The 2025 fall semester marks the first time the OCC Horticulture center is opening up its production greenhouse to the public on Thursdays in order to sell heads of lettuce grown sustainability for 2 dollars. The initiative is spearheaded by OCC alumni Magali Martinez, who is now an OCC Horticulture and Marine Science instructional assistant. Martinez said she aims to bring sustainable produce to the community while raising awareness about sustainable growth methods.
"It's cool to promote sustainability and provide food for people," Martinez said. Aquaponics is the method used to sustainably grow lettuce, which is a combination of farming fish and growing plants without soil. The fish allow for plants and produce to be grown without using liquid fertilizer and pesticides, according to Martinez.
"Its a great way for us to grow a lot of food and not have to waste a lot of water," Martinez said. The Horticulture center also provides food for OCC's culinary department, which is then in turn served at the cafeteria and Captain's Table restaurant.
OCC General Manager of Instructional Food Services, Steve Gostin, said this allows the campus to be sustainable. "What's grown here is what we provide and what we use with our classes, what we use in the cafeteria," Gostin said. "It's kind of a farm to campus, farm to table concept."
Read more at Coast Report