Office of Sustainability  >  Campus Sustainability  >  President’s Park Greenhouse  

President’s Park Greenhouse

The President’s Park Greenhouse (PPG) was formerly owned by the College of Science and was used to grow plants for Biology and Ecology classes. In 2014, the College of Science occupants moved to the top of Exploratory Hall, leaving the PPG vacant. The Office of Sustainability took ownership of the greenhouse and created a plan for year-round food production. The plan involved the installation of a hydroponic food production system and was made possible through generous grants from both the Auxiliary Enterprise Management Council and Patriot Green Fund. The PPG is projected to produce approximately 2,000 lbs. of fresh produce annually. Harvests include items such as microgreens, basil, oregano, cilantro, romaine lettuce, butter crunch lettuce, amaranth, mustard greens, and many more. 

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Mason Dining
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.



Garden Volunteers
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.



Produce Grown

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.