An empty expanse of dining hall windows inspired dining services at Gonzaga University to install a hydroponic garden. Chuck Faulkinberry, resident district manager for Zag Dining by Sodexo at the university, says the garden’s greenery is one way to battle against the gray Pacific Northwest skies.
“About a year ago we thought it would nice to bring in some greenery in the dining hall, as well as bring our campus garden inside,” Faulkinberry says. “We met with a local hydroponic farmer, and he partnered with us to get the garden up and running last summer.”
The department installed the hydroponic garden in a bay of windows in the dining hall. The garden currently is used to grow two varieties of Bibb lettuce.
The garden is producing about 300 heads of lettuce a month, which accounts for about 10% to 15% of the department’s lettuce needs.
“The main thing [we learned about hydroponics] was that it produces a consistent product,” Faulkinberry says. “It’s very sustainable. It uses only about 30% of the water that it takes to grow [plants] in soil. It’s very self-contained, and the nutrients come from saline so it’s all natural. [The garden] has really made a big impact on the look of the dining room."
We may be a little biased but we feel like the flavor of the lettuce is much better," Faulkinberry says. "The cost of implementing the garden was less than $20,000 so it’s been well worth it.”
Dining services already was buying a case of hydroponically grown lettuce per day from the local farmer Stewart Fry so customers were already used to the product by the time the dining room garden was built. Even though the garden is now producing lettuce, the department still buys a case of hydroponic lettuce from the farmer twice a week.
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.”
Faulkinberry says involving university administrators was integral to the garden’s development. Working with the health department to satisfy its requirements was also important. He says the project was relatively easy because hydroponics doesn’t require soil, fertilizer or pest control, which are the usual sources of garden problems.
Faulkinberry says his best advice to other operators would be to get everyone involved early, especially administrators, since many are looking to invest in sustainability projects. Clifford also recommends partnering with local resources such as their local hydroponic farmer.
“[That partnership] was critical for us in getting the garden up and running,” Clifford says. “We were able to purchase from him for a year leading up to the garden, so we were able to help out a local business. For supporting his business he was willing to help us build the garden. It was win-win.”
A salad made using the hydroponic lettuce.