At the entrance of a University of Iowa dining hall sits what the UI Burge Market Place Operations Manager David Van Holten calls the “centerpiece” — the dining hall’s
own microfarms. 

Burge Market Place is one of two dining halls on the east side of the UI campus, and according to the university’s website, it serves about 10,000 meals a day in collaboration with Catlett Market Place and Hillcrest Market Place, located on the west side of campus.. From 7:30 a.m. to 2:30 p.m. and 4:30 p.m. to 8 p.m.,  students flock to Burge Market Place for all their dietary needs. 

Hydroponic microfarms as a way to access sustainable, year-round food production is not a new concept, having roots in ancient Aztec chinampa techniques. The American Society for Horticultural Science describes chinampas as fields that have been raised to improve productivity. They typically dwell on a freshwater lake, surrounded by ditches or canals depending on where the chinampa is located.

According to the U.S.  Agriculture Department’s National Agricultural Library,  hydroponic farms don’t utilize soil but instead use water-based nutrient solutions to  grow plants.

Companies like Babylon Micro-Farms, based Richmond, Virginia, have been able to modernize the process, making the small-scale farms more accessible to companies and organizations that want to prioritize sustainability in their
food production. The company  does not
utilize pesticides.

Babylon Micro-Farms offers 45 varieties of herbs, greens, and edible flowers for consumption, and uses 90 percent less water in its production, according to its website.

Universities across the U.S. are utilizing Babylon Micro-Farms including, but not limited to, Virginia
Commonwealth University, University of South Carolina, and Western Carolina University. 

The hydroponic farms at the UI are controlled by a remote management app, making it easier for users with less experience to manage and help grow the farms. Van Holten said the Babylon app is marketed as a “guided growing app,” and monitors the more complex variables that come with the farms.

“It’s part of our commitment to sustainability, and it is a great way that’s very customer-forward facing for our customers to see some of the ways that we try to be sustainable,” Van Holten said. . 

According to the National Institute of Health, hydroponic microfarms can grow and house flowers, herbs, fruit, vegetables, and microgreens. Recently, microgreens have gained popularity in the upscale dining world and in premium  grocery outlets.

The farms in Burge Market Place have already produced six pounds of microgreens and eight pounds of Thai basil, which have been served to students. 

    Microgreens, according to the National Library of Medicine, are immature plants containing partially expanded leaves. They are often developed from other crops whether that be in the form of vegetables, herbs, or grains. Seven to 21 days after germination, the microgreens are able to be harvested and can be used in a variety of different foods.

UI first-year student Olivia Benjaminson said she finds UI Housing and Dining’s use of fresh ingredients comforting. 

“The dining hall is trying to use homegrown, authentic ingredients in what they’re feeding us,” Benjamison said. “At home, I grow a lot of my own stuff. So again, it’s just kind of reassuring that they’re using real food.” 

Shealy Kissner, a UI first-year student who frequents Burge Market Place, said at first she was confused as to what the farms were but was pleasantly surprised to learn what they are used for.

“Obviously I want to make sure it’s safe and good to eat, but I think it is really great that we’re sourcing our own food,” Kissner said. 

Van Holten, who is currently the microfarms’ primary caretaker, said he hopes after this initial trial period is over, individual students or a campus student organization could help manage the farms. 

He is optimistic about the farms’ future and what the next couple of years could look like as more students learn about the farms.

“It’s not just there to look pretty. We are producing this, and it’s going to be in the items they [students] are consuming, so we’re really excited about that,” Van Holten said. 

In terms of goals for the farms, Van Holten mentioned a possible expansion of the project to other market places on the university’s campus and possibly getting community involvement.

In the UI’s sustainability goals and framework — outlining ways in which the university is working to reduce greenhouse gas emissions, increase sustaand more — the university states it will “use the UI campus as a ‘living laboratory’ for sustainability education and exploration.” 

Van Holten hopes these farms will be a piece of that laboratory and highlight this value to students as the UI looks to expand the new technology.

“The sky’s the limit. It’s just really kind of figuring out what it can do and how to schedule around it,” he said. 

Sustainability and waste management are key goals for UI Housing and Dining, and he views the development of new approaches, like the microfarms, as proof of an ongoing work toward green dining practices.

“I want students to know this is our commitment to sustainability, and it’s right here in front of you,” Van Holten said.