Vertical gardening as a sustainable food production strategy in higher education institutions: A feasibility study at the University of Baguio

Abstract

This study assessed the feasibility of establishing a vertical garden using the Kratky hydroponic method at the University of Baguio as a sustainable approach to urban food production and environmental stewardship. The project evaluated the system’s viability in terms of space efficiency, resource conservation, and structural adaptability within a university setting. A low-cost and eco-friendly design was developed using recycled PET bottles, repurposed wood, coco peat, and locally available nutrient solutions. Results demonstrated that the Kratky hydroponic system is well suited for limited urban spaces. The vertical garden was successfully installed in an underutilized area behind the Centennial Building parking lot, maximizing vertical space without requiring extensive land use. The system operated without electricity, pumps, or complex equipment, with each plant sustained by only 0.75 liters of nutrient solution throughout its growth cycle. This passive approach minimized water and energy consumption while preventing nutrient runoff and promoting efficient resource utilization. The modular structure, composed of lightweight and recycled materials, proved adaptable for installation, relocation, and replication in various campus locations, including rooftops and wall facades. Furthermore, the design required no major structural modifications, making it suitable for integration into existing infrastructure. The findings indicate strong potential for broader campus adoption and community-level replication, contributing to food security, environmental sustainability, and experiential learning opportunities. The initiative supports the United Nations Sustainable Development Goals, particularly SDG 2 (Zero Hunger), SDG 11 (Sustainable Cities and Communities), and SDG 12 (Responsible Consumption and Production). Overall, the study presents a practical and replicable model for sustainable food production in educational institutions and other urban environments.