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Students Launch Innovative Indoor Mushroom Farm: Harvest Scholars Company Brings Sustainable Science to Life

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  Published in Science and Technology on Wednesday, October 29th 2025 at 14:02 GMT by Patch
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Students Launch Innovative Indoor Mushroom Farm, Harvest Scholars Company Brings Fresh Produce to New Haven

In a quiet corner of New Haven’s high‑school science wing, a group of students has turned a small, repurposed classroom into a bustling indoor mushroom farm. The project, a collaboration between the school’s STEM department and Harvest Scholars—a local nonprofit that supports student‑run agriculture ventures—has already begun delivering fresh, locally grown mushrooms to farmers markets and neighborhood grocery stores.

The idea started in the spring when sophomore Maya Ramirez, a biology enthusiast, suggested that the school’s unused space could be used for an indoor cultivation project. “I’ve always loved mushrooms, and I think they’re a great way to learn about biology, sustainability, and entrepreneurship all at once,” Ramirez said. Within weeks, the team, consisting of eight students from the Agriculture and Science Academy, had drafted a plan, secured a seed‑grant from Harvest Scholars, and begun building the farm’s infrastructure.

From Spores to Market Shelves

The students built a 12‑square‑meter growing chamber using recycled pallets, LED grow lights, and a climate‑control system that maintains humidity levels around 90 percent—ideal for mushroom growth. They sourced their substrates—mainly a blend of sawdust, coffee grounds, and straw—through a partnership with a local recycling center, turning waste into valuable agricultural input. Using spawn (inoculated mushroom mycelium) they inoculated the substrate and allowed it to incubate for two weeks. Once the mycelium fully colonized the substrate, the chamber was opened to a lower‑light, high‑humidity environment to induce fruiting. After 10–14 days, the first flush of oyster mushrooms emerged, each delicate cap a testament to the students’ careful work.

“We were amazed by how quickly the first crop appeared,” said senior Marcus Lee, who served as the project’s logistics coordinator. “It was like watching a magic trick, except we knew all the science behind it.”

The students packaged the harvested mushrooms in biodegradable bags and delivered them to the New Haven Farmers Market, where they set up a small stall under the guidance of Harvest Scholars’ business mentor, local chef and entrepreneur Ana Ruiz. The market’s website lists the stall as “Mushroom Farm Fresh – Students of New Haven High.” Ruiz praised the students’ professionalism. “They’re not only learning the science; they’re learning how to run a business, how to market their product, and how to communicate with customers.”

Harvest Scholars’ Role and Mission

Harvest Scholars, whose website (harvestscholars.com) describes itself as “a non‑profit dedicated to fostering sustainable agriculture entrepreneurship among students,” provided the seed funding, equipment donations, and business training that made the project possible. The organization’s CEO, Jonathan Miller, explained the motivation behind the partnership. “We believe that early exposure to real‑world business challenges prepares students for the future, and agriculture offers a unique blend of science, community, and environmental stewardship,” Miller said. He noted that the nonprofit’s annual grant program has funded over 20 student‑led farms in the past three years, many of which have transitioned from school projects to fully operational businesses.

In addition to financial support, Harvest Scholars offered access to their network of local farms and restaurants, which has opened doors for the students’ future expansions. The nonprofit’s website features case studies of similar projects, including a recent one in Hartford where high‑school students grew shiitake mushrooms on a commercial‑scale indoor farm.

Community Impact and Future Plans

The project’s ripple effects extend beyond the classroom. Local grocery store manager Maria Sanchez reported that the new mushroom supply has helped her store meet rising demand for locally sourced produce. “The flavor is fresh, and the story behind it—students growing it in our own town—makes it something customers want to buy,” Sanchez said. The school’s principal, Dr. Elaine Kim, praised the initiative as a model for integrating sustainability into the curriculum. “This is a real‑world learning experience that inspires students to think about food, science, and community in new ways,” Kim remarked.

Looking ahead, the students plan to diversify their crop rotation to include shiitake and lion’s mane varieties, both of which require slightly different growing conditions. They also aim to host workshops for younger students in the district, teaching basics of mushroom cultivation and the environmental benefits of indoor farming. Harvest Scholars has already pledged to provide additional mentorship and a modest extension of the grant to support these next steps.

As the mushroom beds continue to flourish, the students’ indoor farm stands as a vivid illustration of how curiosity, community support, and innovative thinking can combine to create fresh, sustainable food right in the heart of an urban environment. The venture not only brings healthy produce to the local market but also cultivates a generation of students ready to grow their own futures.