Hydroponic gardening is taking root in many schools across the country, offering students a unique, hands-on way to learn about sustainability, nutrition and science. By growing fresh produce in garden towers, schools are not only providing healthy ingredients for meals but also teaching valuable lessons in innovation and environmental responsibility. It’s a fresh approach that connects students to the food they eat and the science behind it.
For the past six years, the Unified School District of De Pere in Wisconsin has maintained three hydroponic towers, starting with one and adding two more over time. The primary goal is to educate students about an innovative way to grow fresh food while ensuring a steady supply of lettuce for school meals.
“We wanted to educate students on another way to grow fresh food, and to have a fresh supply of lettuce for our food service meals, which include ala carte items like salad and lettuce for sandwiches and wraps,” said Renee Brandenburg, School Nutrition Manager at the Unified School District of De Pere.
While the towers are mainly used for growing lettuce for school meals, there are big plans for the future. The district hopes to branch out to herbs and other vegetables. Agriculture students, under the guidance of the school nutrition department, maintain the towers, ensuring the plants get the care they need every other day.
“It’s a way to educate and display the growth of lettuce,” said Brandenburg. “The towers are mobile and can easily be moved between classrooms and the cafeteria, providing a dynamic learning experience for students of all ages.”
One of the most exciting additions to the hydroponic program is the summer school class, which allows middle school students to dive deep into the world of hydroponics. The Hydroponics in Action class offers a hands-on experience with growing and maintaining plants in a controlled environment. The students witness the full 30-day cycle of plant growth, from seeding to harvesting, learning to balance pH levels and nutrients along the way.
“The class is a fantastic way for students to learn how to grow plants in water, and they love it,” added Brandenburg.
Tewksbury Public Schools in Massachusetts is in its second year of growing in garden towers, with one tower currently in operation and plans to add more as space permits. The idea for the indoor garden came from a desire to create a sustainable, year-round food source for the schools while also providing a hands-on learning experience for students.
“It doesn’t get any more local, fresh, vibrant, and just as important, students KNOW IT – GROW IT – SHOW IT,” said Debra Lee Mugford, M.Ed, SNS, Director of Food & Nutrition Services at Tewksbury Public Schools.
The school’s current tower garden yields green star and romaine lettuce, as well as basil, with the produce finding its way into meals at the high school. So far, the harvest has been a success, with 15 pounds of lettuce collected in a recent cycle.
Though the garden’s primary benefit is providing fresh ingredients for school meals, the hope is to engage more students in maintaining the garden in the future. While there have been a few minor setbacks like a leak and pH balance issues, Tewksbury’s team has worked through the challenges and is looking forward to expanding the program. For now, they’re reviewing options for adding more towers, hoping to extend the green goodness to all the schools in the district. Plans are in the works to sell the basil as a fundraiser to support the garden’s growth.
Both nutrition programs have plans to expand and grow even more produce, helping to nurture the next generation of sustainable gardeners, one tower at a time!
