When the growing container was first brought on campus, there was some concern that it would impact the University’s local suppliers but that hasn’t been the case. Miller explains that because they built a donation model into the system and there’s so much consumption, existing suppliers weren’t impacted.
Acadia grows greens for their dining and catering services, but they also donate 10 percent of the harvest to help food insecurity on campus. Bags of mixed greens and lettuce are donated to different groups on campus like the student union food bank. Earlier in 2020, The Chronicle Herald profiled the project and noted that their two campus giveaways of “Lettuce Help” were very popular.
How it started
Acadia is an early adopter, partnering with its food service provider Chartwells Canada to bring the Growcer’s hydroponic, vertical growing system to campus in August 2019. The project is part of the University’s larger Food Services Plan that focused on healthy eating, sustainability and affordability. It’s also aligned with Chartwells Canada’s Thinking Ahead Giving Back (TAGB) vision that pledges to tackle food insecurity locally and globally, as well as support student wellness and employment.
Learning tools
The hydroponic farm is also used as a learning tool on campus and students are hired to operate it with the food services team. Miller says other students love to hear from fellow students about what the experience is like.
The hydroponic farm also builds on other agriculture-related projects on campus like the Acadia Community Farm, where students operate a half-acre educational garden and grow vegetables for the dining hall and local foodbank. There is also a student group, Acadia Food and Fork, that grows beans, lettuce, and tomatoes in the K.C. Irving Environmental Science Centre to share with students.
Read the complete article at www.thegrower.ca.