Cultivating Curiosity and Sustainability: The Hydroponic Garden at UT
Nestled within the lobby of the Gearing building at the University of Texas, a lush, vertical hydroponic garden flourishes under the stewardship of Michele Hockett Cooper. This innovative project, which emerged from the vision of principal investigator Jaimie Davis in collaboration with the Green Our Planet program, has captured the attention and curiosity of students, faculty, and visitors alike. While Hockett Cooper humbly describes herself as the “caretaker,” her involvement in nurturing and managing the system plays a crucial role in bringing this sustainable initiative to life.
The hydroponic system in Gearing is one of many units distributed to elementary schools across central Texas as part of a larger research endeavor aimed at integrating nutrition education into school programs. The garden serves as a hands-on educational tool, offering an interactive way to learn about plant growth, nutrition, and sustainability. It’s also an experimental model for schools that have begun incorporating these units into their cafeterias and foyers, showcasing how urban environments can support fresh food cultivation.
“We were actually supposed to take one of the units to Mexico for a similar program,” Hockett Cooper explains, “but it didn’t make it through customs. So, we shifted our focus locally, and the one here in Gearing is now being used in my nutrition class to teach students practical skills like managing nutrient balance and pH levels.” The shift turned out to be serendipitous. Students now have the opportunity to engage directly with the system, performing tasks such as pH testing, nutrient supplementation, and observing plant growth cycles. These experiences provide a unique blend of theoretical learning and practical application, making the science of nutrition more tangible.
The vertical garden is a testament to the adaptability and efficiency of hydroponics. Unlike traditional soil-based gardening, hydroponics uses a closed-loop system where water continuously circulates. “There’s a big water reservoir at the bottom of the unit,” Hockett Cooper says, “and a pump system brings the water up to the top, where it filters down through the different levels and drains back into the reservoir. It’s a continuous cycle that ensures the plants receive the right amount of water and nutrients without waste.” This system is not only efficient but also environmentally friendly, as it minimizes water loss through evaporation and runoff.
Hydroponics offers a practical solution for those who may lack outdoor gardening space. “As long as you have a power source to run the lights and the water pump, you can grow it in a building,” Hockett Cooper points out. “Whether it’s a classroom, an apartment, or an office, this setup allows you to have fresh herbs and vegetables year-round.” This approach brings the possibility of healthy, homegrown produce to urban dwellers who might otherwise be limited by space constraints.
The choice of plants is also strategic. “We’re growing arugula, red and green leaf lettuce, parsley, cilantro, and basil,” Hockett Cooper shares. “These are plants that can be harvested multiple times while keeping the roots intact, allowing them to regrow and provide a continuous supply. Unlike single-harvest crops like carrots, these leafy greens and herbs offer a sustainable yield over the semester.” This regenerative capacity makes hydroponics an attractive option for both educational and commercial purposes.
The project isn’t just about growing food; it’s about fostering a connection with what we eat. Hockett Cooper describes one of the most rewarding aspects as watching people’s reactions as they pass by the garden. “I love seeing students and faculty pause, look at the plants, and wonder what’s going on. It sparks curiosity,” she says. “Before they walk away, I often run up to them and share a little about the project. It’s about engaging people and making them think about where their food comes from.”
Students in Hockett Cooper's nutrition class have embraced the opportunity to learn hands-on. Next semester, she plans to incorporate the garden more formally into her syllabus, with pairs of students taking full responsibility for the unit for a week. They will monitor pH levels, adjust nutrient balances, and ensure the system runs smoothly. Additionally, Hockett Cooper is planning lunchtime recipe challenges where faculty and students can create dishes using the fresh produce from the garden. “It’s going to be a fun way to bring the department together and showcase what can be done with hydroponically grown food,” she says.
Hydroponics offers several advantages over traditional gardening. “It’s efficient because you’re not losing any water to evaporation,” Hockett Cooper explains. “All the water goes into the plants. With soil, you lose moisture through evaporation and transpiration, but with hydroponics, it’s a closed system that recycles water.” This method is also scalable, making it possible to implement in various settings—from small tabletop units to large commercial setups that can produce enough to supply cafeterias or local markets.
For those new to hydroponics, Hockett Cooper advises starting with simple, fast-growing plants. “We began with greens and herbs because they’re easy and produce continuously,” she says. Future plans include experimenting with different crops, such as strawberries and tomatoes, to explore the system’s capabilities. “We might even try root vegetables like carrots or radishes later,” she adds, acknowledging that each plant type presents unique challenges and learning opportunities.
The impact of this project extends beyond Gearing’s lobby. By integrating hydroponic systems and curriculum into schools, Hockett Cooper and Davis aim to inspire younger generations to think critically about food sustainability. “It’s about showing kids and students that growing food doesn’t have to be complicated,” Hockett Cooper says. “With the right setup, anyone can do it, even in a small space.”
Her message to the University of Texas community is simple: “Come by, take a look, and get inspired. There’s so much potential here, and it’s about making fresh, healthy food more accessible to everyone.” And if you’re walking through Gearing, don’t be surprised if Hockett Cooper encourages you to grab a handful of fresh lettuce—a small taste of what sustainable, innovative nutrition can offer.
