Hydroponic Garden, Gonzaga University, Spokane, Wash.

Gonzaga University partners with local farmer to create indoor garden.

Zag Dining’s Certified Executive Chef Thomas Morisette played an integral role in purchasing the hydroponic lettuce from the farmer. 

“Each head of lettuce costs $2, which makes a case of 12 cost $24, which means we were spending $168 a week last year,” says Sarah Clifford, marketing manager for Zag Dining by Sodexo. “As of right now, we are saving approximately $120 a week because of the garden. We are mainly using the lettuce for lunch service at our Tossed to Order Salad program.”
 

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Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

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