Written by Sean Riedel ('19, '21 M.J.)

Fresh produce grown just steps from the dining halls it serves has become a defining feature of UNT's commitment to sustainability, innovation and student success. At the heart of that effort is the Diamond Eagles Garden at Mean Green Acres, a hydroponic farming facility that helps provide locally grown produce for campus dining operations year-round.

In 2021, the UNT Diamond Eagles Society voted to help fund a substantial portion of the overall cost of adding the newest hydroponic farm. In recognition of that investment, the facility was named the Diamond Eagles Garden.

UNT Dining Services says the addition of the Diamond Eagles Garden in 2022 significantly expanded capabilities.

“The additional growing capacity allowed Mean Green Acres to increase from the equivalent of approximately one acre of conventional farmland to roughly two and a half acres of conventional growing capacity,” Dining Services says. “That immediately expanded our ability to grow fresh, hyperlocal produce on campus for use within UNT Dining operations.”

While weekly production varies, the Diamond Eagles Garden can produce approximately 700 to 1,400 heads of lettuce, 150 pounds of kale and 120 pounds of basil per week, depending on the crop mix. Because planting decisions change according to operational needs, growing cycles and culinary demand, there is not one fixed weekly harvest number.

Currently, Mean Green Acres can supplement about 15-20% of UNT Dining Services' weekly campus-wide leafy-green purchases. Products from the farms currently support Mean Greens Café, Eagle Landing and Champs dining halls, as well as Verde Catering.

“The ability to grow a meaningful portion of our leafy greens on campus, close to where they will ultimately be prepared and served, is an important part of the value of the program,” Dining Services says.

The long-term impact extends well beyond the initial increase in growing capacity. The Diamond Eagles Garden provided permanent infrastructure that has allowed the expansion to year-round hydroponic production and the more intentional connection between what is grown and the needs of dining’s culinary operations.

It has also provided the opportunity to improve production practices, increase yields and explore a wider variety of products. 

“As the program continues to evolve, the Diamond Eagles Garden remains an important part of UNT Dining's broader commitment to sustainability, innovation and incorporating more locally grown, whole foods into the campus dining experience,” Dining Services says. 

Additionally, the Diamond Eagles Garden and Mean Green Acres have become a tour destination for campus and visiting groups, providing an opportunity to showcase UNT Dining's commitment to innovation, student success and sustainability in a very tangible way. 

Looking ahead, UNT Dining Services would like to explore acquiring additional hydroponic farm units, as additional capacity would allow Mean Green Acres to provide a greater volume and variety of leafy greens and other produce to more dining locations across campus.

“The next phase of the program is focused on maximizing the infrastructure we already have,” according to Dining Services. “With the expertise of our new culinary farmer, we are looking at increasing yields, broadening the variety of crops we grow and continuing to make production decisions based on the needs of our dining operations.”

Part of that evolution will include experimenting with microgreens and edible flowers in addition to the already well-established leafy-green and herb production. These crops offer opportunities for higher-value culinary applications and create additional connections between the farm, the chefs and campus catering operations.

Dining Services says one of the most rewarding aspects has been seeing the farms move beyond being simply a sustainability initiative and become an active and highly visible part of the campus food system.

“There is something very meaningful about growing food on campus and then seeing that food served to the students and guests we are here to support,” Dining Services says.

More than four years after the initial investment, the Diamond Eagles Garden continues to demonstrate how philanthropy can create lasting impact, providing the foundation for continued innovation, growth and sustainability.

“The original investment gave us additional growing capacity, but the long-term opportunity is much larger: to continue improving yields, diversify what we grow, strengthen the relationship between our farmers and chefs, expose students and visitors to innovative growing practices and provide a visible example of what a more sustainable campus food system can look like,” Dining Services says.

If you are interested in helping shape the future of the university, consider becoming a member of the UNT Diamond Eagles Society. Join or renew your membership.