Articles
The Chef’s Garden: an agricultural science model-based practicum
Article number
1126_8
Pages
69 – 76
Language
English
Abstract
In 2011, the Faculty of Agriculture at Dalhousie University made a Chef’s Garden.
Built on a market garden model, this venture grew out of studentsRSQUO discussions and projects on the ideas of sustainability and the role the University could play at a practical and pragmatic level.
The garden formally began to supplement part of the Agricultural campusRSQUO cafeteriaRSQUOs food needs in 2011 and 2012, and therefore funding came partially from the University’s ‘food’ budget.
In 2013, the Dean offered funding to develop a 3-year proposal to operationalize the garden within the Department of Plant and Animal Sciences.
The future viability of the garden rests on building ‘curriculum’ around the garden; indeed, integrated education can be an important role for the garden.
This purpose of the garden should be recognized, first that being its original intent of supplementing the food needs of the campus cafeteria and the campus community, and second to serve an education role.
Beyond the obvious value in campus food and teaching, it behoves the university to provide leadership as the only agricultural campus in Atlantic Canada.
The objectives are to: transition the Chef’s Garden into the department; expand the market reach of the garden beyond the Campus Food Services; explore and implement ways to integrate the garden into curriculum both academic and non-academic; and generate revenue sources for capital expenditures.
This paper presents progress to date, lessons learned and future directions.
Built on a market garden model, this venture grew out of studentsRSQUO discussions and projects on the ideas of sustainability and the role the University could play at a practical and pragmatic level.
The garden formally began to supplement part of the Agricultural campusRSQUO cafeteriaRSQUOs food needs in 2011 and 2012, and therefore funding came partially from the University’s ‘food’ budget.
In 2013, the Dean offered funding to develop a 3-year proposal to operationalize the garden within the Department of Plant and Animal Sciences.
The future viability of the garden rests on building ‘curriculum’ around the garden; indeed, integrated education can be an important role for the garden.
This purpose of the garden should be recognized, first that being its original intent of supplementing the food needs of the campus cafeteria and the campus community, and second to serve an education role.
Beyond the obvious value in campus food and teaching, it behoves the university to provide leadership as the only agricultural campus in Atlantic Canada.
The objectives are to: transition the Chef’s Garden into the department; expand the market reach of the garden beyond the Campus Food Services; explore and implement ways to integrate the garden into curriculum both academic and non-academic; and generate revenue sources for capital expenditures.
This paper presents progress to date, lessons learned and future directions.
Authors
S.N. Goodyear, S.K. Asiedu, J.J.W. Grant
Keywords
market garden, curriculum
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