By Andi Anderson
A new initiative is helping a campus food pantry expand its offerings by providing fresh, locally grown produce to students in need. The food pantry, which is experiencing its highest usage ever with more than 2,000 visits last year, is now receiving hydroponically grown greens and herbs through a partnership with the controlled environment agriculture (CEA) program.
Two CEA students are leading this service-learning project by growing nutritious produce in hydroponic units funded through part of a $125,000 Swipe Out Hunger grant.
According to the pantry coordinator, “When we were one of four colleges in Michigan to receive the competitive grant, there was a big focus on sustainability… Food doesn't get more fresh than growing it on campus and transporting it a very short distance.” This collaboration fills a long-standing gap, as the pantry’s regular supply of shelf-stable goods did not include fresh vegetables.
CEA faculty explained that this semester’s project serves as both a directed study for participating students and a pilot for a future service-learning course. Professor Lehren Olk-Szost shared, “It really accelerates things and applies their skills in plant science and production into meaningful, real-world community service.” The students, Raymond Greimel and Lilly Brooks, are developing hands-on skills that will support future work in greenhouse and CEA settings. Greimel added, “It's really awesome to know that we're doing a positive thing by providing fresh and healthy options for those facing food insecurity.”
The project currently grows three types of lettuce, basil, mint, and cilantro—versatile crops that thrive in hydroponic systems and are easy for pantry visitors to use. These fresh items complement the pantry’s staple goods and provide healthier meal options.
The Swipe Out Hunger grant has also funded additional improvements, including updated décor to reduce stigma, a satellite pantry for students who cannot reach the main campus, and a second hoop house to double growing capacity. Construction management students built raised beds, produce islands, and a washing station that recycles water for irrigation.
The pantry coordinator emphasized the project’s importance, stating, “Fresh food helps with physical and mental health… and reinforces NMU's emphasis on sustainability because produce is grown on campus.” This partnership shows how sustainability, student learning, and community support can come together to make a meaningful impact.
Photo Credit: pexels-julia-m-cameron
Categories: Michigan, Rural Lifestyle