By Julie Mana-ay Perez and Madeline Sievers
This project started five years ago, so to finally have seeds growing and students involved is incredibly rewarding,” said Dr. David Kopsell, a horticulture professor in the Department of Agriculture. “We’re creating an environment where plants can thrive year-round, and where students can explore the future of food.
Equipped with LED lighting, a hydroponic irrigation system, and dehumidifiers to recycle moisture, the farm is designed to maximize efficiency and minimize waste. It will provide cilantro, basil, and parsley to campus dining halls twice a week, generating revenue to support student workers.