USC boosts growing interest in soils

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USC boosts growing interest in soils

Breadcrumbs

Published on 10 November 2015

Green thumbs from across the region gained the lowdown on how to boost soil quality during a recent workshop at the University of the Sunshine Coast’s community food garden.

Representatives from local community gardens gladly got their hands dirty during a special workshop at the University venue known as the ‘Moving Feast’ garden.

It was the second in a series of three USC workshops run by Sustainability Education and Ecological Design International permaculture expert Morag Gamble as part of a research project into improving the capacity of community gardens on the Sunshine Coast.

Organiser and USC Occupational Therapy Clinical Trainer Marie Bridgman said a survey conducted for the project found there was a need for more information about creating resilient soil systems.

“As well as learning about building better soil systems, it was a chance for them to network and share the experiences of their own organisations,” Ms Bridgman said.

“They could also inspect the new additions at the Moving Feast, where we’ve recently put in some worm farms and started using compost from the University’s On-Site Composting Apparatus (OSCA).

“The participants will be able to take the knowledge they gained at the event and share it with the volunteers in their own community gardens or Men’s Sheds.”

The Moving Feast was opened in mid-2014 with the goal of creating a healthy and sustainable food system on campus with the help of the community.

Senior Lecturer in Nutrition and Dietetics Dr Hattie Wright said the garden had become a unique and valuable learning hub for students.

“The Moving Feast originated as a work-integrated learning placement for our Nutrition students in a project aimed at boosting the availability of fruit and vegetables on campus,” Dr Wright said.

“However, it has contributed to learning in a whole range of disciplines, including engineering, microbiology, occupational therapy and even marketing. Eventually, we would like to have produce from the garden being delivered to some of the food outlets on campus.”

— Gen Kennedy

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