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Believe it or not, The Commons, Kennesaw State University’s state-of-the-art dining hall, feeds more than 5,000 guests each weekday! The facility opened in August 2009 and coincided with the introduction of the campus meal plan program. The staff of Culinary & Hospitality Services took advantage of an incredibly unique opportunity to incorporate industry-leading sustainable practices in a new building from the ground up.
Did You Know?
The Commons has more than 10 hydroponic units. Hydroponics refers to the process of growing plants in sand, gravel, or liquid, with added nutrients and without soil. Rainwater run-off from our buliding is used as a water source.
The process consists of three steps: germination, propagation, and cultivation.
The Commons will produce 600 heads of lettuce every three weeks, which will result in about 9,600 heads of lettuce per year for use in the dining hall.
Source from http://www.kennesawstatedining.com/sustainability/farm.html