Chartwells Higher Education

January 2019 - May 2019

I ran the hydroponics garden system of UMBC's dining hall from seed to table; growing lettuce, kale, basil, chives, and Swiss chard. I also promoted sustainability initiatives like finding alternatives to straw and single-use containers, creating sustainability materials, manning booths for sustainability and food waste initiatives. I also used the spent coffee grounds from the dining hall to for a an Oyster mushroom growing operation.

Here I am at an Earth Day initiative to let students plant some seeds for the next crop at the hydroponics garden I managed.

I was featured in "Chartwell's Monthly" 2019 April's Issue, highlighting some of the work that I do at the UMBC dining hall, and why I do what I do and what inspires me to be a part of this effort.

UMBC Dining on Instagram: "What better way to celebrate than zero-miles sourced lettuce on our salad bar straight from our hydroponic garden! Check out our sustainability intern, Marios, picking it at True Grit's yesterday!"

Below are some pictures from my blogpost about the Hydroponics system that I managed, and you can read about it on this blog: https://letseatatumbc.wordpress.com/2019/03/25/the-hydroponic-garden/