University of Wisconsin-Platteville’s Hydroponics Lab: A Model for Sustainable Food Production and Student Education
A cutting-edge hydroponics lab at the University of Wisconsin-Platteville (UW-Platteville) is addressing food supply challenges while providing students with hands-on learning opportunities. Located in Glenview Commons, the student-run facility, which opened in 2019, serves as both a living classroom and a beacon of innovation in sustainable, local food production. Here, students explore advanced farming techniques and contribute to the future of agriculture.
Kassandra Clint, a senior majoring in soil and crop science and environmental horticulture with a focus on plant breeding and genetics, manages the lab and is passionate about its potential. For Clint, the lab is more than just a place to grow food—it’s a space for experimentation and education.
“The lab’s potential is immense,” Clint explained. “We can experiment with various food crops and hydroponic methods, which is exciting. But beyond that, it offers a valuable educational experience, showing students that agriculture isn’t limited to traditional farming methods.”
The lab plays a critical role in the campus food ecosystem, producing 1.5 tons of lettuce and spinach annually—about 30% of the 5 tons consumed by UW-Platteville each year. Using a nutrient-rich water film system, the lab grows 100 pounds of lettuce weekly. From seed to harvest, the process takes seven weeks, and the produce is available to students within hours of being harvested.
Michael Ernst, executive director of Auxiliary Services at UW-Platteville, highlighted the advantages of locally grown produce. “Often, we choose tomatoes and other products not for their flavor but for their ability to withstand long-distance transportation from places like Florida or Mexico,” he said. “The tastiest cherry tomato isn’t always the one that travels best. Long journeys also lead to nutrient loss. By growing different varieties in the lab, we can prioritize both flavor and nutrition, delivering a superior product to our students.”
Sustainability is a cornerstone of the hydroponics lab. Rich Crow, an assistant professor in the School of Agriculture, noted that the entire system uses just 1.3 kilowatts of electricity per hour, costing only $1.25 per day to operate.
“We’re producing 100 pounds of fresh lettuce every week sustainably,” Crow said. “This efficiency is achieved through a low-energy setup that maximizes the use of existing building space. The lab occupies an area that was previously unused but already heated, making it an ideal location.”
The lab’s innovation extends beyond hydroponics. Students are also experimenting with aquaponics, a system that combines hydroponics with aquaculture. In this setup, fish are raised in tanks, and their waste is converted into fertilizer for plants. The plants, in turn, filter and purify the water, creating a self-sustaining cycle. While still in the planning stages, this system could expand the lab’s impact by producing both vegetables and fish for consumption.
“Aquaponics allows for more efficient water use by producing two crops simultaneously: plants and fish,” Clint explained. “My goal is to push the boundaries of our hydroponics system, adding even more educational value to the facility.”
Ernst envisions placing a portion of the hydroponics lab in the campus food court, where students can observe the entire lifecycle of food production—from seed to table. This hands-on learning opportunity is particularly valuable in a world where many students are disconnected from the origins of their food.
“Collaborating with the School of Agriculture to create these learning opportunities is incredibly rewarding,” Ernst said. “This is real-world, practical experience. Students can plant seeds, calculate growing costs, track yields, and, because we have contracts for purchasing lettuce, understand pricing. They leave here with the knowledge to start their own farms.”
In Southwest Wisconsin, where many students are unfamiliar with food production—especially during winter—the lab serves as a window into local, year-round farming. By controlling the food production cycle, the university gains a unique advantage.
“The lab embodies a sense of place where nutrition, quality, and education intersect,” Ernst said. “It’s a tangible reminder that we have the power to grow and sustain our food locally, fostering a deeper connection to what we eat and the world around us. This approach enriches students’ learning experiences and cultivates a more mindful, sustainable future.”
Through hydroponics and aquaponics, the lab sparks curiosity and demonstrates that food production doesn’t have to rely on the large carbon footprints associated with fuel and long-distance transportation.
“Our mission is to be an experiment—constantly learning, adapting, and pushing the boundaries of what we can achieve with hydroponics,” Clint said. “We embrace challenges as opportunities to grow and solve problems. Ultimately, we aim to educate others about diverse food production methods and inspire them to think differently about sustainability and food systems.”
The UW-Platteville hydroponics lab is not just a classroom—it’s a model for a more sustainable and connected future.
