Posted on 06 October 2013.
Danielle Walczak
Staff Writer
On a warm fall Friday afternoon, small chatter and the sound of scissors drifted from beyond the fence surrounding UMaine Greens, a student-run farming operation located behind the Keyo Building at the University of Maine.
It has been a year since the program began. Six volunteers are spending their afternoon harvesting salad greens, which were grown on compost made right next to the facility and, by Saturday, will end up in your salad at the Union. It’s a closed loop, sustainable system and it’s all on campus.
A year ago, UMaine Greens was just a plot of land off Rangeley Road, a $12,000 unified fee proposal from the university and a plan from a weed ecology and management and sustainable agriculture professor Eric Gallandt. Now the program is supplying upwards of 50 pounds of greens to the Union per week.
UMaine Greens is a student-run enterprise housing a hoop-style greenhouse, 26 feet by 96 feet. Hoop houses, or high tunnels, help extend the growing season, which in Maine is often shortened by colder temperatures and dimmer light. Come December, spinach will be growing in a comfortable 80-degree space.
“It’s the first in recent history that is for students, by students, right here on campus during the school semester,” said Margaret McCollough, a third-year sustainable agriculture student who has become the face and manager of UMaine Greens.
The facility, which grows salad greens, kale, spinach and more, gives students an opportunity to volunteer and get their hands dirty for a few hours and still be able to make it to class on time.
“Giving people that opportunity and experience and making people aware of these issues and different ways of tackling agriculture or growing food, it’s pretty cool to show people that. That really keeps it going,” McCollough said.
The past year has included the construction of the hoop house, the organization of volunteers and — the most challenging — finding a system that works.
“We’ve got this great tool. Then it’s like, ‘How do we use this to the best of our ability?’” McCollough said.
The first obstacle was three diseases specific to spinach, which wiped out a large majority of the initial crop.
Dining Services has been a healthy partner to the program by buying the greens as often as possible and selling them in the salad bar at the Union. For the first time, Dining Services has sold only on-campus greens for three weeks straight.
“Even if we end up messing up — missing a harvest or missing a planting — they’re fine with it. They’re happy to get the greens whenever we can supply it,” said Gallandt, the faculty advisor for UMaine Greens.
“It’s a good deal for them, and it’s a great deal for us. So it’s this cool symbiotic relationship that’s happening,” McCollough said.
Dining Services has been making the shift toward local food in recent years, now buying $100,000 to $125,000 of local food each year, according to Glenn Taylor, co-director of Culinary Services at UMaine. For Dining Services, greens from less than half a mile away, grown by students, seemed like a perfect fit.
The program is receiving fair-market value for their product with $2.44 per pound.
“It’s a really great price for local organic greens, especially in the winter because those prices skyrocket if you go to the farmer’s market or buy from a local farm,” McCollough said.
The product, however, extends beyond its dollar amount, according to Al McAvoy, Dining Services manager at the Bear’s Den.
“It’s a superior product,” he said. “If you’ve seen it and compare what we get on campus to what we buy from our wholesalers, there’s a huge, huge difference. The greens are better looking; they’re fresher; they’re crisper; they’re more beautiful to look at. It’s an amazing product,” McAvoy said.
According to Taylor, many people don’t realize how far their food travels before it gets to their plates. According to Clemson Cooperative Extension, food travels an average of around 1,500 miles before it gets to most Americans’ mouths.
“It’s amazing, you know, we don’t realize the greens we buy are probably coming from California, and we get them here and I don’t know how long they’ve been in a warehouse,” Taylor said. “A week later, [UMaine greens are] still crisp. They’re just so awesome.”
Sustainability has come into focus in recent years. People are beginning to ask, “Who is making my food?” and “Where is it coming from?”
“It’s inspiring,” said McAovy, who has been in the food system his whole life. “Everything always comes off a truck from who knows where, and you’re paying who knows what depending on the time of the year, the weather, the price of gas, the price of the refrigeration units on the trucks to move it across the country. I mean, that’s our idea of institutional feeding or food. That’s where it comes from: who knows where. This is actually a product that’s grown right here on campus and I think that’s pretty amazing,” he said.
For Gallandt, education has been another boon of the project. He thinks it’s important to have a place to see “basic plant production on through what does sustainability look like when it comes to our food system.”
McCollough said because Maine’s growing season is so short there aren’t many hands-on experiences for those in agriculture programs during school semesters. UMaine Greens provides an opportunity at a Land-Grant university where you can be out on the land.
Gallandt brings his students up to the hoop house to show them about UMaine Greens in hopes they will feel invested in their food system.
“We had 60 people; probably half of them had never even planted something before,” Gallandt said. “They’re going back and having lunch at the Union and saying, ‘Hey, those are the greens we harvested today.’ I think it’s really important to have it right here where it’s convenient. If you’re always showing people slides or videos, it’s just not that real connection,” he said.
McCollough finds school a challenging format to learn in.
“Being inside a lot and on my computer a lot, writing papers a lot, is really hard,” she said. “Yet spending a few hours a week digging in the dirt can help. That community out there is really cool, especially when it’s snowing and it’s 80 degrees inside the high tunnel.”
McCollough and Gallandt have begun a constant improvement process on the year-old UMaine Greens: last winter, despite challenges with disease, Auxiliary Services offered to buy a second hoop house to expand the enterprise.
All there is left to do is expand the committed core of volunteers, which McCollough and Gallandt say has been the biggest challenge they’ve begun to tackle thus far.
“As soon as I’m convinced we have a sustainable model set up with what we have, then we’ll be able to expand, which is really fantastic,” Gallandt said.
The group now sends weekly emails about volunteer times and uses a Doodle page to schedule volunteers. Yet, according to McCollough, promotion and education is the best way to glean more volunteers.
“I’d love to see the volunteer involvement go up and make people feel like they have ownership over this really cool project that’s going on,” McCollough said.
Besides volunteers, Gallandt hopes to eventually have power, water, bathrooms, a heated shop area for packing or storing and a better snow removal system.
People interested in volunteering or learning more about UMaine Greens are encouraged to email Margaret McCollough on FirstClass.