University Initiative Boosts Sustainable Farming With First Harvest Delivery

By Andi Anderson

The University of Evansville has achieved an important milestone through its 'We Grow Aces!' initiative by completing its first harvest and delivering fresh produce to a local restaurant group. This step highlights the program’s focus on sustainability, community support, and student learning.

The crops were planted on May 2 and grown using a hydroponic container farming system. This system uses vertical towers in a controlled indoor space, allowing plants to grow without soil. It also uses less water than traditional farming. By carefully managing light, water, and nutrients, the system can produce fresh greens and herbs throughout the year in an efficient and eco-friendly manner.

The first delivery included lettuce varieties such as Divisor, Caipira, and Liska, along with Cinnamon Basil and Sorrel. These crops were part of early trials to test production quality and explore partnerships. The produce was supplied to a local restaurant, where chefs showcased creative ways to use the fresh ingredients.

The initiative involved a large group of students who worked on areas like finance, marketing, and logistics. Even after the semester ended, some students continued overseeing plant growth, system performance, and partnerships. Their work reflects the program’s goal of offering practical learning experiences along with academic knowledge.

The project also addresses key challenges such as food insecurity and community health. By growing produce locally, it reduces the need for long-distance transportation and supports the idea of “Food as Medicine,” which promotes healthy eating for better well-being.

This delivery was completed in collaboration with a local restaurant owner, who appreciated the initiative’s approach to sustainable farming and high-quality produce.

"Since our inception over 10 years ago, Pangea Restaurant Group has aligned with a variety of local vendors utilizing alternative growing systems to produce cleaner and more consistent produce for our customers. This unique opportunity was a perfect way to engage with local entrepreneur Scott Massey and his Anu systems, along with University of Evansville students Javad and Neva. We look forward to working with the collective teams to develop hard-to-source ingredients from around the world that are the foundation for our restaurants," said Randy Hobson, owner of Pangea Restaurant Group.

Looking ahead, the initiative plans to expand by building partnerships with schools, healthcare groups, and community organizations, further strengthening local food systems and sustainable practices.

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