A hydroponic farm on the University of North Texas campus can supply roughly 15% to 20% of the leafy greens UNT Dining Services buys each week, according to a profile of the program published this week by Vertical Farm Daily.
The Diamond Eagles Garden sits at Mean Green Acres, the university's on-campus farm, and grows produce a short walk from the dining halls that use it. The UNT Diamond Eagles Society voted in 2021 to pay for a large share of the facility, which carries the group's name, and it came online in 2022.
Dining Services said the garden lifted Mean Green Acres from growing space equal to about one acre of conventional farmland to the equivalent of about 2.5 acres. That let the program grow hyperlocal produce for campus kitchens throughout the year.
Harvests change with the crop mix and what the kitchens need, so there is no fixed weekly total. In a typical week, the garden can turn out about 700 to 1,400 heads of lettuce, along with roughly 150 pounds of kale and 120 pounds of basil, the department said.
The produce goes to Mean Greens Café, the Eagle Landing and Champs dining halls, and Verde Catering. "The ability to grow a meaningful portion of our leafy greens on campus, close to where they will ultimately be prepared and served, is an important part of the value of the program," Dining Services said.
The department said the permanent setup has let the farm run hydroponic production all year, refine its growing methods, raise yields and try a wider range of crops. The garden has also become a stop for tours by campus and visiting groups.
