F RAMINGHAM S TATE U NIVERSITY G ARDEN Emily Montville Michelle - - PowerPoint PPT Presentation

FRAMINGHAM STATE UNIVERSITY GARDEN

Emily Montville Michelle Sulprizio Julie Wiechec Brittany Repella Fatma Eren

MISSION

 The Framingham State Community Garden

will be established to:

 Expand environmental and food education  Provide healthy, organic vegetables for

Sodexo Dining Services

 Help make our campus a little ‘greener’

 Our mission will be to “Start Small and Grow”

FSU GARDEN AS AN EDUCATIONAL TOOL

Recreational Programs and Community Awareness:

Improve nutrition education and awareness through the implementation of a community run organic garden

• Garden signage in the cafeterias will link students to the food source;

allowing students to understand the need for local produce

• Raise awareness on campus at Earth Day’s Green Festival and

Harvest Week

• Students learn by doing: tending to the garden allows students to

make the connection to where food comes from

HEALTH EFFECTS

 Organic Vegetables

No pesticides = Allergies No GM seeds Anti-biotic resistance Cancer

 Short Travel Time = MOrE NuTrItiOus fresh vegetables

More vitamin C, more antioxidants ↓ Sicknesses

HEALTH EFFECTS

 Garden- based education programs cause students/staff

to consumed more vegetables in their diet

• A LOWER BODY MASS INDEX WITH MORE VEGETABLES!!!

22 23 24 25 26 27 28 29

Normal weight Overweight Obese

% Proper Vegetable Consumption (3 or more servings) Body Mass Index

Body Mass Index Relationship with Vegetable Consumption among U.S Adults aged ≥ 18 (Behavioral Risk Factor Surveillance System, 2009)

HEALTH EFFECTS

DECREASING VEGETABLE CONSUMPTION IN MASSACHUSETTS

27 27.5 28 28.5 29 29.5 30 2000 2002 2003 2005 2007 2009 % MA Adults Vegetable Consumption Time Period

Table 1: Percentage of Massachusetts Adults aged ≥18 years who consumed vegetables three or more times per day from 2000-2009 (Behavioral Risk Factor Surveillance System, 2009)

DECREASING “FOOD MILES”

 Did you know?

 “Food miles” is the distance and means of transportation in

which food travels from a farm to the place of consumption.

 The average amount of miles American food travels is

between 1,500 to 2,500 miles.

 “Food miles” is nearly the biggest source of green house

gas emissions world-wide!

ODE TO ORGANIC

 Organic provides a less toxic environment by the

keeping the air, soil, and water chemical free.

 No pesticide use and no genetically modified crops

ON PAR WITH THE FSU CLIMATE ACTION

PLAN 2011…

• According to the plan, “…[there is] a strong emphasis on reducing

CO2 emissions and energy use as well as new policies intended for creating a sustainable, healthy, and inspirational environment for the campus community”

 Decrease food miles (i.e. campus garden)  The garden will be in a very visible location allowing for

students and faculty to learn and be inspired by the change it brings

 The sustainable design will allow for future expansion

CREATING THE FSU COMMUNITY GARDEN

 Location  Design  Crop yield  FSU Facilities Dept.  Biology students  The Green Team  Nutrition Internship  Summer Maintenance

LOCATION

The site of our garden was carefully chosen based upon the following considerations:

 Openness and ample sunlight (6 hours/day)  Minimal amount of trees and shrubs that could

potentially shade the crops

 Appropriate terrain for easy assembly of the raised

beds and easy access for harvesting and performing routine tasks

 Conveniently located, allowing students, faculty and

staff to observe the crops

LOCATION

 The grassy area in front of May Hall!

DESIGN

 Completely sustainable  Organic  Low maintenance  8’ x 4’ x 2’  3’ “campus- proof cages  64 cubic ft (32 sq ft)  Built-in cold frame  Cedar Wood

 Naturally rot-

resistant

 Low density-

enhanced insulation

 Easy to work with

BUILT- IN COLD FRAME

 Ensures survival well after the first

frost

 Vegetables can be planted earlier  Decrease growing time  Produce larger crop yield  Provides 1-4◦C frost protection  Extends growing season  3 permanent and 2 removable

acrylic glass sheets

 Mounting clips will be installed

• nto exposed frames

 Removable 8’ x 4’ acrylic glass

sheets for each bed will be stored in the green team’s tool shed

DESIGN: SUSTAINABLE IRRIGATION SYSTEM

 Food production accounts for

• ne-third of the water use in the

U.S.

 FSU Climate Action #9:

“Decrease Campus Water Use”

 Promotes water conservation  Incorporates rainwater collection  Saves energy  Provides sufficient water for plant

life

 Allows for a low-maintenance bed  Height of the barrel (~3’) creates

water pressure

HOW TO GUIDE:

Carrots:

• Seed-to-table: 52 to 70 days
• Sow in spring to harvest in

the summer and sow every 3 weeks for continuous harvest

• For fall and winter storage:

freeze, can, preserve, or pickle

HOW TO GUIDE:

Tomatoes:

• Seed-to-table: 107-142 days,

including 6-8 week seed- germination period

• Water heavily but infrequently;

water more during heat waves

• Harvest when tomatoes have

reached mature color

• For fall and winter storage:

make sauce, salsa or chutney, freeze, dry, can, or preserve

HOW TO GUIDE:

Basil:

• Seed-to-table: 60-70 days
• Continual harvest: pinch flowers off to keep

the plant bushy and full

• For fall and winter storage: freeze and/or

dry and store in an air tight container

• Basil flowers attract beneficial insects that

ensure crop pollination

CROP YIELD

Tomatoes

 Seeds must be spaced 18 in. apart  In one 8’ x 4’ bed = 10 tomato plants  Average crop yield = 5 pounds per harvest

Carrots

 Seeds must be spaced 3 in. apart  In one 8’ x 4’ bed = 512 carrots  Average crop yield = 512 carrots per harvest

FSU FACILITIES

 Gather materials  Obtain Equipment  Build raised bed gardens  Construct Irrigation System

BIOL 451: PLANT PHYSIOLOGY PROFESSOR ZAMPINI

 “An introduction to basic processes

that regulate plant growth and development” (undergrad. catalog)

 Incorporate organic, vegetable seed

starting in the greenhouse HH 516

 Students will understand and

regulate plant growth and development

 Use seedlings for comparative

photosynthesis

 Test soil for ideal environment  Plant seedlings into raised beds

THE GREEN TEAM

 An environmentally conscious club actively involved

in Framingham State's Climate Action Plan.

 Meetings at 1:30 on Monday in HH Geography

Seminar Room!

 “We strive to make the campus greener".

– Sarah Howe, President

GREEN TEAM RESPONSIBILITIES

 Create garden tending schedule  General garden maintenance  Establish the ‘advising committee’  Harvest during school semester  Transport and clean vegetables  Promote garden at recreational events  Take care of soil  Prepare garden for the winter  Recruit volunteers and new members  Evaluation of Garden  Write end of year report  Future planning of garden expansion

NUTR 496: INTERNSHIP IN FOOD AND NUTRITION

WITH KAREN MCGRAIL, FN PROFESSOR

 Work experience in community nutrition and food service  Application required  May 29, 2012 – August 15, 2012  At least 8 hours a week for 12 weeks over the summer  Internship Description:

 General garden maintenance  Harvest/wash vegetables for Sodexho dining

services

 Create menus for Sodexho dining services  “Major project” to incorporate teaching programs

and brochures surrounding FSU Community garden

 Proposal for garden expansion

ADDITIONAL SUMMER MAINTENANCE

 Classes end spring 2012 on May 10  Classes resume fall 2012 Wednesday

September 05

 4 weeks paid student position from

May 14, 2012 – May 28, 2012 and August 20, 2012- September 4, 2012

Applications sent to Consumer

Science Dept.

2 hour training session with

president of the Green Team on Monday April 23, 2012

8 hrs/week 10$/hr

UTILIZING THE FSU CROPS FOR SODEXO DINING SERVICES

 Carrots:

• Use at the sauté station
• Use on the salad bar
• Use as a side dish
• Use in soups

 Tomatoes:

• Use on pizza
• Use on burgers and

sandwiches

• Use on the salad bar
• Use in soups
• Basil:
• Use on pizza
• Use at the sauté station
• Use in soups
• Use as a seasoning
• Flavor pesto and sauces

ACADEMIC PROGRAMS FOR SPRING 2012

Department Class Professor

Biology BIOL 200: Introduction to Environmental Science (Gen. Ed. Goal 7) Stephen A. Dinkelacker Biology BIOL 203 Plants and Society Margaret A. Carroll Biology BIOL 451 Plant Physiology Charlotte Zampini Earth Science EASC 131 Conversations with the Earth Lawrence W. McKenna Emily R. Winer Nutrition Special Topics in Food and Nutrition: Food Citizenship Janet Schwartz Nutrition NUTR 262 Food, Culture, and Society Beth Allison Geography Introduction to Environmental Studies Carl Hakansson

FUTURE EDUCATION PROGRAMS

 BIOL 240 Botanical Diversity  BIOL 250 Horticulture  BIOL 251 Vascular Plant Taxonomy  BIOL 411 Food Microbiology  BIOL 457 Quantitative Plant Ecology  GEOL 233 Environmental Geology for Town and

Regional Planning

RECREATIONAL EVENTS FOR SPRING 2012

 Planting of the garden  The first planting will be on April 4, 2012 and the whole

community will be invited to join in this celebration.

 Earth Day’s Green Festival  This event, held in mid-April, by the Green Team will be

a great forum for the entire FSU community to learn about the garden.

RECREATIONAL EVENTS FOR SPRING 2012

 Harvest Day  The beginning of May  Students and faculty are invited to this campus event to

learn about the garden and its future plans!

 There will be recipes and food demonstrations, which

incorporate the crop

 Students and faculty will be encouraged to ask

questions and provide suggestions for future expansion

RAISING GARDEN AWARENESS: EDUCATIONAL SIGNAGE

 Garden signage in the

cafeterias will link students to the food source; allowing them to understand the need for local produce

 Energy Sustainability and

Pesticide-free gardening signs will be located near

• ur gardens to enhance

environmental education

RAISING GARDEN AWARENESS

 A news release in the gatepost will

raise garden awareness

 This will be advantageous in

educating the FSU community about

• ur on- campus garden while at the

same time recruiting volunteers

 The news release will also advertise

events involving the garden (Harvest Week, Green Day Festival).

RAISING GARDEN AWARENESS

 An FSU Community Garden Webpage will be

linked onto the MyFramingham website and the Green Team’s Facebook page in order to:

 Educate students and faculty about what

vegetables will be grown this year

 Describe our general approach and plans for

expansion

 Advertise events  Provide contact information for getting involved

and volunteering

 Spread enthusiasm among the campus

TIME LINE

 Important Dates to remember:

 Summer garden internship applications sent out:

January 1, 2012

 Seed germination:

Tomato: January 23, 2012 Basil Seed: February 15, 2012

 Bed construction: March 5-6, 2012  Raise FSU garden awareness at Harvest Week (the

beginning of May)

TIME LINE

 Planting: Carrots and Basil: April 4,

2012 Tomatoes: April 30, 2012

 Gain garden support at Earth Day’s

Green Festival: April 21, 2012

 Summer intern hired: April 29, 2012

Start date: May 14, 2012 18 weeks for 4 hours/week End date: September 10, 2012

 First harvest: June 4, 2012 -

continuously as needed

TIME LINE

 Garden clean up (after first frost):

November 5, 2012

 Discussion group meeting to send

• ut garden: November 14, 2012

 Evaluation of garden survey and

planning for next years growing season and expansion: November 21, 2012

BUDGET- RAISED BEDS

Item Amount Total 4x4x8 Cedar Wood (Bed Frame) 36 $631.08 2x4x8 Cedar Wood (Frames) 26 $174.98 2x4x8 Cedar Wood (Pillars) 16 $105.68 Miracle Grow Organic Soil (1.5 CF) 86 $594.78 Sand (0.5 CF) 16 $63.52 Drainage Rock Layer (0.5 CF) 64 $234.88 4" square satin Nickel Door Hinge 8 $23.84 Brinks 4-1/2" Steel Key Padlock 2 $7.94 Master Lock 4-Pack 1-1/2" Warded Padlock 1 $14.47 Garden Plus Galvanized Hardware cloth 2 $96.70 OPTIX 4' x 8' Clear Acrylic Sheet 4 $846.04 1/4" Mirror Mounting Clips and Screws 4 $31.92 Garden Treasures Thermometer with Rain Gauge 2 $19.96 Total: $2,845.79

BUDGET - SUSTAINABLE IRRIGATION SYSTEM

Item Amount Total 1/2" x 10' Soaker Hose 2 $15.34 5/8" x 50' All weather hose 2 $31.96 Gilmour Brass "Y" Shut-Off Valve Connector 1 $8.65 Gilmour Metal Quick Connector Set with Overmold 2 $12.50 Rain Wizard 50-Gallon Oak Rain Barrel with Brass Spigot 1 $150.01 Lee Masonry 8X8X8 HALF BLOCK (Platform) 36 $45.36 Total: $263.82

BUDGET - CROPS

Item Amount Total

Organic Beefsteak Tomato seeds 1 $3.95 Organic Basil seeds 1 $3.95 Organic Carrots 1 $3.95 Total: $11.85

BUDGET- EQUIPMENT

Item Amount Total In- Kind

Mini Round Dig Shovel 4 $39.92 Mini Tiller 4 $44.44 10"x10" Tamper 2 $59.96 4 piece garden tool set (Trowel, Transplanter, Cultivator, Weeder) 2 $19.96 Tine Bow Rake 2 $15.96 Total: $180.24

BUDGET- PROJECT PERSONNEL AND CONSULTANTS

Descriptio n Time Allotted Total In-Kind

Facility Workers 16 hours $320 Green Team As necessary N/A Student worker 4 hours/week $320 N/A Nutrition Intern 4 hours/week N/A Total: $320

BUDGET EDUCATIONAL SIGNAGE

Item Amount Total In-kind Signage 2 $100.00 Total $100.00

TOTAL BUDGET

 Materials:  Raised beds - $2,845.79  Irrigation system - $263.82  Equipment:  In-kind donations from Facilities ($180. 24)  Signage:  In-kind donations from Facilities ($100.00)  Crops:  Organic tomato seeds - $3.95  Organic basil seeds - $3.95  Organic carrot seeds - $3.95  Staffing:  Student worker - $320  Total = $ 3,441.46

GREEN TEAM EVALUATION

 Production Yield

 Was there at least 80% of calculated yield

produced and harvested?

 Was there enough yield to provide produce for

dining services?

 Academic Outcome

 Which classes actually incorporated the garden

into their curriculum and how?

 Surveys will be passed out in the classes for

anonymous evaluation.

EVALUATION

 Room for Improvement

 Was the garden successful enough for

expansion?

 Students and faculty will be emailed a survey

regarding the success of the garden.

SUSTAINABILITY; GARDEN WILL BE SUSTAINABLE IN THE FUTURE

 Green team; development  Water; free  Biology students; organic, compost etc.  Academics, media and activities; more participation

FUTURE EXPANSION

 Our two raised-bed gardens will serve as a

model for the additional gardens that will be added annually to the FSU campus.

 Each year a low- maintenance garden will be

added with a different crop.

 The nutrition intern will create this proposal

for future expansion.

 Our simple, cost- friendly design can be

used in future expansion.

FUTURE EXPANSION

 The Green Team will have the responsibility of

choosing which vegetable they wish to plant that year.

 Our motto, “Start small, and grow” is representative

• f our future plans for expansion.

FUTURE EXPANSION

 Communicating with garden groups

throughout Framingham area to get involved in the FSU Garden.

• Framingham Garden Club
• Simpson Park Garden Club

 Gain neighborhood and community

involvement, support, and awareness regarding the FSU Garden.

 Gain enthusiasm and involvement among

students and faculty as well as other clubs (Nutrition Networking, etc).

FUTURE EXPANSION

 The FSU Garden has the potential to:

• Serve as a community empowerment tool
• Help develop people’s skills relating to urban

agricultural, food production and distribution

• Serve as a locally- orientated center of interaction

and activities

• Build community pride
• Restore small- scale urban agriculture

COLLABORATION

 Warren Fairbanks, Director of Facilities  Also part of the Advisory Board  Ralph Eddy, Director of Dinning Services  Also part of the Advisory Board  Janet Schwartz, Nutrition Educator  Also part of the Advisory Board  Carl Hakansson, Environmental Professor  Charlotte Zampini, Biology Professor  Also part of Advisor Board  Sarah Howe, Green Team President

ADVISORY BOARD

 The Advisory Board will meet after the green team

has their evaluation meeting to get an update on how the growing season went

 The Board will also meet before winter break to

hear plans for the next growing season

 The Board will consist of all collaborators excluding

Carl Hakansson and Sarah Howe (or future green team president) who will be presenting the information regarding the garden

CITATIONS

 Beth Alison(10/23/11). Nutrition Professor: Food, Culture and

Society.

 Carl Hakansson(10/17/11). Geography Professor:

Introduction to Environmental Studies.

 Charlotte Zampini. Biology Professor: Plant Physiology  Janet Schwartz(10/17/11). Nutrition Professor: Special Topics

in Food and Nutrition- Food Citizenship.

 Karen McGrail(10/24/11). Nutrition Professor: Internship in

Food and Nutrition.

 Ralph Eddy(10/17/11). Director of Dining Services.  Sarah Howe(10/17/11). President of Green Team: General

Garden Caretaker.

 Stephen Dinkelacker(10/17/11). Environmental Studies

Professor: Introduction to Environmental Science.

CITATIONS



Center for Disease Control. State-specific trends in fruit and vegetable consumption among adults- United States. 2000-2009, September 10, 2010. 59,35. 1125-1130. www.cdc.gov/datastatistics



Cold Frames with Wooden Raised Beds <http://www.prlog.org/10147924-cold-frames-with-wooden-raised- beds.html> Accessed October 15, 2011



Cornell Garden Based Learning. Cornell University. September 29, 2011. http://blogs.cornell.edu/garden



Deenan, Sally. “Food Miles.” Hearst Communications Inc. 2011. http://www.thedailygreen.com/living- green/definitions/Food-Miles



Email interview. Alexandra Romanoff; Program Coordinator. Yale Sustainable Food Project. October 4, 2011



Email interview. Betsy Leonard; Organic Farm Coordinator Cornell University Agricultural Experiment Station (CUAES). October 3, 2011.



Fairbanks, Warren. "Climate Action Plan 2011”. Framingham State University. 2011.



2011-2012 FSU University Undergraduate Catalog <http://www.framingham.edu/undergraduate-catalogs> Accessed October 17, 2011



Framingham State University Dining Services http://framinghamdining.com/social.html Accessed October 23, 2011



“Fruits & Vegetable Benefits”. Fruits & Veggies Matter. Center for Disease Control. http://www.fruitsandveggiesmatter.gov/benefits



Gravity Flow and Rainbarrel Drip Irrigation System <http://www.irrigationtutorials.com/drip-gravity.htm> Accessed October 15, 2011



Grey, Charis. "Nutritional Benefits of Growing a Vegetable Garden." Livestrong. 22 Oct. 2010. http://www.livestrong.com/article/nutritional-benefits-of-growing-a-vegetable-garden



Group Interview, Karl Hakansson. Environmental Studies Professor at Framingham State University. September 22, 2011.

CITATIONS



Lowe’s Home Improvement: Appliances, Tools, Hardware, Paint, Flooring <http://www.lowes.com/> Accessed October 15, 2011



National Center for Appropriate Technology. July 14, 2011 <https://attra.ncat.org/attrapub/farm_energy/food_miles.html.



O’Meara, Debbie. Why Organic Farming Benefits The Environment. http://www.streetdirectory.com/food_editorials/health_food/organic_food/why_organic_farming_ benefits_the_environment.html



Pusztai, Arpad. "Genetically Modified Foods: Are They a Risk to Human/Animal Health?" Action

• Bioscience. June 2001. <http://www.actionbioscience.org/biotech/pusztai.html>



Roberts, Kathleen. “Effects of Organic Food on Health and the Environment” Love to Know

• Corporations. 2006-2011.

http://organic.lovetoknow.com/Health_Benefits_of_Organic_Food_and_Environment



Robinson, R. et al., Impact of Garden-Based Youth Nutrition Intervention Programs: A Review,

• J. Am Diet Assoc. 2009;109:273-280.



The FSU Green Team Facebook page <http://www.facebook.com/pages/FSU-Green- Team/201774856504911?ref=ts#!/pages/FSU-Green-Team/201774856504911> Accessed October 23, 2011



Season Extending techniques, Row covers, Cold Frames, Greenhouses, Gardener’s Supply. <http://www.gardeners.com/Season-Extending-Techniques/5063,default,pg.htm> Accessed October 15, 2011