Urban Agriculture Education through Community Garden

View the project final report

Commodities

• Vegetables: beans, beets, broccoli, brussel sprouts, cabbages, cucurbits, eggplant, greens (leafy), greens (lettuces), okra, onions, peas (culinary), peppers, radishes (culinary), tomatoes
• Additional Plants: herbs

Practices

• Education and Training: demonstration, mentoring, youth education
• Sustainable Communities: community services, employment opportunities, food access and security, food sovereignty, urban agriculture

Through the development of a community garden, we will showcase Sustainable Agriculture through a lens of Urban Agriculture. Students will be at the center of designing and maintaining the community garden that will be located in a food desert within our city. Students will learn how Urban Agriculture and Sustainable Agriculture work hand-in-hand through reduced food miles, composting, biodiversity and green spaces, water conservation, and the social benefits of urban agriculture. 

1. Design and develop an urban farm/community garden that uses sustainable farming practices and produces at least 500 pounds of fruits and vegetables during the first growing season. 
2. Increase sustainable farming skills of 100 high school students through hands-on work sessions in an urban farm setting. 
3. Students and educators present project results at a city council meeting, school board meeting, and through social media.