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Bevier Café Herb Garden (Ongoing)

Project History

  • 1/16/2022

    The SSLC underwent many changes under the new leadership of co-presidents Owen Jennings, Maiah Caise, Jack Reicherts, and Maria Maring.

  • 11/29/2018
    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 th

Description

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. The second goal is education for students and the general public. Students will get to experience of a small scale farm to table operation. Students will be heavily involved in developing planting schedules to meet demand, plant care maintenance, and incorporating products into the menu. The public which we serve will not only be able to enjoy the fresh herbs incorporated into our recipes, but will have access to tours and educational information about the project.

 

Background

This is a Student Sustainability Committee supported project.

No description has been provided yet.

Project Team

  • Project Leader:

    Carter Phillips

Themes