USA: University of Wisconsin, Stevens-Point at Marshfield and Marshfield Clinic Partner to Grow Local Produce Year-Round
A new hydroponic farming project is growing fresh produce year-round for patients, staff and visitors to Marshfield Clinic and underserved communities.
Nida Tazeen | Reporter Assisted by AI
November 19, 2025
Fork Farms Farm Manager Nick Varner tends the cutting-edge, indoor hydroponic garden at UWSP at Marshfield, where produce grown will be served to patients, staff and visitors at Marshfield Clinic as well as community members.
Provided by UW-Stevens Point
MARSHFIELD − A new partnership aims to bring fresh, local produce to those in need in central Wisconsin.
The Wisconsin PureGrow Project: A Sustainable Growth Initiative was launched at the University of Wisconsin-Stevens Point at Marshfield, according to a community announcement. The collaboration involves the university, Marshfield Clinic region of Sanford Health and Fork Farms, an agriculture technology company based in Green Bay.
The project will use indoor hydroponic technology to grow produce year-round. This will support the health and well-being of patients, staff and visitors at Marshfield Clinic, as well as underserved community members.
Hydroponic systems to be managed by Fork Farms
Fork Farms will manage the hydroponic systems, known as Flex Acre and Flex Micro farms, housed inside the UWSP at Marshfield campus. These systems can grow a variety of foods, including leafy greens, herbs, peppers, cucumbers and cherry tomatoes. Each Flex Acre can produce hundreds of pounds of produce annually, while the compact Flex Micro is suitable for kitchens and classrooms.
“In communities across Wisconsin, families face impossible choices between nutrition and affordability. The Wisconsin PureGrow Project aims to change that by providing locally grown healthy foods,” said Jay Shrader, vice president of community impact and social accountability at Marshfield Clinic.
Hydroponic systems are efficient and scalable
“This innovative hydroponic system is among the most efficient, scalable and transformative food-growing technologies in the world,” said Steve Tyink, director of partner development for Fork Farms. “They reduce water and energy use while supporting climate-resilient agriculture that is unaffected by pests or weather.”
“UWSP at Marshfield is pleased to take an active role in continuing UW-Stevens Point’s commitment to sustainability and community-rooted partnerships,” said Tony Andrews, campus executive at UWSP at Marshfield. “Not only does this initiative benefit our community, but it provides opportunities for agricultural training, education and workforce development.”
This story was created by reporter Nida Tazeen, NTazeen@usatodayco.com, with the assistance of Artificial Intelligence (AI). Journalists were involved in every step of the information gathering, review, editing and publishing process.