The Acadia Community Farm
About the Acadia Farm
The Acadia Community Farm was started in 2008 by Acadia students Alex Redfield and Hillary Barter. Since that first season it has grown to host over 40 individual campus and community plots as well as the original University and Food Bank gardens. Produce is grown and harvested by volunteers for the Acadia dining hall and also donated to the local food bank. The farm is primarily run by students and volunters with staff support from the Acadia Sustainability Office and the Harriet Irving Botanical Gardens. As a volunteer initiative, the Acadia Farm is always looking for new volunteer members to join the team. Contact firstname.lastname@example.org or email@example.com to find out how to get involved.
Back to the Farm
Photo: Students Gathering Crop. Esther Clark Wright Archives, Vaughan Memorial Library, Acadia University.
In the early days of Acadia University students worked at the original Acadia Farm to produce food for the dining hall and earn money for board. Continuing with this tradition, "Back to the Farm" is a residence sustainability program that allows students living on campus to help grow organic food for the Acadia dining hall and for the community food bank. Contact your RA or email firstname.lastname@example.org to volunteer. No experience, just enthusiasm required!
Acadia Farm Annual Workshop Series
Each year, with support from local funding agencies such as the Eastern Kings Memorial Health Foundation, the Acadia Farm hosts workshops open to the community. Topics cover all aspects of organic gardening, local food systems and food security and community sustainability and are facilitated by experts in the field. Past workshops have included organic gardening, permaculture design. seed saving, composting and preserving. .
New Spring Course: Sustainable Food Systems and Community Development
For students interested in community food systems and sustainability a field course is offered in partnership with the Department of Community Development and Nutrition and Dietetics during the spring intersession.
Using an experiential approach, concepts, current issues and applications of sustainability, citizenship, sovereignty, security and policy in the context of food and food production systems will be explored in this course. Students will learn the foundations of growing food and be encouraged to broaden their capacity as gardeners and food citizens regardless of prior experience through hands-on gardening activities, critical discussions, and independent project work with community organizations involved in building sustainable food systems. For additional course details and to register visit Open Acadia.
The farm offers many opportunities for field research. Past student research projects in partnership the K.C. Irving Environmental Science Centre include exploring the interaction between biochar and fungi and investigating integrated pest management techniques for cabbage maggots. Read more about these and other research projects.
Farm Advisory Committee
The Acadia Community Farm is governed by a commitee of staff, faculty and students.
Jodie Noiles, Sustainability Coordinator (Farm Director)
Dr. Alan Warner, Community Development and Environment and Sustainability Studies (ESST)
Liesel Carlsson, Nutrition and Dietetics
Melanie Priesntiz, K.C. Irving Environmental Science Centre and Harriet Irving Botanical Gardens
Visit the Acadia Farm Blog to learn more: www.acadiafarm.org