The Campus Garden Initiative

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What is the Campus Garden Initiative?

The Campus Garden Initiative seeks to expand the popular Stanford Dining Hall gardens and Stanford  Community Farm programs by providing a system for student residences to establish new gardens.  The goal is to expand student educational opportunities and awareness of sustainable food production techniques as well as of whole food nutrition. Key components of our project in the 2008-2009 academic year include:

 

Infrastructure Development:

·        Construction of Greenhouse at Stanford Community Farm

·        Construction of Compost System at Stanford Community Farm

·        Construction of central Tool Storage Shed accessible to campus gardens 

Pilot Garden Development

·        Hammarskjold

·        Kairos

·        EAST House

 

Infrastructure development will lower cost barriers to establishing new gardens and the three new pilot gardens at student residences will increase awareness of the program and sustainability to students campus-wide. 

With generous support from the Stanford Green Fund, the Campus Garden Initiative kicks off Winter Quarter 2009!

Why gardens?

Food production sits at the intersection of major sustainability issues including energy and water use, soil health, human health and nutrition.  To name a few staggering facts: In the US, food travels on average 1500-2500 miles to reach your plate (Halweil, Eat Here). Livestock production uses about 30% of Earth’s ice-free land, directly or indirectly, and is responsible for an estimated 18% of total anthropogenic greenhouse gas emissions (UN FAO). Americans waste an estimated 27% of the food available for consumption in the US, while the number of people needing food assistance is rising (NY Times). 66% of adults in the US are overweight or obese, and this is higher for minority populations (US Gov’t health survey).

Several departments at Stanford address these concepts on a big picture level, but even the savviest Earth Systems student won’t come into contact with agriculture on a day-to-day basis on campus.  We believe that a visible garden, which takes a relatively small investment to create, not only raises awareness about sustainability through hands on experience, but also empowers individuals with the tools to shift his or her diet to more sustainable, seasonal and nutritious, whole foods. The availability of locally grown herbs and produce also increases awareness and the opportunity for residential chefs to “go local” with their food sources, which helps reduce Stanford’s carbon footprint.  These gardens also reach students who may not take a class related to sustainability or environmental issues.

The Campus Garden Initiative is working to establish the resources and infrastructure to lower barriers for student residences at Stanford to get involved in sustainable food production and education. Through direct gardening experience, social and educational activities based on the food produced in the garden, and supplements to the foods served in dining halls, this network of gardens is moving Stanford toward a sustainable campus.

Gardening at Stanford

The Campus Garden Initiative finds its roots in some of the oldest founding principles of the university, one of which states:

 

"[The] Trustees...shall have power, and it shall be their duty...[to] maintain on the Palo Alto Estate a farm for instruction in Agriculture and all its branches."
The Founding Grant with Amendments, Legislation, and Court Decrees, November 11, 1885, Published by the University 1987, p. 5, 6.

 

Much of the land at Stanford has since been converted to serve non-agricultural purposes, but the potential still remains for agricultural education to grow once more.  In recent years, the Stanford Farm has added wonderful community benefits to the Stanford Campus with its one acre of fruit orchards, student and member plots, as well as frequent educational activities.  Due to the popularity of the Farm there is currently a waiting list for the plots.  Increased garden capacity on campus could help fill this unmet need.

           Stanford Dining has also pushed forward efforts to incorporate sustainability, local food production, and nutrition into its activities.  In particular, the Dining Hall Gardens have attracted many student gardeners to tend plots adjacent to all dining halls.  Each quarter sees more applicants apply for a limited number of gardening positions, and many applicants are from other residences that do not have their own gardens.  Dining hall events based on produce from these gardens has attracted wide student interest in campus gardens and enthusiasm for sustainable food production as well.  These events are great models to expand upon in all residences on campus.