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Growing Lettuce in the DUC

2013 March 27
by Hal Jacobs

Alex Boettcher 13C and Jai Seth 14C (both Economics majors and Sustainability minors) talk about the hydroponics system they built for the Dobbs University Center (DUC) this semester in order to promote sustainable and local food. The system currently grows about 50 heads of lettuce in 15 square-feet of space. Both Boettcher and Seth credit lots of support from Emory faculty and programs, particularly the Center for the Study of Human Health, Prof. Brian Campbell (Foundations of Sustainability class) and Interim Executive Director of Food Service Administration Kenny Hemmer.

See Emory Wheel article

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