By Andi Anderson
A new educational initiative is helping students learn about aquaponics, a farming method that combines fish production with plant cultivation in a single system. Developed through the When Blue is Green (BiG) Project, the program aims to promote sustainable food production, environmental responsibility, and future career opportunities in agriculture.
Aquaponics offers a local and eco-friendly approach to food production. By growing seafood and plants together, these systems can help reduce transportation-related emissions, improve access to fresh food, and create employment opportunities. The project also highlights the importance of strengthening domestic seafood production and reducing dependence on imports.
Launched in 2023, the BiG project is a collaboration between Purdue University and Ohio State University. One of its major goals is to prepare students for careers connected to blue food supply chains through educational resources and practical learning experiences.
Jen-Yi Huang of Ohio State University, who leads the BiG project, highlighted the potential of the industry, saying, “In Indiana, we do have some aquaculture farmers. Aquaculturalists currently grow fish or shrimp only. There’s some potential interest in adding hydroponics into their operations to turn aquaculture into aquaponics.”
The curriculum is designed for students in grades 9 through 12 studying biology, environmental science, and food science. It includes classroom activities, worksheets, lesson plans, and customizable presentations aligned with national science and agriculture education standards.
To make learning more engaging, the BiG team created an interactive virtual reality aquaponics tour. The experience allows students, consumers, and industry professionals to explore aquaponics systems in an immersive way. The project has also been showcased at educational events, industry conferences, and agricultural exhibitions.
Natalie Carroll, Professor in Purdue College of Agriculture, led the curriculum's development with support from faculty members and graduate students across multiple disciplines. Describing the process, she said, “I worked with the researchers of the topic area to develop the activities and make sure everything was technically correct. Then started the process of review, pilot test, revise, pilot test, have teachers evaluating, testing with students.”
Teachers reviewed and tested the curriculum before its release, helping improve its effectiveness in classrooms. One hands-on activity allows students to build a small aquaponics system using goldfish and basil, helping them understand the relationship between aquatic animals and plant growth.
The project has also expanded into university programs, with new aquaponics lectures added to agriculture, engineering, environmental science, and food science courses. Surveys conducted among students show growing awareness and interest in sustainable food systems.
Through education, technology, and practical learning, the BiG project is helping prepare the next generation for careers in sustainable agriculture while promoting innovative solutions for future food production.
Photo Credit: purdue-university
Categories: Indiana, Sustainable Agriculture