Environment

On a sunny, warm Sunday MIT students, staff, and faculty spread out across the fields of Hannan Healthy Foods in Lincoln, Massachusetts. Some of these volunteers pluck tomatoes from their vines in a patch a few hundred feet from the cars whizzing by on Route 117. Others squat in the shade cast by the greenhouse to snip chives. Still others slice heads of Napa cabbage from their roots in a bed nearer the woods. Everything being harvested today will wind up in Harvest Boxes, which will be sold at a pop-up farm stand the next day in the lobby of the Stata Center back on the MIT campus.This initiative — a pilot collaboration between MIT’s Office of Sustainability (MITOS), MIT Anthropology, Hannan Healthy Foods, and the nascent MIT Farm student organization — sold six-pound boxes of fresh, organic produce to the MIT community for $10 per box — half off the typical wholesale price. The weekly farm stands ran from Sept. 15 through Oct. 27.“There is a documented need for accessible, affordable, fresh food on college campuses,” says Heather Paxson, William R. Kenan, Jr. Professor of Anthropology and one of the organizers of the program. “The problems for a small farmer in finding a sufficient market … are connected to the challenges of food insecurity in even wealthy areas. And so, it really is about connecting those dots.”Through the six weeks of the project, farm stand shoppers purchased more than 2,000 pounds of fresh produce that they wouldn’t otherwise have had access to. Hannan, Paxson, and the team hope that this year’s pilot was successful enough to continue into future growing seasons, either in this farm stand form or as something else that can equally serve the campus community.“This year we decided to pour our heart, soul, and resources into this vision and prove what’s possible,” says Susy Jones, senior sustainability project manager at MITOS. “How can we do it in a way that is robust and goes through the official MIT channels, and yet pushes the boundaries of what’s possible at MIT?”A growing ideaMohammed Hannan, founder of Hannan Healthy Foods, first met Paxson and Jones in 2022. Jones was looking for someone local who grew vegetables common in Asian cuisine in response to a student request. Paxson wanted a small farm to host a field trip for her subject 21A.155 (Food, Culture and Politics). In July, Paxson and Jones learned about an article in the Boston Globe featuring Hannan as an example of a small farmer hit hard by federal budget cuts.They knew right away they wanted to help. They pulled in Zachary Rapaport and Aleks Banas, architecture master’s students and the co-founders of MIT Farm, an organization dedicated to getting the MIT community off campus and onto local farms. This MIT contingent connected with Hannan to come up with a plan.“These projects — when they flow, they flow,” says Jones. “There was so much common ground and excitement that we were all willing to jump on calls at 7 p.m. many nights to figure it out.”After a series of rapid-fire brainstorming sessions, the group decided to host weekly volunteer sessions at Hannan’s farm during the autumn growing season and sell the harvest at a farm stand on campus.“It fits in seamlessly with the MIT motto, ‘mind and hand,’ ‘mens et manus,’ learning by doing, as well as the heart, which has been added unofficially — mind, hand, heart,” says Paxson.Jones tapped into the MITOS network for financial, operational, student, and city partners. Rapaport and Banas put out calls for volunteers. Paxson incorporated a volunteer trip into her syllabus and allocated discretionary project funding to subsidize the cost of the produce, allowing the food to be sold at 50 percent of the wholesale price that Hannan was paid for it.“The fact that MIT students, faculty, and staff could come out to the farm, and that our harvest would circulate back to campus and into the broader community — there’s an energy around it that’s very different from academics. It feels essential to be part of something so tangible,” says Rapaport.The volunteer sessions proved to be popular. Throughout the pilot, about 75 students and half a dozen faculty and staff trekked out to Lincoln from MIT’s Cambridge, Massachusetts, campus at least once to clear fields and harvest vegetables. Hannan hopes the experience will change the way they think about their food.“Harvesting the produce, knowing the operation, knowing how hard it is, it’ll stick in their brain,” he says.On that September Sunday, second-year electrical engineering and computer science major Abrianna Zhang had come out with a friend after seeing a notification on the dormspam email lists. Zhang grew up in a California suburb big on supporting local farmers, but volunteering showed her a different side of the job.“There’s a lot of work that goes into raising all these crops and then getting all this manual labor,” says Zhang. “It makes me think about the economy of things. How is this even possible … for us to gain access to organic fruits or produce at a reasonable price?”Setting up shopSince mid-September, Monday has been Farm Stand day at MIT. Tables covered in green gingham tablecloths strike through the Stata Center lobby, holding stacks of cardboard boxes filled with produce. Customers wait in line to claim their piece of the fresh harvest — carrots, potatoes, onions, tomatoes, herbs, and various greens.Many of these students typically head to off-campus grocery stores to get their fresh produce. Katie Stabb, a sophomore civil and environmental engineering major and self-proclaimed “crazy plant lady,” grows her own food in the summer, but travels far from campus to shop for her vegetables during the school year. Having this stand right at MIT gives her time back, and she’s been spreading the news to her East Campus dorm mates — even picking boxes up for them when they can’t make it themselves and helping them figure out what to do with their excess ingredients.“I have encountered having way too many chives before, but that’s new for some folks,” she says. “Last week we pooled all of our chives and I made chive pancakes, kind of like scallion pancakes.”Stabb is not alone. In a multi-question customer survey conducted at the close of the Farm Stand season, 62 percent of respondents said the Harvest Box gave them the chance to try new foods and 49 percent experimented with new recipes. Seventy percent said this project helped them increase their vegetable intake.Nearly 60 percent of the survey respondents were graduate students living off campus. Banas, one of the MIT Farm co-leads, is one of those grad students enjoying the benefits.“I was cooking and making food that I bought from the farm stand and thought, ‘Oh, this is very literally influencing my life in a positive way.’ And I’m hoping that this has a similar impact for other people,” she says.The impact goes beyond the ability of students to nourish themselves with fresh vegetables. New communities have grown from this collaboration. Jones, for example, expanded her network at MITOS by tapping into expertise and resources from MIT Dining, the Vice President for Finance Merchant Services, and the MIT Federal Credit Union.“There were just these pockets of people in every corner of MIT who know how to do these very specific things that might seem not very glamorous, but make something like this possible,” says Jones. “It’s such a positive, affirming moment when you’re starting from scratch and someone’s like, ‘This is such a cool idea, how can I help?’”Strengthening communityInviting people from MIT to connect across campus and explore beyond Cambridge has helped students and employees alike feel like they’re part of something bigger.“The community that’s grown around this work is what keeps me so engaged,” says Rapaport. “MIT can have a bit of a siloing effect. It’s easy to become so focused on your classes and academics that your world revolves around them. Farm club grew out of wanting to build connections across the student body and to see ourselves and MIT as part of a larger network of people, communities, and relationships.”This particular connection will continue to grow, as Rapaport and Banas will use their architectural expertise to lead a design-build team in developing a climate-adaptive and bio-based root cellar at Hannan Healthy Foods, to improve the farm’s winter vegetable storage conditions. Community engagement is an ethos Hannan has embraced since the start of his farming journey in 2018, motivated by a desire to provision first his family and then others with healthy food.“One thing I have done over the years, I was not trying to do farming by myself,” he says. “I always reached out to as many people as I could. The idea is, if community is not involved, they just see it as an individual business.”It’s why he gifts his volunteers huge bags of tomatoes at the end of a shift, or donates some of his harvest to food banks, or engages an advisory committee of local residents to ensure he’s filling the right needs.“There’s a reciprocal dimension to gifting that needs to continue,” says Paxson. “That is what builds and maintains community — it’s classic anthropology.”And much of what’s exchanged in this type of reciprocity can’t be charted or graded or marked on a spreadsheet. It’s cooking pancakes with dorm mates. It’s meeting and appreciating new colleagues. It’s grabbing a friend to harvest cabbage on a beautiful autumn Sunday.“Seeing a student who volunteered over the weekend harvesting chives come to the market on Monday and then want to take a selfie with those chives,” says Jones. “To me, that’s a cool moment.” More

At a high level, ammonia seems like a dream fuel: It’s carbon-free, energy-dense, and easier to move and store than hydrogen. Ammonia is also already manufactured and transported at scale, meaning it could transform energy systems using existing infrastructure. But burning ammonia creates dangerous nitrous oxides, and splitting ammonia molecules to create hydrogen fuel typically requires lots of energy and specialized engines.The startup Amogy, founded by four MIT alumni, believes it has the technology to finally unlock ammonia as a major fuel source. The company has developed a catalyst it says can split — or “crack” — ammonia into hydrogen and nitrogen up to 70 percent more efficiently than state-of-the-art systems today. The company is planning to sell its catalysts as well as modular systems including fuel cells and engines to convert ammonia directly to power. Those systems don’t burn or combust ammonia, and thus bypass the health concerns related to nitrous oxides.Since Amogy’s founding in 2020, the company has used its ammonia-cracking technology to create the world’s first ammonia-powered drone, tractor, truck, and tugboat. It has also attracted partnerships with industry leaders including Samsung, Saudi Aramco, KBR, and Hyundai, raising more than $300 million along the way.“No one has showcased that ammonia can be used to power things at the scale of ships and trucks like us,” says CEO Seonghoon Woo PhD ’15, who founded the company with Hyunho Kim PhD ’18, Jongwon Choi PhD ’17, and Young Suk Jo SM ’13, PhD ’16. “We’ve demonstrated this approach works and is scalable.”Earlier this year, Amogy completed a research and manufacturing facility in Houston and announced a pilot deployment of its catalyst with the global engineering firm JGC Holdings Corporation. Now, with a manufacturing contract secured with Samsung Heavy Industries, Amogy is set to start delivering more of its systems to customers next year. The company will deploy a 1-megawatt ammonia-to-power pilot project with the South Korean city of Pohang in 2026, with plans to scale up to 40 megawatts at that site by 2028 or 2029. Woo says dozens of other projects with multinational corporations are in the works.Because of the power density advantages of ammonia over renewables and batteries, the company is targeting power-hungry industries like maritime shipping, power generation, construction, and mining for its early systems.“This is only the beginning,” Woo says. “We’ve worked hard to build the technology and the foundation of our company, but the real value will be generated as we scale. We’ve proved the potential for ammonia to decarbonize heavy industry, and now we really want to accelerate adoption of our technology. We’re thinking long term about the energy transition.”Unlocking a new fuel sourceWoo completed his PhD in MIT’s Department of Materials Science and Engineering before his eventual co-founders, Kim, Choi, and Jo, completed their PhDs in MIT’s Department of Mechanical Engineering. Jo worked on energy science and ran experiments to make engines run more efficiently as part of his PhD.“The PhD programs at MIT teach you how to think deeply about solving technical problems using systems-based approaches,” Woo says. “You also realize the value in learning from failures, and that mindset of iteration is similar to what you need to do in startups.”In 2020, Woo was working in the semiconductor industry when he reached out to his eventual co-founders asking if they were working on anything interesting. At that time, Jo was still working on energy systems based on hydrogen and ammonia while Kim was developing new catalysts to create ammonia fuel.“I wanted to start a company and build a business to do good things for society,” Woo recalls. “People had been talking about hydrogen as a more sustainable fuel source, but it had never come to fruition. We thought there might be a way to improve ammonia catalyst technology and accelerate the hydrogen economy.”The founders started experimenting with Jo’s technology for ammonia cracking, the process in which ammonia (NH3) molecules split into their nitrogen (N2) and hydrogen (H2) constituent parts. Ammonia cracking to date has been done at huge plants in high-temperature reactors that require large amounts of energy. Those high temperatures limited the catalyst materials that could be used to drive the reaction.Starting from scratch, the founders were able to identify new material recipes that could be used to miniaturize the catalyst and work at lower temperatures. The proprietary catalyst materials allow the company to create a system that can be deployed in new places at lower costs.“We really had to redevelop the whole technology, including the catalyst and reformer, and even the integration with the larger system,” Woo says. “One of the most important things is we don’t combust ammonia — we don’t need pilot fuel, and we don’t generate any nitrogen gas or CO2.”Today Amogy has a portfolio of proprietary catalyst technologies that use base metals along with precious metals. The company has proven the efficiency of its catalysts in demonstrations beginning with the first ammonia-powered drone in 2021. The catalyst can be used to produce hydrogen more efficiently, and by integrating the catalyst with hydrogen fuel cells or engines, Amogy also offers modular ammonia-to-power systems that can scale to meet customer energy demands.“We’re enabling the decarbonization of heavy industry,” Woo says. “We are targeting transportation, chemical production, manufacturing, and industries that are carbon-heavy and need to decarbonize soon, for example to achieve domestic goals. Our vision in the longer term is to enable ammonia as a fuel in a variety of applications, including power generation, first at microgrids and then eventually full grid-scale.”Scaling with industryWhen Amogy completed its facility in Houston, one of their early visitors was MIT Professor Evelyn Wang, who is also MIT’s vice president for energy and climate. Woo says other people involved in the Climate Project at MIT have been supportive.Another key partner for Amogy is Samsung Heavy Industries, which announced a multiyear deal to manufacturing Amogy’s ammonia-to-power systems on Nov. 12.“Our strategy is to partner with the existing big players in heavy industry to accelerate the commercialization of our technology,” Woo says. “We have worked with big oil and gas companies like BHP and Saudi Aramco, companies interested in hydrogen fuel like KBR and Mitsubishi, and many more industrial companies.”When paired with other clean energy technologies to provide the power for its systems, Woo says Amogy offers a way to completely decarbonize sectors of the economy that can’t electrify on their own.“In heavy transport, you have to use high-energy density liquid fuel because of the long distances and power requirements,” Woo says. “Batteries can’t meet those requirements. It’s why hydrogen is such an exciting molecule for heavy industry and shipping. But hydrogen needs to be kept super cold, whereas ammonia can be liquid at room temperature. Our job now is to provide that power at scale.” More

As an undergraduate majoring in architecture, Dong Nyung Lee ’21 wasn’t sure how to respond when friends asked him what the study of architecture was about.“I was always confused about how to describe it myself,” he says with a laugh. “I would tell them that it wasn’t just about a building, or a city, or a community. It’s a balance across different scales, and it has to touch everything all at once.”As a graduate student enrolled in a design studio course last spring — 4.154 (Territory as Interior) — Lee and his classmates had to design a building that would serve a specific community in a specific location. The course, says Lee, gave him clarity as to “what architecture is all about.”Designed by Roi Salgueiro Barrio, a lecturer in the MIT School of Architecture and Planning’s Department of Architecture, the coursework combines ecological principles, architectural design, urban economics, and social considerations to address real-world problems in marginalized or degraded areas.“When we build, we always impact economies, mostly by the different types of technologies we use and their dependence on different types of labor and materials,” says Salgueiro Barrio. “The intention here was to think at both levels: the activities that can be accommodated, and how we can actually build something.”Research firstStudents were tasked with repurposing an abandoned fishing industry building on the Barbanza Peninsula in Galicia, Spain, and proposing a new economic activity for the building that would help regenerate the local economy. Working in groups, they researched the region’s material resources and fiscal sectors and designed detailed maps. This approach to constructing a building was new for Vincent Jackow a master’s student in architecture.“Normally in architecture, we work at the scale of one-to-100 meters,” he says. But this process allowed me to connect the dots between what the region offered and what could be built to support the economy.”The aim of revitalizing this area is also a goal of Fundación RIA (FRIA), a nonprofit think tank established by Pritzker Prize-winning architect David Chipperfield. FRIA generates research and territorial planning with the goal of long-term sustainability of the built and natural environment in the Galicia region. During their spring break in March, the students traveled to Galicia, met with Chipperfield, business owners, fishermen, and farmers, and explored a variety of sites. They also consulted with the owner of the building they were to repurpose.Returning to MIT, the students constructed nine detailed models. Master’s student Aleks Banaś says she took the studio because it required her to explore the variety of scales in an architectural project from territorial analysis to building detail, all while keeping the socio-economic aspect of design decisions in mind.“I’m interested in how architecture can support local economies,” says Banaś. “Visiting Galicia was very special because of the communities we interacted with. We were no longer looking at articles and maps of the region; we were learning about day-to-day life. A lot of people shared with us the value of their work, which is not economically feasible.”Banaś was impressed by the region’s strong maritime history and the generations of craftspeople working on timber boat-making. Inspired by the collective spirit of the region, she designed “House of Sea,” transforming the former cannery into a hub for community gathering and seafront activities. The reimagined building would accommodate a variety of functions including a boat-building workshop for the Ribeira carpenters’ association, a restaurant, and a large, covered section for local events such as the annual barnacle festival.“I wanted to demonstrate how we can create space for an alternative economy that can host and support these skills and traditions,” says Banaś. Jackow’s building — “La Nueva Cordelería,” or “New Rope Making” — was a facility using hemp to produce rope and hempcrete blocks (a construction material). The production of both “is very on-trend in the E.U.” and provides an alternative to petrochemical-based ropes for the region’s marine uses, says Jackow. The building would serve as a cultural hub, incorporating a café, worker housing, and offices. Even its very structure would also make use of the rope by joining timber with knots allowing the interior spaces to be redesigned.Lee’s building was designed to engage with the forestry and agricultural industries.“What intrigued me was that Galicia is heavily dependent on pulp production and wood harvesting,” he says. “I wanted to give value to the post-harvest residue.”Lee designed a biochar plant using some of the concrete and terra cotta blocks on site. Biochar is made by heating the harvested wood residue through pyrolysis — thermal decomposition in an environment with little oxygen. The resulting biochar would be used by farmers for soil enhancement.“The work demonstrated an understanding of the local resources and using them to benefit the revitalization of the area,” says Salgueiro Barrio, who was pleased with the results. FRIA was so impressed with the work that they held an exhibition at their gallery in Santiago de Compostela in August and September to highlight the importance of connecting academic research with the territory through student projects. Banaś interned with FRIA over the summer working on multiple projects, including the plan and design for the exhibition. The challenge here, she says, was to design an exhibition of academic work for a general audience. The final presentation included maps, drawings, and photographs by the students.For Lee, the course was more meaningful than any he has taken to date. Moving between the different scales of the project illustrated, for him, “the biggest challenge for a designer and an architect. Architecture is universal, and very specific. Keeping those dualities in focus was the biggest challenge and the most interesting part of this project. It hit at the core of what architecture is.” More