In an effort to increase sustainability, Towson University’s dining services vendor, Chartwells Higher Ed, continues to grow herbs, leafy greens, and more inside of West Village Dining Hall after beginning last semester.
The Farm Shelf is a produce-yielding indoor farm that Towson’s dining vendor Chartwells invested in to reduce the carbon footprint of the dining hall, Director of Operations Chris Shoul said.
“It allows Towson’s dining halls to have fresher produce that grows directly on campus all year while limiting food waste, saving water, and decreasing the amount of plastic produce is shipped in,” he said.
Shoul said the price of the Farm Shelf is proprietary information that cannot be shared. However, he noted that Chartwells picked up the tab on the project and, therefore, will not be paid for by the university.
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