Head chefs of On the Oval, located on Centennial Campus, started a rooftop garden in late April that is quickly growing in size and sustainability.
The chefs created the garden to provide fresh produce to the University Dining operation, and those involved use organic gardening techniques with an emphasis on sustainability and up-cycling.
On the Oval’s lead-chef Adam Smith and sous-chef David Johnson, who both play an integral role in the garden’s maintenance, started the garden.
“It increases our awareness and appreciation for food because we had to grow it,” Smith said. “We had to wait the whole 60 or 70 days for it to come to fruition, and we’re able to put it into the food, which creates an elevated dining experience. There’s nothing like food coming straight from the garden.”
The garden has grown in size since its start in April, and much of the produce grown from it goes straight into dishes served at On the Oval.
The garden is located on a side rooftop right above On the Oval.
The Oval staff grows zucchini, squash, peppers, cucumbers, tomatoes and other plants. According to Johnson, the kitchen no longer needs to buy fresh herbs as the garden produces enough for On the Oval’s kitchens.
Smith and Johnson have been raising awareness for their project by educating students and Oval employees about where their ingredients come from and how they can be used in their meals.
“The recipe really begins with a seed growing from the ground,” Johnson said. “Not with pots or pans or anything like that.”
Smith and Johnson are educating their employees on sustainable, organic gardening techniques. By using a hydroponic watering system that allows the roots of the plants to soak up water when needed, they have been able to save 70 percent of their water supply. It also collects rainwater to supplement this, and the staff recycles old busboy tubs and bins to grow fruits and vegetables in.
Currently, On the Oval employees perform most of the work in the garden. Sous-chef Johnson has taken the lead on gardening, educating other On the Oval employees about proper techniques and gardening care. Johnson is also responsible for mixing different types of soil together to ensure it is nutrient-rich and 100 percent organic.
“You can go out and buy pre-mixed soil, but they’re not always all organic material used,” Smith said. “We’re able to use soil and compost that’s 100 percent organic.”
The kitchen has also begun composting leftover food materials, and much of this has gone into the soil used in the garden.
This has been implemented in stages, with employee drink cups, stems, food cores and other materials composted at On the Oval. Materials used in the garden are recycled, reused and upcycled, ensuring that all efforts, from the kitchen to the garden, go full circle.
Both Smith and Johnson said they want to increase student involvement on the project, and plan on recruiting soil science and agriculture students to help with the garden. They would also like to see their garden grow to include other University Dining operations, such as the food court in Talley Student Center.
Smith went on to talk about the therapeutic benefits of the garden, and the impact it has had on working at On the Oval. “When you’re up there it’s just a whole different atmosphere,” Smith said. “It’s the best conference room in the world.”
University Dining has invested about $1,000 in the garden, which Smith believes will be a one-time fee.
“That might seem like a lot, but a lot of that is preliminary investment that will all be used next year,” Smith said. “We’re going to be able to garden with that for years to come.”
