SBU Eats has launched a micro-farm initiative at East Side Dining on the Stony Brook University campus. The project, named "Cultivated Cabinet," aims to provide students with fresh produce grown nearby, enhancing their dining experience while promoting sustainability and food transparency.
The Cultivated Cabinet is a vertical hydroponic micro-farm that seeks to conserve water, reduce food waste, and eliminate transportation emissions. It uses a mobile app for real-time crop monitoring to ensure optimal harvests. Heather Wickham, a recent graduate of Stony Brook University in environmental design, policy, and planning, was instrumental in bringing this initiative to campus through her research and advocacy.
Ken Ferro, SBU Eats director of operations, highlighted the benefits of the micro-farm: “The micro-farm embodies four key benefits: edible, educational, experimental, and ever-evolving.” He emphasized its role in providing fresh food and offering students hands-on learning opportunities about hydroponic growing techniques.
Weekly harvests include leafy greens like lettuces and kale as well as herbs and flowers. These are available at various dining stations across campus. John Hesse, SBU Eats director of dining services, expressed enthusiasm for working with student volunteers in managing the farm's weekly cycles.
Taeyoung (Paul) Kim supports the project as a technician for the Auxiliary Services Association by assisting with bi-weekly harvesting. His work aligns with SBU Eats' mission of sustainability and locally sourced ingredients.
Hydroponic farming allows for year-round production of fast-growing crops in controlled environments. Kim noted the importance of engaging students in sustainability efforts: “A crucial component of sustainability is engaging students and making them active participants in the process.”