Foodservice Equipment & Supplies

MAR 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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green idea System in Action At just 6 feet long and 8 feet tall, the 16-tower system easily fits along the back wall of the kitchen underneath a row of stationary grow lights. Every day, the students flip the garden easily, thanks to the system's built-in wheels. Water flows from the wells and irrigation canals through the enclosed system outfitted with hydrating sponge-like material. It requires daily watering to keep the wells full, but other than that, the system needs minimal oversight. The garden fit so seamlessly in the kitchen that no changes were required, except moving some tables further away so people didn't knock off the leaves or bump into the structure. Operators typically use these systems for lettuces and some greens not requiring soil, along with herbs and smaller vegeta- bles. While vining plants like tomatoes and strawberries could work in such a system, Aldrich says the school had to skip those because the fire department viewed it as a fire hazard, given the vines would need to be tied to the ceiling. Using the small, compact system, student volunteers harvest a whopping 30 to 50 pounds of lettuce a month. To keep a constant supply going, the students help maintain seedlings in a separate container under grow lights, alternat- ing planting and harvesting. "We're able to turn a crop in 35 days," Aldrich says. In fact, the small garden yields so much produce that the school fed all 100 guests at the PermaU conference just off that. "We served green salad with kale, kohlrabi and the lettuces we grew, and an all-vegetable soup," she says. The school is also working on using the harvest produce to de- velop a condiment that can be packaged and sold at farmers markets or restaurants in the area. For the PermaU conference held in March of last year, Aldrich and her students — who compete as part of SkillsUSA — recruited a diverse group of experts to talk about sustainable agriculture. That range of speakers included a beekeeper, a poultry farmer, a microgreens grower, a fermentation master, professors from the University of Wyoming, and an artisan who makes natural soaps and lotions. Open to the public, the conference "exposed the community to more sustainable agriculture practices and initiatives that can be accomplished in an urban environment," Aldrich says. Funds from the grant also went toward composting equipment in the form of two large barrel drums that stu- dents turn daily when they go to take out the trash. All pre- consumer food waste in the form of scraps and leftover food not served through the catering and school lunch programs gets composted rather than being sent to the landfill. Though last year the compost system didn't produce enough material for use as a soil amendment, Aldrich says the school is on track to package and provide the compost for school landscaping, as well as local nurseries and residents who want to use it with their potting soil at home. There's nothing like this type of hands-on green educa- tion. "Even though we're an agricultural state, Cheyenne is considered more urban and a lot of times, students think all produce comes from Walmart, but they don't actually know about the growing process," says Aldrich. "Working on this garden gives us an opportunity to talk about different types of vegetables and nutrients and soil nutrition and learn where our food comes from." FE&S 90 • FOODSERVICE EQUIPMENT & SUPPLIES • MARCH 2017 Triumph High School's catering program gives students hands-on food- service experience.

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