Fresh, Local, and Growing Year-Round

“Someone mentioned hydroponic growing to me, and I was intrigued,” says Robert Brown, Director of Food Services. “Then I saw a CBS news segment on a company who was doing it, did some research, ran the numbers, and finally presented the idea to the School. It’s been amazing to see it come to life.”

The system, called a Flex Farm, is a compact yet powerful indoor growing unit. Occupying less than 10 square feet, it can produce up to 394 pounds of fresh produce annually. Its 288 plant spaces are nourished by a self-contained water and nutrient system, while energy-efficient LED lights simulate sunlight for steady, year-round growth. Using 98% less water than traditional farming, the system eliminates soil entirely and delivers crisp greens with minimal environmental impact.

Out of the 288 plant spaces, food services currently uses only 144 to give each seed room to thrive. The clay-encapsulated seeds usually take three days to germinate before being transplanted, with a fresh harvest ready 18-26 days after being planted.

“In a little over a year, we’ve had 13 harvests, most of them leafy greens,” Robert says. “That’s a big impact, since we go through over 9,000 pounds of leaf greens each school year. We also save about $1.50 per pound using this model.”

Looking ahead, the dining hall team hopes to expand the system to grow new varieties, experiment with other crops, and possibly integrate it into student learning opportunities around sustainability, agriculture, or culinary arts. For now, though, the thriving hydroponic greens quietly showcase how innovation, sustainability, and fresh food can flourish together at SSM.