![\"Inside](\"https:\/\/www.maryville.edu\/mpress\/wp-content\/uploads\/sites\/64\/2017\/09\/Freight_M1-300x200.jpg\")
<\/p>\nË¿¹ÏÊÓƵAPPis planting new seeds of sustainability by hosting the only Freight Farm in the state of Missouri and one of the few in the nation. This farm-in-a-box is built entirely inside a 40-foot long shipping container and provides a suitable environment to grow produce 365 days a year. The Ë¿¹ÏÊÓƵAPPFreight Farm arrived at the campus in Fall 2017 and will see its first harvest before Thanksgiving break.<\/p>\n
The farm, located in the loading dock area outside of University Library, is optimized to grow a variety of organic leafy greens, like lettuce, kale, and arugula. Fresh Ideas hopes it will wholly supply the dining hall and the salad bar.<\/p>\n
\u201cI am excited to bring really fresh, flavorful greens to campus and making the best salad bar people have ever had,\u201d said Olivia Engel, production manager for the Ë¿¹ÏÊÓƵAPPFreight Farm. \u201cWith the freight farm, people are going to get better nutrition and have their worlds open to salad.\u201d<\/p>\n
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These crops will grow without any soil, natural light, or large amounts of water; they will be fed hydroponically with nutrient-rich water and LED UV lighting.<\/p>\n
\u201cHydroponic farms use nutrient-rich water to very efficiently feed the plants,\u201d Engel said. \u201cInstead of the plant taking things out of the soil, you nourish them with a special water that gives them everything that they need.\u201d<\/p>\n
This vertical hydroponic farming system will produce the same amount of food that traditional farming would require up to 2 acres of land to produce. Hydroponic farms are extremely efficient and innovative, partially because they run on small quantities of water. The Ë¿¹ÏÊÓƵAPPFreight Farm will produce 1,000 heads of lettuce a week.<\/p>\n
The Ë¿¹ÏÊÓƵAPPFreight Farm will enhance the food culture on campus, as it will serve as a sustainable model to educate the Ë¿¹ÏÊÓƵAPPcommunity through partnerships with students and faculty. The farm is intended to make local and high-quality food a staple of the campus culture.<\/p>\n
\u201cWe plan on having tours, dining experiences, and partnering with academic programs and organizations at Maryville,\u201d said Engel.<\/p>\n
This sustainable agricultural initiative is owned and operated by Fresh Ideas, Maryville\u2019s dining service, and will allow Ë¿¹ÏÊÓƵAPPto grow fresh produce year-round while reducing its carbon, water and chemical footprint.<\/p>\n