University of North Texas
Denton, Texas | EST. 2016
The University of North Texas (UNT) has long been a leader in sustainability and culinary innovation. As part of their commitment to offering high-quality, fresh food on campus, UNT integrated Freight Farms’ hydroponic container farms into their dining operations. These two farms have allowed UNT to enhance their dining services, educate students, and reinforce their sustainability goals.
About the University of North Texas:
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Erin Clarner, Culinary Farmer
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Dining Services Integration
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Two
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UNT Campus
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Lettuce, herbs, small root vegetables
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Leafy Green Machine & Greenery™
UNT Overview and the Need for Vertical Farming
Located in Denton, Texas, UNT is home to nearly 47,000 students. Known for its innovation, the university has been a pioneer in integrating sustainable practices across campus. UNT's dining services, which includes five dining halls and 24 retail outlets, sought a new way to provide fresh, local produce. The harsh Texas climate made traditional farming challenging, leading to the adoption of Freight Farms’ vertical farming technology.
The Process of Bringing Freight Farms to Campus
Bringing vertical farming to UNT was a collaborative process. Freight Farms' technology was embraced by the dining services team, led by Chef Matthew Ward and Chef Cristopher Williams. They worked with campus leadership to secure their first LGM in 2016 and then later purchased their Greenery™ in 2022. Their container farms were strategically placed near their dining hall facilities to create visibility and engagement across campus and to those visiting.
Growing Fresh Produce for the Dining Halls
UNT's Freight Farms grow a variety of produce, from lettuce to hearty greens and herbs. The farms are located next to the Mean Green Cafe, where students can see the crops being harvested and immediately served in the dining halls. The sight of fresh greens moving from the farm to the salad bar has become a hallmark of UNT’s commitment to providing high-quality, fresh food.
Educational Opportunities for Students
Beyond serving fresh food, UNT’s Freight Farms have become educational tools. Students, especially those studying hospitality or culinary arts, gain hands-on experience managing and harvesting crops. Erin, UNT’s full-time culinary farmer and alumna, manages the farms and works closely with students. Her innovative catalog system helps chefs across campus know what produce is available each week.
Community Engagement and Sustainability Initiatives
The Freight Farms have become a point of pride for UNT, attracting tours from prospective students, staff, and community members. The farms are also key to UNT’s zero-waste efforts and sustainability goals. The university actively participates in the Menus of Change University Research Collaborative, using their Freight Farms to research plant-forward diets and food waste reduction.
“The Freight Farm project has been amazing. It’s allowed us to step back from some of our vendors and bring farm-fresh and local produce. We’re growing things right here on campus, and the quality is better because it’s harvested fresh and goes straight to our dining halls.”
Watch the webinar on-demand!
Revisit the webinar featuring Freight Farms and the University of North Texas. The session delved into topics of sustainable dining and culinary mastery, highlighting the University of North Texas' pioneering endeavor to cultivate fresh produce directly on their campus using two Freight Farms.
Recorded: Thursday, November 9th at 1:00 PM EST