Students in the culinary program at Wakulla High School are celebrating their first harvest from a new hydroponic garden on campus, giving them a hands-on look at hydroponic farming without ever leaving the classroom. The garden allows students to grow basil, romaine, parsley, dill, red cabbage and other crops using only water and controlled lighting. Culinary instructor Ryan Warner said students manage the entire process, from planting seeds to monitoring water and pH levels.
"We talk about regionally sourced foods and seasonal foods, so we're able to do that right here in the classroom where season and travel don't matter," he said. "I think that's important for long-term sustainability."
He added that the system uses far less water than traditional farming while producing fresh vegetables year-round. The hydroponic garden was donated by the Wakulla Rotary Club and has already produced about two pounds of lettuce and bok choy. Marina Mudryy, general manager of Sodexo Food Services, helped bring the project to the school and said it encourages students to better understand where their food comes from
"We want kids to see from the seed to their table how the plants are growing, and we noticed that when the kids are doing it themselves, they are more likely to eat fruits and vegetables," said Mudryy.
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