The University of British Columbia has installed a new indoor growing pod that provides learning and research opportunities and fresh produce for UBC’s dining hall. The pod is capable of year-round production, reducing the need to transport fresh produce to the dining hall. It offers students the opportunity to learn about the growing system and researchers the opportunity to compare the food produced with similar products from grocery stores. “What we learn through this project could help inform future decisions,” said UBC Food Services staff project lead and executive chef and culinary director David Speight, who said the university may install more pods.
UBC
