US (CA): Stanford greenhouse project expands to promote sustainable food
“One of the goals of the program is to strengthen the farm-to-table connection by engaging students in the process of growing organic, nutrient-rich food for use in the dining halls and events around campus,” R&DE spokeswoman Jocelyn Breeland wrote in a statement to the Daily. “We do this in a number of ways; produce is grown in gardens adjacent to dining halls, indoor aeroponic towers at Florence Moore Dining Hall and in a greenhouse located in Arrillaga Family Dining Commons. We also manage two BeWell Community gardens with 150 plots on campus.”
The greenhouse program is funded through the money R&DE saved from a large-scale LED light retrofit in the dining halls. The greenhouses were installed in October of last year and are used to grow seedlings for dining hall gardens, which produce food that will be directly used in the dining halls. A smaller greenhouse is located at Ricker Garden and more greenhouses will be added to other gardens later this year.
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