The Eco Hub features about 20,000 square feet of high-quality soil, built with compost that was on site from compost operations, and an apiary where students can participate in the care for honeybees while learning from UTD’s experts, Dr. Scott Rippel and Dr. Christina Thompson.
The farm is guided by principles of organic farming, including the avoidance of harsh pesticides and herbicides. Volunteers grow produce in twelve sections, each dedicated to a different seasonal plant family. They are managed by six volunteers who have the freedom to make decisions about the layout, planting and maintenance of the plot. Before a new growing season, the plant families are assigned to a new plot in a process called “crop rotation,” which ensures that the soil microbiome maintains its diversity and reduces the depletion of any one macronutrient over time.
The UTD Eco Hub is intended to be student led, with the primary focus of the microfarm being food production for food insecure communities through the Comet Cupboard and the North Texas Food Bank. The Office of Sustainability expects the Eco Hub to become an area for students interested in sustainability issues to convene, provide service, build community, and provide education and outreach to peers.
Interested in learning more and getting involved with the UTD Eco Hub? Every semester, the Office of Sustainability looks for new student leaders to volunteer on the farm 10 hours each month and on regularly scheduled workdays, typically on Saturday mornings. New volunteer openings are shared on social media and through the Sustainability newsletter.