Students across the Green Bay Area School District are keeping cafeterias stocked with fresh produce all winter long, despite the frigid temperatures.
East, Preble, Southwest and West High Schools, including several middle and elementary schools are equipped with Fork Farms or Flex Farms, which are hydroponic growing chambers for lettuce, herbs and even tomatoes.
At East, Landscape Management students Skylar Mace and Faith Thiry bundled up for a walk out to the greenhouse. Even in the chilly temperatures, they take pride in raising and harvesting lettuce.
"It's so green, this batch," Mace excitedly said as she snipped a head of lettuce.
Students manage the process from seed to harvest; They start seed plugs, maintain and document water PH levels, and harvest the lettuce to bring back to the cafeteria.
© Green Bay Area Public School District
Mace held up a vial of water for testing. She carefully dropped a few drops of a solution into the vial.
"You want it to be this yellow color," Mace said as she swirled the vial. "That's how you know the PH is decent."
East High School Agriscience Teacher Zachary Markhardt said that he can confidently tell East Food Service staff a timeline for growing lettuce. Fresh lettuce can be ready for the cafeteria in 35 days, which is 20 days sooner than conventionally grown lettuce that needs to be harvested, packed and shipped off.
"The students work really hard to keep on top of water quality & nutrient levels," Markhardt said. "This allows us to have a consistent pace to provide lettuce to the cafeteria."
Plus, not only are students learning how to manage growing produce safely and efficiently, there's a great financial return on investment.
"Students in the Landscape Management class consistently have a positive [return on investment] at 22 percent," Markhardt said. "We provide the same amount [Food Service Staff] go through in about a week in one Fork Farm batch. Normally, they'd spend $300 on the same amount we produce for $36."
Food Service Director Lynette Kiehnau said she views these micro-farms as a true partnership between students and staff.
"The Food Service helps fund this program for the students to grow the lettuce that is served to the students during our meal services," Kiehnau said. "It is a true partnership any way you look at it."
© Green Bay Area Public School District
Kiehnau said she recognizes that the collaboration among student programs and the Food Service team allows students to be more connected with the meals they are served.
"Having the lettuce grown at our school is a real connection with our students with what you eat," Kiehnau said. "It creates involvement and engagement with our students."
