The BIO5 Institute shows the steps to begin composting in the workplace with a short, student-produced video funded by the Green Fund. This three-minute video addresses the key task of persuading the Keating building’s 425 occupants to participate by promoting food composting as a simple and cost-effective way to green the UA and reduce the amount of waste sent to landfills, and serves as a model for other office’s looking for ways to go green.
A new solar-powered high tunnel greenhouse examines the nexus of resource use and sustainable food production strategies in hot, arid climates or challenged regions where access to food production resources may be limited.
Working with local non-profit Desert Harvesters, a group of UA students, employees, and community members collect, harvest, and mill mesquite tree bean pods into flour to use in deserts and baking mixes. In the summer of 2011, volunteers from the UA community collected over 80 pounds of dry pods for milling.
From the Ground Up: Engaging Students at All Levels through Garden Education
Dirt, vegetables, chickens, and a whole lot of elbow grease are seeding a new model for how school gardens can improve student learning and wellbeing.
Initiated in 2010, the UA’s Community and School Garden Program (CSGP), in partnership with the Community Food Bank of Southern Arizona, places up to 60 UA interns each semester in gardens in 15 under-resourced schools in the Tucson Unified School District (TUSD) and four community gardens that serve low-income neighborhoods.