Glorious greens: Milky pak choy being harvested at TUF.
ON a mission to inspire and encourage its community to be drivers of change within the food system, Taylor’s University has lifted the curtain on its new urban garden.
Situated on its Lakeside Campus, the Taylor’s Urban Farm (TUF) offers a physical 0.4ha “field of inquiry” where students and staff can respond to the need for transformation within the food system through innovation and technology.
TUF, a component of the varsity’s Food Security and Nutrition Impact Lab which aims to end hunger, food insecurity and malnutrition, houses over 20 types of vegetables, fruits and herbs grown using vertical towers, grow beds and autopots.
In support of sustainable practices, the urban farm implements a closed-loop system that reduces dependence on external inputs and strengthens the nutrient cycle through recycling the water used for growing plants.
Annually, the farm has the capacity to grow and harvest a total output of over 4,000kg worth of fresh, organic and pesticide-free produce. Unlike traditional farming, this system minimises runoff materials such as pesticides and fertilisers from contaminating groundwater and surface water sources.
The farm is semi-automated through the use of the precise Internet of Things (IoT) Nido One system, which can automatically control and detect several factors in a hydroponic growing system such as the pH level of the water, nutrient solution, and climatic parameters such as temperature and humidity.
Taylor’s University deputy vice-chancellor and chief academic officer Prof Dr Pradeep Nair said the technology and innovations available, coupled with the institution’s commitment to purpose-led learning and multidisciplinary collaborations, put it in prime position to become a key player in the cultivation, amplification and facilitation of debates and activism that can influence change in food systems.
“By building a sustainable food and agriculture system to ensure food security and safety, we can play our part to improve the overall nutrition and sustainability of Malaysia’s food supply by 2030,” he said in a press release dated Aug 8.
School of Biosciences head Assoc Prof Dr Phelim Yong envisions TUF as a multidisciplinary living lab that will benefit the varsity’s staff and students, enhancing their food literacy.
The space, he said, is intended to support relevant academic and agricultural research at the undergraduate and postgraduate levels, particularly in the cultivation of crops in hydroponic systems.
The significance of the experiential learning opportunities that TUF offers is highlighted through the varsity’s Minor in Sustainable Urban Farming study option where students are taught modules in areas such as crop development, production and management through hydroponic systems, sustainable agriculture, and agriculture automation and data management.
“Through these experiences, students will gain practical knowledge of sustainable urban farming practices, which not only contribute to environmental preservation, but also promote public health and support local communities,” he said.
Eighty per cent of the produce grown at TUF will be supplied to the university’s academic kitchens, allowing students from Taylor’s Culinary Institute and the School of Food Studies and Gastronomy access to a fresh and nutritious supply of vegetables, fruits and herbs grown on campus.
This will enable them to learn about socially conscious green practices, how to source ingredients, conduct sensory evaluation, catering to patrons with different dietary needs, in turn empowering them to create exceptional “farm-to-fork” dining experiences throughout their academic journey and future careers in the culinary and hospitality industries.
