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Florida International University’s “Living Lab” at the Biscayne Bay Campus is redefining sustainability through hands-on education. The project is a collaboration between the Chaplin School of Hospitality and the Department of Earth and Environment, designed to give students practical experience while reducing the university’s environmental impact.
The garden includes a variety of plants such as lavender, pollinator-friendly flowers and organic crops, all grown with compost produced from campus food waste.
The lab functions as a closed-loop system. Students in hospitality and environmental science classes learn how to separate organic waste, which is then turned into compost and used to fertilize the garden. This process helps minimize carbon emissions by eliminating the need to transport waste and fosters eco-conscious habits that extend beyond the classroom.
Jesse Blanchard, director of the Living Lab, emphasized the importance of this interdisciplinary model.
“Thanks to our collaboration with the School of Hospitality, we’re creating a circular system,” Blanchard said. “We collect food waste and turn it into fertilizer for our gardens — closing the cycle and lowering the Living Lab’s carbon footprint.”
For students and faculty alike, the garden is more than just a green space — it’s a symbol of community-driven innovation. With future plans for a carbon capture zone, the Living Lab continues to grow as a model for environmentally responsible education.
“Our students learn sustainability… it’s not just about food — it’s about creating long-term impact, from the kitchen to the garden,” said Dr. Joseph Buschman from the Chaplin School.
