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Where we could produce more food for an edible campus?

‘The single greatest lesson the garden teaches is that our relationship to the planet need not be zero-sum, and that as long as the sun still shines and people still can plan and plant, think and do,we can, if we bother to try, find ways to provide for ourselves without diminishing the world.’
Michael Pollan, The Omnivore’s Dilemma: The Search for a Perfect Meal in a Fast-Food World


Imagine...
  • if the whole campus were planted with edible crops…
  • if on the side of the car park, there were carrots, parsnips, broccoli and asparagus…
  • if lettuce, spinach and chard grew alongside the pavements that we walk everyday…
  • if the raised gardens around the Arts Centre were full of strawberries and edible flowers…
  • if chickens ran free in the Humanities building courtyard…
  • if we could walk from the Library to the Chemistry building in a polytunnel and pick a tomato for our lunch…
  • if all the glass walkways between buildings were greenhouses for growing avocados, bananas, pineapples, vanilla beans or tomatillos…
  • if we could volunteer to weed for a half hour in a large greenhouse somewhere on the edge of campus and then choose the vegetables we wanted for supper…
  • if we could lock our bicycles under a shelter that was covered with grape, sweet potato and tara vines…
  • if the living wall on the International Manufacturing Centre were planted with pots of beans on pulleys…
  • if the roofs of buildings were turned into growing spaces for beets, cabbages or radishes…
  • if we looked out of classroom and office windows and saw soft fruit bushes or fruit trees…

Sarah Harper and Camille Frechou (Friches théâtre urbain) created a map of a possible edible campus, inspired by the work of Martin Crawford, Gilles Clément, James Wong and Maurice Chaudière.

 

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