Whether looking to supply sustainable food, jumpstart modern agriculture curriculums, encourage student engagement, or simply grow the best greens around, universities around the country are relying on hydroponic container farms to create impactful farm to campus programs.
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Maryville University's farm is co-operated by the University and Fresh Ideas, their food service company. In this article, we hear from Maryville’s resident farmer on her role in the farm and other sustainability ideas for schools.
Gen Z is leaving the comforts of home and heading to their college campuses of choice. As colleges and universities look to appeal to this new demographic, they can’t discount the importance that food will play in students’ matriculation decisions and on-campus engagement.
We’re highlighting just five amazing non-profits who are harnessing the power of growing food to empower individuals, nurture bodies, and unify communities. Learn more about their container farming projects!
We’re putting Companies that Care Day on the map to recognize Sodexo, Everlane, and other companies container farming with us.
At Freight Farms, we've worked with over a dozen campuses to integrate hydroponic produce into dining services. Read on as we explore all the ways a container farm can transform your campus culture and identity.
In part two of this blog series, we’re breaking down the Question and Answer section of our webinar with Clark University and Sodexo.
Incorporating a Leafy Green Machine into dining services is a fantastic way to demonstrate a commitment to sustainability, as well as engage with students around food and promote nutrition and wellness.
In January 2016, Clark University and Sodexo brought the LGM to campus to provide students the freshest greens possible. Since then, their student operator has successfully been growing hyper-local produce just feet from where it's served in Clark's dining hall.
For today’s modern corporate campus, Freight Farms provides the opportunity to seamlessly integrate sustainable food production into current operations
UMass Dartmouth is growing a variety of lettuces that are fed directly to students in the dining halls, traveling just feet away from where they were grown on-site in the LGM.
Earlier this week, Worcester State University installed a Leafy Green Machine on campus to begin serving all local lettuce year-round.
Locally, we’re seeing the benefits of these new approaches to learning. Two Massachusetts schools are leading the charge: one school operates their own Leafy Green Machine, and another is enabling students to envision, create, and test their vision for creating a more sustainable food system.