With an exclusive invite, School of Sustainability undergraduate Yann Raymond and his thesis partner attended the 2017 Clinton Global Initiative University in Boston, Mass. The team’s “commitment to action” – a CGI U requirement – was to address the Valley’s lack of convenient, nutritious food.

“We’re doing this by growing fresh food aeroponically, using 90% less water and space and zero chemical fertilizers or pesticides,” said Raymond. “The concept relies on harvesting the herbs and vegetables the very morning that they go to market.”

The team later pitched their idea to Changemaker Central and Venture Devils, amassing $4,000 in start-up funds.