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2020-21 


Congratulations to the following 2 proposals that were funded through the Campus Green Fund! ($50,000 allocated)

Edmonds College Food Pantry Sustainability ($17,000)

Funding for the Edmonds College Food Pantry, temporarily located in Brier 147. This program serves Edmonds College students and employees in need by providing food, toiletries and other items on weekly basis. 
This project advances the Sustainability Initiative and commitment to assist the College with developing programs and services the meet the needs of our students and address economic wellness, social justice, human health and bio-diversity and ecological aspects of our society. Funding to support professional development and services related to environmental and social justice can assist the College with developing a comprehensive student success plan that also includes the importance of establishing programs and services that meet the needs of our student who are food insecure. Research shows that students who are food insecure have increased stress, anxiety and often have academic difficulty which impact their student progress and success (i.e. dropping classes, missing classes, difficulty concentrating, etc.). The pantry is serving hundreds of students and employees per quarter.


Campus Community Farm and Cultural Kitchen ($33,000)

The Campus Community Farm and Cultural Kitchen provide students with hands on learning experience using sustainable practices from resource conservation through food production, preparation, to eating and community development. Hundreds of students sample the produce they help grow and most of them take some of the harvest home. Harvest also helps to feed student and community populations dependent upon food banks and shelters. Since 2012, over 2,520 unique individuals have volunteered their time over 12,003+ hours; 864+ more have visited; and approx 20,520+ pounds of produce have been harvested. Twenty-eight faculty members sent their students to work in the farm as part of service-learning activities during the 2018-19 academic year. Five of those faculty members have taken leadership over different activities or projects (beehives, pollinator paths, gutter and rain barrel installation, permacultural design, etc.) in the farm or cultural kitchen.
The farm and kitchen are utilized as a service learning location right on campus and many departments enjoy the garden as an outdoor lab and classroom both during class time and outside it for extracurricular programs. Having a farm and outdoor kitchen on campus helps raise awareness regarding a wide array of sustainability issues centered around food—sources, personal health, native species, and urban and community-based agriculture. They provide a location and context for instruction and service-learning from disciplines as diverse as horticulture, biology, culinary, diversity studies, engineering, art, anthropology, and pre-college. The farm provides members of the campus community access to fresh, local food that they put in work to receive. Support for this initiative creates a place on campus for food production and learning that is uniquely our own and serves as an outdoor classroom, venue and platform for other sustainability-related events.
Access to service-learning activities on campus helps reduce transportation costs and the burning of fossil fuels. Campus Green Fund support is critical to the operations of the farm and kitchen. Farmer Frog, a local, regional non-profit organization has been supporting the farm by providing in-kind.