ranging from veggies to flowers. Automated humidity and temperature controls, a hydroponic system and hot pink LED lighting control the plants’ growing conditions.
The farm sits on the U-M Campus Farm at the Matthaei Botanical Gardens. While a Freight Farm typically costs around $75,000, this one is being lent to U-M by LaGrasso Bros. Produce.
The Freight Farm is located at U-M’s Campus Farm at the Matthaei Botanical Gardens. (Photo by Aaron Brodkey, MDining)
While the greens produced there will be sold to MDining, the farm also serves a larger purpose as a research project conducted within the Center for Sustainable Systems.
“The project, funded as a catalyst grant by the Graham Sustainability Institute, initially sought to provide evidence-based decision support for institutional buyers (like MDining) who are faced with a barrage of options that may be seen as ‘sustainable,’” says Martin Heller, senior research specialist at CSS.
Yet the researchers had difficulty procuring data on existing Freight Farms, so they decided to generate their own. The energy needed to operate U-M’s Freight Farm — for lights, air conditioning and circulation pumps — will be monitored along with other inputs like water and nutrients. In August, East Carolina University began using the same data collection tool on its Freight Farm to provide more data.
A life-cycle assessment — or LCA — that considers the environmental impact of all stages of a product’s life cycle will be used to compare greens grown in the Freight Farm with those produced by other methods, such as hoophouses at the Campus Farm or those shipped in from states like Arizona or California. The environmental impact of the Freight Farm structure will be factored in as well.
Greens grown close to home may seem like they’re the most sustainable, but Heller said that isn’t always the case.
“It’s easy to assume that the locally grown greens would fare better, but we know from experience with LCAs of food products that, relative to the inputs required for production, transportation may not be a dominant driver of environmental indicators such as energy use and greenhouse gas emissions,” he said.
While the results aren’t in on the environmental impact of the Freight Farm, it offers a unique way to grow produce in small spaces.
Jocelyn Marchyok, a master’s degree student working as an MDining sustainability intern who manages the Freight Farm, holds plant seedlings that will be moved to the vertical columns of the farm’s growing area. (Photo by Aaron Brodkey, MDining)
Jocelyn Marchyok, a recent U-M graduate now pursuing her master’s degree at the School for Environment and Sustainability, is working as an MDining sustainability intern to manage the Freight Farm.
Marchyok is filling up one-quarter of the Freight Farm at a time, allowing her to grow around 3,200 heads of lettuce in two months. As seedlings, batches of plants will rest in trays for two weeks before they’re transferred to the vertical columns.
From a sustainability standpoint, one way the farm is unique is in its limited water usage.
“This is a completely hydroponic system, so in terms of water, we’re going to be using a lot less,” Marchyok said.
“The tank by the columns has 135 gallons and the one with the seedlings uses about 35 gallons of water. The water is continuously recycled through so there’s not really any input of water unless I’m cleaning it out, which should be every two or three weeks.”
Marchyok is interested to see the energy usage, as the LED lights are on about 18 hours a day. The lights generate heat, which in turn requires an air conditioning system and dehumidifier. In the winter, a heater may be needed. The LEDs are supposed to be enough to heat the farm, but Marchyok isn’t convinced this will hold true with Michigan winters.
The end goal of the project is to determine the associated energy use per kilogram of salad greens produced and delivered to MDining. While the duration of the project is uncertain, Heller would like to get data from all four seasons to capture seasonal variation.
In the meantime, people eating with MDining can know that their greens are not only coming from less than five miles away, but are contributing to research as well.
Tags: Campus Farm Center for Sustainable Systems Freight Farm Matthaei Botanical Gardens MDining
These UMD Researchers Are Helping Farmers Grow Crops on Urban Roofs
With the help of University of Maryland researchers, farms across Washington, D.C., are taking watermelons, cucumbers and cherry tomatoes to the next level: the roof
September 6, 2019
The green roof at the top of the Physical Sciences Complex is just one among many around campus that serve as drainage and an ecosystem. (Joe Ryan/The Diamondback)
With the help of University of Maryland researchers, farms across Washington, D.C., are taking watermelons, cucumbers and cherry tomatoes to the next level: the roof.
John Lea-Cox, a plant science and landscape architecture professor at this university, and Andrew Ristvey, an affiliate faculty in the department, are working with the D.C.-based farming foundation Up Top Acres to grow crops on urban rooftops.
Kristof Grina, co-founder and farm director of Up Top Acres, said he initially connected with Lea-Cox and Ristvey a few years ago for help with research and data collection surrounding stormwater management and water retention on their rooftop farms.
Lea-Cox and his team monitor the rainfall, soil temperature and soil moisture on Up Top Acres’ rooftop farms, Grina said. Lea-Cox said he was impressed by the quality of the rooftop produce, which grows across eight farms in Maryland and D.C. The crops are delivered to restaurants downstairs or sold in a community-supported agriculture system.
“There’s like a little bit of Little Italy on the roof down in D.C.,” Lea-Cox said.
Relish Catering, a catering company in North Bethesda, started working with Up Top Acres about a year ago. The company operates about half a mile away from the rooftop farm at Pike and Rose.
The rooftop farm cuts transportation costs for the company, said chef Laura Calderone, since it’s both walkable and bikeable. When she needs ten pounds of pea shoots, for example, she can just load them in her backpack.
“They will literally pick it that morning, and it is going out to our clients that afternoon for the following day,” Calderone said. “Sometimes there are still bugs in it that are moving around, but that’s okay.”
Calderone said Relish Catering has incorporated local rooftop ingredients into salads, salsa verde and tarts, among other dishes.
“Their greens are sweeter and they are not as fibrous,” Calderone said. “You don’t have to manipulate it much. We can let it shine as it is.”
This university’s researchers collect data that gives the farm’s operators “better insight” into how the systems are functioning, Grina said. It lets them know how they’re doing with irrigation practices, and can spur ideas for design improvement.
Lea-Cox and his team also monitor nitrogen and phosphorus levels in the crops. An excess of these nutrients can runoff into local waterways and trigger excessive algae growth. When algae grows too quickly and too abundantly, oxygen levels decline, ultimately killing the fish.
La Betty, an American-style restaurant on K Street in D.C., featured wild rooftop-sourced bouquets on the tabletops. Owner and head of operations Tessa Velazquez said that the flowers last longer than alternatives.
“The story behind it is great,” Velazquez said. “To say that we’re featuring local farmed flowers makes us feel good, makes our customers excited … they’re beautiful and they’re colorful and you really just get that sense of how natural and fresh that they are.”
La Betty is located about two miles from Up Top Acres’ 55 M Street farm in the Capitol Riverfront neighborhood, which opened in 2016. Soon, Velazquez said, she hopes to feature produce from a rooftop farm on her menu.
“I love that they’re actually engaged with the community, as well as really trying to bring that fresh farm-to-table experience — which is a fuzzy term, but they’re really doing it,” Velazquez said. “They’re your neighbors. They’re down the street. They’re not two hours away in Pennsylvania, they are really here.”
Intensive Course In Hydroponic Lettuce And Leafy Greens At University of Arizona
The controlled Environment Agriculture Center Is Offering An Intensive Course In Hydroponic Lettuce And Leafy Greens October 5th Through The 9th
By urbanagnews
September 4, 2019
The Controlled Environment Agriculture Center is offering an intensive course in Hydroponic Lettuce and Leafy Greens October 5th through the 9th.
Lettuces and leafy greens – we eat them every day! (or we SHOULD!) But how do we grow them sustainably with delicious flavor? Join the Controlled Environment Agriculture Center to answer these questions and more during our Intensive Hydroponic Lettuce and Leafy Greens course.
Our esteemed staff and faculty will provide 40+ hours of classroom time and hands on application in the Greenhouses on the CEAC Campus to ensure your hydroponic leafy greens are a success.
About CEAC: The Controlled Environment Agriculture Center (CEAC) is a research institution of The University of Arizona. The CEAC provides Education, Research, Outreach, and Extension activities, and is heavily involved with Agriculture & Biosystems Engineering, Plant Sciences/ES, and Agricultural Technology Management Departments.
Dates: October 5th through 9th 2019
Cost: $1,195
Instructor: Myles Lewis
Location: Controlled Environment Agriculture Center 1951 E. Roger Rd, Tucson, AZ, 85719
For more information on our upcoming courses visit https://ceac.arizona.edu/events/intensive.
To register for this exciting event visit here. Please contact Megan Dragony With any further questions at dragonym@email.arizona.edu or 520-626-9566.
Brookwood Teacher Wins National Award From EPA
Carrie Settles Livers is the only teacher in Georgia to be recognized with the Presidential Innovation Award for Environmental Educators, which recognizes teachers from kindergarten through 12th grade for using the environment as a context for learning for their students
Brookwood High School science teacher Carrie Settles Livers, right, helps seniors Ellie Schutter, center, and Michael Hopf tend to plants on Thursday at Brookwood High School. Staff Photo: Taylor Denman
Carrie Settles Livers
A Brookwood science teacher who operates an aquaponics lab in her classroom was recognized by the Environmental Protection Agency for her innovative approach to teaching environmental science.
Carrie Settles Livers is the only teacher in Georgia to be recognized with the Presidential Innovation Award for Environmental Educators, which recognizes teachers from kindergarten through 12th grade for using the environment as a context for learning for their students.
Settles Livers receives a Presidential Award plaque and an award of up to $2,500 to be used to further professional development in environmental education along with a congratulatory letter from a senior official from EPA and the White House. Gwinnett County Public Schools will will also receive up to $2,500 to fund environmental educational activities and programs.
Up to two teachers from each of EPA’s 10 regions, from different states, were selected to receive this award. The White House Council on Environmental Quality in partnership with the EPA aims to honor, support and encourage educators who incorporate environmental education in their classrooms and teaching methods.
In a Natural Resource Management Course, Brookwood students operate an aquaponics lab and harvest the produce with an entrepreneurial mindset. The produce has been produced and sold at events such as the Lilburn Farmers Market to help raise money for other academic experiences.
“Instead of just having a school garden, we decided we want to fuse (Ag-STEM) with the entrepreneur mindset,” she told the Daily Post earlier this year. “I wanted this program to be sustainable to have seed money to feed people year after year.”
During the aquaponics project, her students learn about the importance of sustainable farming practices and how agricultural farming using scientific concepts of genetics, botany, physics, and environmental engineering can help tackle issues that contribute to food deserts in their community.
The course also provides students with examples of career opportunities in environmental science. The National Sales Director from Organic Valley Farms spoke to students about the company’s sustainable business model. The Chief Executive Officer of Hatponics, which produced the equipment for Brookwood’s lab, shared the story of his startup company.
A representative from the University of Georgia’s extension center discussed fall gardening practices, water consulting firm contracted by Gwinnett County spoke about water conservation and the City of Snellville’s Economic Development Advisor spoke about his honey bee farm and concerns of colony collapse disorder.
Settles Livers has also been named to the University of Georgia’s 40 Under 40 list, was a recipient of a Leavey Award for Excellence in Private Enterprise Education and has organized applications for grants to fund Brookwood environmental science projects.
US (NJ): Mobile Greenhouse Gives Residents Education In Healthy Eating
Onboard the mobile greenhouse and cooking school is a registered dietitian, whose guests on one particular day included the students of Barringer High School
RWJBarnabas Health’s Wellness on Wheels van is traveling around New Jersey, equipping everyone from kids to seniors with knowledge about nutrition, gardening and how healthy foods like fruits and vegetables affect their health. In a country where millions of people don’t eat enough fruits and vegetables, it’s an important service.
Onboard the mobile greenhouse and cooking school is a registered dietitian, whose guests on one particular day included the students of Barringer High School. They were tasked with carrying fresh romaine lettuce from the Newark Beth Israel Medical Center’s Hydroponic Greenhouse to the van, where it was prepped, cooked and eventually eaten.
Source: NJTV News (Lauren Wanko)
Green Thumbs
For the past two years classes and interns have operated the Mountain Vista Farm, which utilizes a hydroponic growing system called the Leafy Green Machine
By James Conlan La Junta Tribune-D
September 1, 2019
Students at Mountain Vista High School are getting their hands dirty to start the year via the Agricultural Business course taught by David Larsen.
“As part of the program, students are responsible for all aspects of the Mountain View Farms business,” Larsen said.
After being introduced to the different business principles, students are tasked with integrating them into running a successful business. Some of these tasks include marketing, social media/website, communications, graphic design, printed literature, handling of money/accounting, customer service, food safety and business plan development.
“Agriculturally, they have to figure out all of the elements including environment, nutrient, tech, engineering and automation to keep the plants alive and healthy for sale,” he said.
For the past two years classes and interns have operated the Mountain Vista Farm, which utilizes a hydroponic growing system called the Leafy Green Machine.
“I think hydroponics is far more sustainable and reliable than traditional farming for the crops we can grow,” he added. “This technology produces absolutely delicious products that are fresh and last multiple times longer than what is sold in stores.”
He said utilizing this machine involves more people in the local production of food, potentially builds community and is a great educational tool for life skills. For students of his Agricultural Business class he said they gain soft skills in terms of being a good employee including punctuality, engagement, responsibility, as well as a good representation of the business to the public.
Another added element to the Leafy Green Machine is the ability of students to use the app Farmhand App.
“When we first started Freight Farms, we considered ourselves a hardware platform – but our views quickly expanded for two reasons,” Freight Farms CEO, Brad McNamara said.
The first reason was when he and co-founder Jon Freidman realized their clients needed a way to stay in contact with their farms remotely. The second reason was that they wanted to address a historical challenge in the farming world. Which they said was the lack of reliable and transferable data between farms to increase overall agricultural efficiencies.
“At the time, there wasn’t a turnkey hub for industrial-scale IoT, few if any climate-control apps for hydroponic indoor growers, nor a sophisticated way to bridge the gap between emerging IoT technology and old programming control language,” he said.
So building from the ground up, he said that they developed an integrated software platform called Farmhand. Which would enable its users to monitor and manage farm components remotely, automate tasks and analyze growing data.
“As IoT technology has evolved over the years, we’ve continuously integrated new updates and advancements to help our customers operate increasingly efficient farms with the touch of a button,” he said.
Consumers of Freight Farms products don’t just include schools, according to McNamara their tech has been used at restaurants, nonprofits, retail establishments, hospitality organizations and corporate employee benefit programs.
“We’ve been focused on taking the most advanced hydroponic technology and making it approachable. Enabling people of varying ages, experience levels, and industries to become successful food growers,” he said.
What Is Vertical Farming?
Vertical Farming or vertical agriculture facilitates viable agricultural production inside buildings, in the metropolitan areas of our cities. Vertical Farming is therefore a form of urban agriculture.
Vertical Farming or vertical agriculture facilitates viable agricultural production inside buildings, in the metropolitan areas of our cities. Vertical Farming is therefore a form of urban agriculture.
Newest findings are used to facilitate sustainable agriculture and the mass production of vegetable products inside of buildings. Because we are able to stack plantings, we are building vertically. Every square meter of floor space of vertical farming produces approximately the same amount of vegetable crops as 50 square meters of conventionally worked farm land. A vertical farm is able to use 95% less water, because it is recycled. Because our production is indoors, we need virtually no herbicides and pesticides. Vertical Farming makes the year-round cultivation of food possible and adaptable to a variety of crops. The primary focus of all functions in and around vertical farming is on optimal plant growth while maximizing the use of natural resources, such as the sunlight. This is why a vertical farm production is no longer dependent on using fossil resources.
Buildings are the central element of the city and thus the urban ecosystem. It is therefore especially important that each building is embedded into the social, architectural and economic city environment. We design vertical farms as multi-functional buildings today, creating a space of relaxation for the city dwellers, a work and meeting place, a market and dining area, as well as a place to grow food – right there where they live. Food production becomes a part of the urban everyday life again.
A VERTICAL FARM…
…drastically reduces agricultural land use.
…saves up to 95% water.
…makes cultivation possible, independent of weather conditions & season.
…delivers each harvest with continuous quality.
…brings maximum freshness into the city.
…saves on transport to the consumer.
…limits CO2 and puts less strain on the climate.
…brings agriculture back into urban everyday life.
GLOBAL CHALLENGES
The human race is growing
An omnivorous (eating everything) person requires an average of approximately 2300 m2 of cultivation area for his/her nutritional needs. Austria imports more than half of its consumed food stuffs from other countries. Above all, the Asian and African population is growing at an accelerated rate. One thing is going to be very important in the years to come: To ensure the food supply for rapidly growing world populations. How are we to provide for nine billion people in the year 2050?
Resources are getting scarce
The basic resources for plant cultivation are light, water and nutrients. A lack of precipitation often leads to sourcing the needed water from groundwater, lakes or rivers, resulting in the lowering of groundwater levels and the drying up of natural water resources. The increased demand for agricultural space has led to clearing rain forests by fire all over the world, which then leads to significantly higher production of CO2. Crude oil is still the central energy source for the food sector, fertilizer and transport and thus contributes significantly to climate change.
Supply security is threatened
Post-Fukushima Japan has already built 150 plant factories. Because last, but not least, we need to ask ourselves how we are going to produce healthy food in a heavily polluted world. Reinsurance and insurance companies providing guarantees in case of hail have complained about greater storm damages of hundreds of millions of euros, and that in Austria alone. Hail, storms and torrential rains can destroy crops in a matter of minutes. The real sufferers are the producing farmer and the consumers. So how can we secure our food production, regardless of ever increasing extreme weather events, and what is the best way to produce year around?
CULTIVATION AREAS FOR OUR FOOD
An omnivorous human needs approximately 2.300 m2 of land for his/her own food production.
OUR VISION
We secure the future of food
Vertical farms preserve our ecosystem in a variety of ways. Because the space is utilized vertically instead of on the ground level, only a fraction of the ground surface is needed compared to what is required for conventional farming. Innovative irrigation systems and lighting methods make food production possible year around – regardless of weather conditions. We are thinking along the lines of circulation systems for materials and resources: Wastewater is to be reused as irrigation water, plant residues are used for heat in the form of biogas. The protection of the building’s shell and new lighting methods make food production possible year around – regardless of weather conditions. This contributes to food security for cities in a significant way.
We are rethinking regional focus
For more than 11,000 years we have produced our food in the same places we consumed them. We want to restore this practice again. Biological, fresh and local products are produced by consumers directly in their cities. Furthermore, vertical farm products can be prioritized at the site, processed further, packaged, sold and consumed close by. Our relationship to this locally produced and consumed food is holistically regional again at last.
New occupational fields are created
A vertical farm is not only versatile in its use, but also creates new occupational groups and jobs in all of its core areas: In its cultivation, plant supply and technology, during harvest and processing, as well as in sales and catering or the restaurant business. Today’s practical applications already manage inclusive projects successfully. In addition, there is no limit to the imagination: Public spaces can be rethought and revived for relaxation and collaboration, social interaction takes on a new meaning, and local economic interdependence will be established.
VERTICAL FARMING AND FOOD SECURITY
A vertical farm operation increases the output per cultivated area and saves valuable resources like water and soil in closed energy cycles.
THE OPPORTUNITY
The food industry of tomorrow
A vertical farm can be built anywhere and at any time. First examples of successful vertical city farms are now available (Singapore, Sweden, the Netherlands, USA, Japan). These agricultural technologies will be redefining the food industry in the years to come. The vertical farm market is estimated to reach 5.8 billion USD by 2022, with an annual growth rate of 24.8% (2016-2022).
PLANNING THE FUTURE TODAY
In the coming years the food industry will dwarf all other industries. Vertical farming will be able to secure the food supply for the cities of tomorrow.
Our Solution
We specialize in the development of vertical farm operations with transparent facades to maximize utilization of the sunlight. Instead of black boxes, we rely on the power of readily available natural forces. There is another good reason for our building being transparent: We want to restore the trust in industrial food production. People are able to see for themselves how their food is grown, right in their city: Transparent, regional and with the highest of quality.
Your opportunity
The vertical farm institute meets these and other challenges head on with courage, drive and innovation. This is where you find our offers. Join us!
Become part of a movement that brings more freshness into the cities and reclaims urban spaces for food production. Meet up with us at our events, engage in discussions with us on Facebook or put in an application with us – you can become part of the future of food!
Looking For Urban Farming 'Silver Bullet' In China
After a successful first edition, the Urban Greenhouse Challenge is back.
After a successful first edition, the Urban Greenhouse Challenge is back. This time, student teams are developing an urban greenhouse in Dongguan, China. Fortunately, they're not left alone - partner companies, including main partners Rabobank and Country Garden Agriculture, are ready to help, and five top universities are involved: China Agricultural University, the University of São Paulo, Cornell, UC Davis, and of course Wageningen University & Research. We asked Marta Eggers, Project Officer WUR Student Challenges, to tell us a bit more about the upcoming challenge.
"Urban farming exists for a very long time already. Now there's a sort of revival of urban farming, and a lot of people are very excited about it. But we have a feeling that there's not a good model for how to do it. There's a lot of searching going on, but there's not a silver bullet solution yet."
The challenge is a way to come up with solutions that can inspire progress and boost innovation. "We want to make people enthusiastic about urban farming. We hope we can bring it to the next level", Marta says, referring to the challenge's slogan: 'Will you bring urban farming to the next level?'
Image: Spark Architects
Dongguan: Economic hub for China and the world
While the first Urban Greenhouse Challenge took place in the Netherlands, this edition is looking a bit further east. The choice for China seemed logical, given the relationship Wageningen University has with the country. "We have ongoing collaboration and very close links with China", Marta says, "and we also have a China office, so with this challenge, we're building on this collaboration."
The site itself is "one of the most fascinating areas in the world", she argues: the agropark of Dongguan is located in the Pearl River Delta Economic Zone. "It's like a special zone in China, a place where a lot of experiments take place. It's all very high tech and innovative. For instance, when paying, you don't use a credit card, but you pay with your face. It's an economic hub for China, but also for the world; it's a very fascinating place."
Part of that 'fascinating place' will be the Dongguan agropark. "It's going to be a very big project," Marta says, "with a mission to create a sort of clean island in a very urbanized area, and our project will be a part of it."
A rendering of the Dongguan agropark, with the challenge site in the foreground
Catalyst for change
Going beyond this particular project, the second Urban Greenhouse Challenge is really looking for a 'catalyst for change', Marta explains. "We really want to provide experiments for more innovation." Last year's challenge is evidence that this is indeed how it works - many of the participants have followed up, going further into the field of urban farming.
Another way in which the challenge seeks to be a source of inspiration is by bringing together disciplines that often don't work together, like architecture and agriculture. "Those are the groups that also don't really know each other. This will also spark new ideas and add value."
The winning design in the first Urban Greenhouse Challenge
Lessons learned
The UGC team's experience from the first edition of the challenge has geared them up for the second. "The first Urban Greenhouse Challenge was a big experiment. The idea of Wageningen organizing such a challenge came up in January 2017, and in June it was decided that the challenge would go through. So we didn't really have much time to prepare", Marta says, laughing. "When it started, we were still working out the details and running the challenge. It was crazy and very intensive, but we also learned a lot."
They used that experience for the second challenge. "We very much revised the format." The idea is the same: student teams developing a greenhouse in an urban environment and involving the local population, but a few things have been tweaked. "For instance, we have included milestones this time, we have very clear instructions for all the participating teams. We have also developed an online platform. We now have a website with a lot of functionalities to facilitate communication with teams."
Team GreenWURks, winners of the first UGC
Connecting student with companies
With the online platform that's been developed, participating students are able to get in touch with experts who can offer them advice. "We really hope that some interesting innovations will come out of this", Marta shares. "All our partners get access to the online platform, and the online platform is a meeting place. Via the online platform, you can initiate chat, which can be followed up by Skype calls or face-to-face meetings."
Getting in touch with companies isn't just beneficial for the students - there are mutual benefits. "We think this is a great HR opportunity for the companies. The people who join the challenge are really very eager students. They'd be the perfect employees because they are very ambitious, curious about the topic and very innovative."
If your company is looking to get in touch with those talented students, be sure to get in touch with the Urban Greenhouse Challenge team - they're still looking for expert partners.
For more information:
WUR Urban Greenhouse Challenge
studentchallenges@wur.nl
urbangreenhousechallenge.nl
Publication date: 8/29/2019
Author: Jan Jacob Mekes
© HortiDaily.com
Aramark Gears Up For 2019 Back-To-School Season On College Campuses
Freight Farms - East Carolina University's Freight Farm supplies the dining hall with organic produce, grown in a shipping container behind a residence hall. The shipping container provides ideal conditions for seeds to germinate, grow and be ready for harvest in eight weeks
8/28/2019
BACK TO SCHOOL: Aramark is welcoming back three million higher education students to campus, by introducing a new wave of offerings customized to the ever-changing needs of Gen Zers, including new breakfast and dessert menu items added to True Balance, Aramark's allergen solutions station.
PHILADELPHIA -- Aramark, a foodservice and facilities partner of more than 400 colleges and universities across the U.S., is ready to welcome back three million higher education students to campus by introducing a new wave of offerings customized to the ever-changing needs of Gen Zers.
"Every year, our higher education team members elevate the student experience with custom campus solutions tailored for them," said Jeff Gilliam, president of Aramark's Higher Education business.
Aramark's team of more than 450 higher education chefs develop menus using flavors and food trends from around the world, in-depth research and healthy, fresh and authentic ingredients, to satisfy and expand students' taste buds.
Some highlights of new menu items include:
Sushi Cones -- A new concept that puts a fun spin on a student favorite. Made to order, sushi cones are easy to eat and completely customizable, from the vegetables, to the protein of choice.
Kimchi Quesadilla -- Inspired by a concept that helped lead the popularity of gourmet food trucks, this quesadilla features spicy kimchi, baby spinach, queso fresco and Kogi Salsa Roja.
Beet Hummus -- Alternative hummus options have risen in popularity in the U.S. Beet hummus packs many nutrients and brightens recipes with a subtle, earthy, mildly sweet and smooth flavor.
Cooking Up Meal Kits
Aramark research found that 58% of undergraduates would be very likely or likely to use a meal kit at school, so the company is partnering with Home Chef, the second largest U.S.-based meal kit brand, to offer meal kits as a component of a meal plan this fall. Debuting on 25 campuses this September, the new plan provides meals on campus and meal kits delivered directly to students' doorstep, providing a new solution for those who enjoy or want to learn to cook.
Expanding Allergy Solutions
This academic year, students can expect breakfast and dessert menu items added to True Balance, Aramark's allergen solutions station.
Aramark's culinary team developed six new recipes utilizing products from Enjoy Life Foods, which are entirely gluten free and exclude nuts, dairy and soy. All Enjoy Life foods are free from 14 allergens and are made with 100%, all natural, non-GMO ingredients. Featured recipes include various types of muffins, banana pancakes, chocolate brownies and chocolate chip cookies.
Growing Campus Gardens
Campus gardens are sprouting up across the country, giving students the chance to eat local and see how produce is grown, first-hand. Through innovative technologies, Aramark is helping students embrace a plant-forward lifestyle.
Aeroponic Gardens - At the University of California, Irvine, 30 aeroponic towers grow over 1,320 bunches of vegetables. Harvested every three weeks, the bundles of produce go directly into the dining hall, where they are incorporated into the menu and enjoyed by UCI students. The towers also supply vegetables and herbs for the on-campus food pantry and resource center.
The University of Florida uses two aeroponic tower gardens to grow leafy greens and herbs that are donated to the on-campus food pantry that assists food insecure UF staff, faculty and students who utilize the pantry.
By utilizing aeroponic gardens, campuses are using less water, growing more product and eliminating the use of pesticides.
Freight Farms - East Carolina University's Freight Farm supplies the dining hall with organic produce, grown in a shipping container behind a residence hall. The shipping container provides ideal conditions for seeds to germinate, grow and be ready for harvest in eight weeks.
Use Of Artificial Intelligence
Aramark has expanded its use of artificial intelligence (AI) to college campuses through a partnership with Mashgin, a Palo-Alto, CA-based technology company, that creates express self-checkout kiosks that use computer vision to scan multiple items at once without barcodes.
This technology provides a frictionless customer experience with faster checkout times and shorter lines for the convenience time-pressed students and staff want. Students also can purchase grab-and-go choices without sacrificing a fulfilling meal.
Rolling Food Delivery Onto Campus
Aramark recently acquired Good Uncle , an innovative, app-based on-demand food delivery service that brings freshly prepared, restaurant quality meals to conveniently located pick-up points around college campuses. The addition of this concierge service to the Aramark portfolio furthers the company's commitment to advancing innovation through culinary-and technology-driven solutions that better serve customers and clients.
Good Uncle, launched in 2016, utilizes centralized production and a fleet of specially equipped vehicles to deliver meals to the most popular spots on and off campus. Its world-class culinary team, led by a Michelin-rated chef, crafts a diverse menu of healthy and indulgent items that rotates frequently to keep the experience enticing.
Modular Farms Australia Will Be The Training Partner For The Greenhouse Technical Management Course Hosted by Graeme Smith And Rick Donnan In Conjunction With Gotafe
Modular Farms Australia is pleased to announce that they will be the training partner for the Greenhouse Technical Management Course hosted by Graeme Smith and Rick Donnan in conjunction with gotafe
Modular Farms Australia is pleased to announce that they will be the training partner for the Greenhouse Technical Management Course hosted by Graeme Smith and Rick Donnan in conjunction with gotafe.
Whether you're considering becoming a modular farmer or already own a farm, this hydroponics course covers all you need to know about growing the most delicious hydroponic crops!
Email: LTaig@gotafe.vic.edu.au
Website: http://www.gotafe.vic.edu.au/
SIGN UP NOW
If you would like further information please contact the course coordinator Leigh Taig on the above details.
Email: LTaig@gotafe.vic.edu.au