Food & Agriculture

Understanding Modern Farming

A variety of growing environments (demonstration garden, hoop houses, 30+-acre field crop area) permit research and study of both carefully managed microenvironments and field production—allowing students to gain a well-rounded understanding of modern farming.

Aquaculture

Eden Hall Campus has an aquaculture system capable of growing up to 1,000 trout. Aquaculture is widely seen as the most efficient way to provide protein for the rapidly growing global population, slated to reach over 10 billion people by 2050.

Expanding Research & Community Engagement

Small-scale mushroom, honey, and maple syrup production expands research areas for students and opportunities for community engagement.

Growing Food Year-Round

Experimentation with growing food hydroponically year-round is underway.

From Eden Hall Pioneer to Farm Manager

Fact: Eden Hall Campus has its superstars and they get the lion’s share of the press. The solar high tunnel, with its floor heated by geothermal heating. The aquaculture lab with its 500 rainbow trout. Solar panels, generating enough electricity to power 14 homes for one year. Items like these have been written about in publications ranging from Architect Magazine to USA Today—deservedly so. But when Tony Miga first visited the campus in 2012 as a prospective graduate student in the process of vetting the brand-new Master of Sustainability program, none of that was there. What he remembers seeing were some dilapidated stables, and the big barn. And the orchard.

Inside the Aquaculture Lab

Aquaculture—the farming of marine organisms, including fish, shellfish, turtles, and plants—is responsible for more than half of all seafood eaten worldwide, and getting bigger. It’s widely seen as the most efficient way to provide protein to the rapidly growing global population, slated to reach over 10 billion people by 2050. The rapid growth in global aquaculture production has created questions of long-term sustainability in aquaculture. Falk School Aquatic Lab Director Roy Weitzell, PhD is ready.

Another Perk of an On-Campus Farm

“Everything we can make from scratch,” says Chatham’s Shadyside Campus executive chef Dan Dooley, “we do.”“Chef Dan” is proud of the food he and his staff serve at Anderson Dining Hall, and with fresh beef patties, hand-breaded chicken tenders, and produce grown on Chatham’s Eden Hall Campus, deservedly so. In fact, this year Chatham was ranked 7th in the nation for best food grown and sourced locally by Sierra Magazine’s 2015 “Cool Schools” report. The rating reflects the amount of food purchased locally and the presence of sustainable practices such as composting.

Chatham Resettles Newest Residents

It was an overcast Wednesday morning, but spirits were high as Eden Hall Campus welcomed its newest residents. Over 20 people—including reporters from KDKA and the Pittsburgh Post-Gazette—were on hand to greet the newcomers: 500 rainbow trout, non-native to Pennsylvania, here to be permanently resettled in their new homes: three fiberglass tanks, each standing about five feet tall and containing 500 gallons, in Chatham’s aquaculture laboratory.