All of the produce grown in the PPG is sold to Mason Dining. Each harvest is incorporated into Mason Dining’s offerings on campus such as Ike’s, Southside, The Globe, and Catering. In exchange for the produce, Mason Dining contributes toward the PPG’s operational costs.
During its first year of operation, the PPG logged over 200 volunteer hours, ranging from students, to staff, to interested community members. The PPG’s success has been built upon the generous help and support of its volunteers. All volunteers are welcome with advanced notice to the Greenhouse Coordinator.
The PPG is projected to produce approximately 2,000 lbs. of fresh produce annually. Harvests include items such as fresh basil, oregano, cilantro, romaine lettuce, butter crunch lettuce, amaranth, mustard greens, and many more. The PPG also produces microgreens which are small, flavor-rich plants that are harvested at about two weeks of age.