Students at the High School of Hospitality Management in New York City are growing lettuce, cilantro, bok choy and watercress in hydroponic labs designed to connect science education with food access.
The project, supported by Cornell Cooperative Extension in New York City, supplies produce to the school's culinary program and food pantry while giving as many as 24 students paid work experience for six hours each week.
Teacher Denise Perez developed the program at the Park West Educational Campus in Manhattan's Hell's Kitchen neighborhood. The school reports that 91% of its students are economically disadvantaged.
Students work in an indoor hydroponics room and a rooftop greenhouse, learning how to manage water, nutrients, lighting and plant growth without soil. The produce is used in cooking classes and distributed to families through the campus pantry.
Perez surveyed families in English and Spanish to identify which crops would be most useful. Cilantro emerged as a frequent request, and the program held eight produce distributions during the school year.
Cornell's account notes that 16.5% of Manhattan residents are at risk of food insecurity, with higher rates among nonwhite residents. It also describes Hell's Kitchen as an area where fresh food can be difficult to access despite the presence of many restaurants and convenience stores.
Perez has graduated from the school and plans to attend Lehman College before studying in Taiwan. The learning labs are intended to continue giving students practical experience while expanding the supply of fresh produce available to the school community.
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