Hydroponic Garden, Gonzaga University, Spokane, Wash.

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.”