Brittany Crocker

IntroductionImportance of foodLearned effects of current production

methodsMorris movements of sustainability

Wind turbineBiomass gasificationHybrid vehiclesLocal and organic foods

HistoryOrigin thought to be 5th Century B.C.

Greeks wrote about “gardens of Adonis”1st Century A.D.

Romans grew fruits & vegetables in simple greenhouses

History16th Century

Time of exploration and tradeEuropean travelers would bring back exotic

plantsInvention of microscope and beginning of

botany17th Century

Missions to collect new speciesGardening was very respectableWitchcraft

History17th Century Buildings

Faced North with few windows Not ideal for photosynthesis

Open fires or burning charcoal Toxic chemicals harmed workers and plants

1691, John Evelyn coined the term “greenhouse” Created the first hot-air heating system

History18th Century

Sunlight was deemed primary growth factorExperts worked on optimal building anglesFirst steam-heated systems

19th CenturyRecreational use and decoration1845, England revoked glass taxFrame materials shifted from wood to metal

20th CenturyPopularity fizzles and large corporations take

over

Other CollegesCarleton—Northfield, MN

Fewer than 2,000 studentsCowling Arboretum, 880 acres for classes and

recreationGustavus Adolphus – St. Peter, MN

Roughly 2,500 studentsLinnaeus Arboretum, 100 species trees and

gardensUniversity of MN – St. Paul

Flowering , teaching, and renting space

Other CollegesWest Central Research & Outreach Center –

Morris, MN

Local Movement Carol Ford and Chuck Waibel – Milan, MN When did you first begin your greenhouse project?

Research began in 2002, including online, in textbooks, site visits, and taking Land Stewardship Projects “Farm Beginnings” course.

What inspired you to build your greenhouse? We get summer vegetables from a local CSA farm. We were

inspired and alarmed by the last share box of the summer, meaning that we’d have to buy inferior supermarket vegetables. “Someone should do something” became “We should do something.”

What is the size of your greenhouse? 16x22 feet, with a peak at about 16 feet.

What were the building costs? The overall business costs were $18,000, including many non-

construction items. Just the greenhouse cost about $12,000- but remember, that was for a prototype, so costs could be reduced.

How much can you grow? We grow just over two bushels per week of fresh greens and

vegetables per week.

Local Movement What is the most challenging part of your greenhouse project?

For us it was the learning curve- we virtually invented our techniques from scratch, as our kind of growing differs from more “traditional” methods, and is much more energy efficient. The project involves much “thinking outside the box” working for synergy in many fields. That’s why we wrote a book. It’s not that hard once someone has shown the way.

What is the most rewarding part of your greenhouse project? This is different for each of us. Generally, it’s knowing that we

are making a positive contribution for the local economy and against climate change.

What is your book about? This book is a basic “how to build and run a winter greenhouse”

manual. We are planning a larger, more anecdotal, volume with more history and philosophy.

UMM GreenhouseLearned about in

classesTalked to Plant

ServicesNot really available

space

Distribution4 Plausible Options

Sell to local grocerHave a campus

marketCSAProvide for campus

UMM Dining ServicesDonna Bauck (General Manager)

Could not disclose costsEasier to buy from campus than “farmer Joe”

Trish Arndt (Retail Manager) Joshua O’ Brien(Executive Chef)

All sorts of vegetables, greens, and herbs.1 lb herbs per weekContract through SedexhoLocal foods through Bix produce distribution

What to grow?Tomatoes

Especially grape and cherryYellow Squash and Zucchini

Pick oftenCucumbers

15-30 on a cage 4 ft tall with 18 in diameterSpecialty Peppers

High yielding plantsHerbs

ConclusionMuch larger task with many contracts and

financesGrant moneySupport from relative campus staffFurther sustainable missionOpportunities to reduce footprint, provide

learning, supply Dining Services with delicious fresh foods