Suffolk Reporter

SBU Eats has launched a new micro-farm at East Side Dining on the Stony Brook University campus. Known as the "Cultivated Cabinet," this initiative offers students fresh produce grown close to where it is served, enhancing dining options and promoting sustainability.

The micro-farm, which uses vertical hydroponic technology, aims to improve food transparency and redefine production methods. It conserves water, reduces waste, and cuts down transportation emissions. A mobile app allows the dining team to monitor crops in real-time for optimal freshness.

Heather Wickham, an SBU graduate with expertise in environmental design, played a key role in bringing this project to fruition. As a consultant for the Auxiliary Services Association, she researched micro-farms and advocated for their implementation at Stony Brook.

Ken Ferro, director of operations at SBU Eats, highlighted the educational benefits: “The micro-farm embodies four key benefits: edible, educational, experimental, and ever-evolving.” He emphasized its role in providing hands-on learning about hydroponics and fostering innovation.

John Hesse from SBU Eats expressed enthusiasm about student involvement in harvesting activities: “It’s inspiring to see students marvel at the beauty of the micro-farm.”

Taeyoung (Paul) Kim supports crop harvesting every two weeks as part of his role with the Auxiliary Services Association. His work aligns with SBU Eats' mission of sustainability and local sourcing.

Hydroponic farming offers year-round crop production within a controlled environment. Kim noted that engaging students sparks curiosity and promotes sustainable practices: “When they see the plants growing... I take the opportunity to educate them.”