“The students there have to make a business model of whatever they do. It’s agronomy with business,” she said. “EARTH University then gives them seed money to go back home and start a business. The goal is for students to be an agent of change.”
Hazelwood would like to some day adopt the same approach at the Great Lakes Water Studies program. The vertical farm is a beginning, with potential for sales in homes, farms and restaurants. The first step is to supply fresh lettuce to Lobdell’s, NMC’s teaching restaurant.
Mass-producing food in vertical indoor farms is shifting from a futuristic concept to a green reality. In an industrial Chicago suburb, for example, the company FarmedHere operates a massive vertical farm to grow premium greens and culinary herbs, according to a report in examiner.com.
“Locally, the people who are very interested in this are the Cherry Capital Foods folks; they’ve invested in the vertical structure,” Hazelwood said.
Hazelwood called vertical farming an excellent solution to feeding burgeoning urban populations; more than half the world now lives in urban areas, according to a United Nations report.
The classroom farm is funded by a $5,000 innovation grant through the NMC Foundation. Plants are placed on three tiers with overhead fluorescent lights over each row. Volunteer students chart temperature, pH and dissolved oxygen levels against growth rates. Students have grown fond of the plants, even naming them, Hazelwood said.
“When I told them I had eaten Janet, it was ‘Oh my gosh!” she said.
The $400 garden could see upgrades that include energy-efficient LED lights, automation, and a fish tank.
For now, students must keep an eye on the five-gallon bucket of water. The pump stopped because the lettuce sucked up all the water during a growth spurt and no one was around to notice. The malfunction illustrates that indoor farms aren’t beyond catastrophes, Hazelwood said.
“We had a drought this weekend,” she said. “It’s real life.”