The goal is to build an “Urban Food Hub” in each of the city’s eight wards, particularly the poorer ones.
Right on campus is the largest rooftop farm in the city – 20,000 square feet – growing plump Cherokee Purple heirloom tomatoes and crisp red-stemmed Swiss Chard along the edges (areas of the roof that have the structural integrity to handle larger crops) as well as greens, flowers, and sedum in the interior sections (for insulation and water capture benefits). Much of this rooftop produce – grown mostly by volunteers – gets distributed to UDC’s faculty and staff through a community-supported agriculture program and to D.C. food banks as donations.
Beyond the campus, at the end of the Green Metro Line, is the 143-acre Firebird Farm. Here UDC is experimenting with a wide selection of crops and techniques to sustainably provide food for a growing city: 1.5 acres of sweet potatoes, an Asian pear orchard, a more-sustainable dryland rice variety, a cluster of half-acre allotment gardens available to entrepreneurial D.C. residents. There’s even a large garden of “ethnic crops,” growing uncommon and highly nutritious vegetables like garden eggs, ghost peppers, gbomas, kitely, jamma jamma, and jute for the city’s significant immigrant population.