Hydroponics

The Food Depository grows a range of herbs through sustainable practices to support our prepared meals program.

Creative Solutions to Ending Hunger

Food insecurity is a complex issue that requires us all to work together to find creative solutions to end hunger. Our hydroponics pilot is helping us learn more about alternative and urban farming opportunities that can provide our neighbors with sustainable local produce options.

With the support of volunteers, we’re growing a range of herbs, including chives, sage, dill, parsley, and basil. Our team at Chicago’s Community Kitchens uses these herbs in the production of our prepared meals.

Optimum Growing Conditions

Hydroponically grown crops can grow substantially faster than those in traditional agriculture. This is due to optimized light and nutrient regulation that would otherwise be affected by the weather, soil, and climate in Chicago

Crops begin their lifecycle as seedlings in our nursery. Once these seedlings establish a healthy root system, they are transplanted into Fork Farms growing units. Here, they have constant access to nutrient-rich water and an 18-hour light cycle for optimized growth.

Each Fork Farms unit can grow over 1,100 crops simultaneously. From seed, certain herbs are ready for their first harvest in just 45 days, ensuring consistent year-round production. Herbs like basil, parsley, and chives can be harvested multiple times and allowed to regrow, maximizing the yield from each plant.

GET MORE INFORMATION ON FORK FARMS

Elevating Taste and Nutrition

Once harvested, our hydroponic-grown herbs are transported to our Chicago’s Community Kitchens for use in our scratch-made meals. These lunches and dinners help meet a growing need for access to nutritious, ready-made meals, especially for neighbors who face challenges in cooking for themselves.

Our kitchen team prepares thousands of meals a week, which we distribute to our partner pantries and directly to neighbors through partnerships with local health organizations.

The parsley and chives grown in our hydroponics units go into a variety of marinades used across our menu of prepared meals, such as garlic herb marinade, honey mustard and lemon caper marinade. Our kitchen team uses the harvested basil to make pesto for dishes such as basil pesto pasta with roasted fish.

Growing our own herbs allows our chefs to elevate taste as well as nutrition in our prepared meals.

Our Volunteers Help Us Grow Fresh Herbs

Learn more about how you could help us grow and provide fresh herbs to our neighbors.

Learn More