| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Patrick McKee |
| Submission Date | April 15, 2013 |
| Executive Letter | Download |
University of Connecticut
ER-T2-2: Organic Garden
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Laura
Dunn Sustainability Coordinator Office of Environmental Policy |
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indicates that no data was submitted for this field
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Does the institution have an on-campus garden where students are able to gain organic farming and/or gardening experience?:
Yes
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A brief description of the garden:
Spring Valley Farm consists of two UConn-owned farm houses which serve as student residences for up to 12 students who grow greens, herbs and vegetables and raise chickens on an adjacent one-acre plot. It's a unique student living experience with a working organic farm that is student operated. It is offered as an extension of the Eco-House Learning Community.
http://www.youtube.com/watch?v=9pdi8Uq3gTE
In addition, the UConn student EcoGarden Club maintains a large organic garden in the community garden on the northern edge of campus.
http://www.ecohusky.uconn.edu/VirtualTour/EcoGarden/DescriptionEcoGarden.htm
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The website URL where information about the garden is available:
Data source(s) and notes about the submission:
Both EcoGrarden and the Spring Valley Farm sell produce back to the University's Chuck & Auggie's Restaurant in the Student Union and to Whitney Dining Hall, which is a dining hall located on the East (Agricultural) Campus, is home to the Local Routes program, and offers sustainable, locally-grown and organic food.
The University also maintains an apiary, its bee hives decorated by local elementary school students, which provides honey for Whitney and other dining halls on campus.
http://www.dining.uconn.edu/docs/Apiarypresentationtwo.ppt
Students have also built and maintained a maple sugaring hut on the East (Agricultural) Campus to produce maple syrup.
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