Sustainable Food for a Sustainable Future

by Kristie, David

Community Development 3603 Class Project

Students in Dr. Alan Warner’s Community Development class, Sustainable Food Systems, have been using a K.C Irving Environmental Sciences Centre greenhouse to apply the knowledge they have gained in the classroom in a practical, hands-on way.

In groups of three, they have planted microgreens and their choice of three other crops. This is an applied course project in which students learn about growing their own food as a complement to class theory and concepts. Students used their microgreens as part of a local, sustainable meal they shared with their classmates. More recently, they have been growing food for the upcoming national environmental education conference, EECOM 2017 : See Change: Tides of Environmental Learning. As a result of their hard work, conference delegates will be able to enjoy delicious, sustainable meals with ingredients grown right here at Acadia!

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