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Projects Updates for Bevier Café Herb Garden

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  1. Fall 2021 Semester Summary

    Associated Project(s): 
    Student Sustainability Leadership Council (SSLC)
    Bevier Café Herb Garden
    Bevier Café’s - Aquaponics System Demonstration Unit
    Sustainable Student Farm
    Students for Environmental Concerns (SECS)
    Student Sustainability Committee (SSC)
    iCAP 2020: Illinois Climate Action Plan
    Fossil Fuels Divestment - Support Letter
    Campus Sustainability Month
    Sustainability Council

    The SSLC underwent many changes under the new leadership of co-presidents Owen Jennings, Maiah Caise, Jack Reicherts, and Maria Maring. The board experimented with the mission and niche of the SSLC, ultimately establishing that the organization shall act as a medium of communication between student groups and the administration. The organization will also be the primary host of the annual Student Sustainability Summit in October, touting – among other interdisciplinary events – Green Quad Day, Sustainable Student Research Symposium, and Tuesday Talks at Bevier Cafe. 

     

  2. Whats new?

    Associated Project(s): 
    Bevier Café Herb Garden
    Bevier Café’s - Aquaponics System Demonstration Unit
    Last year was spent trying to optimize the use of freshwater shrimp in the system.  After a less the satisfactory yield we are reintroducing Tilapia into the aquaponics system in the Turner Hall greenhouses.  The produce side of the system provides fresh baby greens and serves as a propagation station for the indoor herb garden. 

  5. Bevier Cafe Herb Garden Agreement - Signed

    Associated Project(s): 
    Bevier Café Herb Garden
    Student Sustainability Committee (SSC)

    The Bevier Café is a learning laboratory where FSHN students to get hands on experience running a food service establishment. The funding requested in this application will serve to purchase startup equipment for growing fresh herbs for use in their operation. The goals of this project are two-fold. The first is to produce “hyper-locally” grown fresh herbs to use in food production. Reducing our carbon foot print and aligning with iCAP sustainability goals.