PRODUCED RIGHT ON CAMPUS
RIT Dining is home to a 40 foot farm-in-a-box. The farm is housed inside a 40'x8'x9.5' upcylced shipping container that uses innovative climate control technology and growing equipment to create the perfect growing environment 365 days a year, regardless of geographic location.
This hydroponic farm uses water infused with nutrients to feed the plants' roots directly, rather than through soil. Hydroponic farming is a growing method that conserves water, is environmentally conscious, and produces quality crops with a better shelf life. The farm also allows food to be produced on site, free of pesticides, and by our highly trained staff. The farm is currently growing bibb lettuce, salanova lettuce, basil, cilantro, parsley, kale, swiss chard, tatosi, mizuna, and arugula.
PROMOTING FOOD SAFETY
- Produce from the hydroponic farm does not need to be washed like conventional produce. By eliminating soil, using only potable municipal water, and by adhering to GAP practices during harvest we ensure clean and safe greens.
- Hydroponic plants are less vulnerable to foodborne illnesses because we do not use soils. By using potable water, we eliminate possible contamination.
- The hydroponic farm's controlled environment eliminates the need for pesticides, insecticides, and herbicides which allows for cleaner and healthier foods. No harmful chemicals!
MEET OUR FARMER
Dave Brault is a Rochester, NY native who joined the RIT Dining team in April of 2019. He studied plant and soil science at the University of Vermont and graduated with a BS in Horticulture in 2009. Dave has experience working on a variety of farms throughout Vermont and New York, including his own hydroponic farm in the Finger Lakes. He grows a variety of vegetables including lettuce, leafy greens, cucumbers, tomatoes, herbs, and fresh cut flowers that are distributed through Community Supported Agriculture (CSA), to restaurants, and sold at Farmer's Markets throughout the upstate New York region.
Dave brings extensive knowledge on hydroponic farming and is looking forward to contributing a resource that tastes delicious and has a longer shelf-life than traditionally grown lettuce. His passion for hydroponic growing is rooted in it's ability to produce sweeter and higher quality vegetables, the technology that allows growing anywhere and at any time, and the collaborative opportunities the farm will provide to the University.
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