Funded in 2018 and 2015 through the Green Project Fund, edible gardens at Roseworthy and Waite epitomise 'grassroots' campus sustainability.
Roseworthy Student Garden
A collaboration between Roseworthy residents and grounds staff delivered a self-sustaining edible garden. The once vacant space now provides students and staff with a variety of fruits, vegetables and herbs, as well as plenty of space to study and socialise.
The garden design incorporates reclaimed items collected from across the University’s three campuses. 90% of all materials have been repurposed or donated, including the stones which border the garden beds, originally from the Roseworthy chapel, IBC containers turned planter boxes from the Waite Winery and cement troughs from North Terrace, which now house thriving herb gardens. This project epitomises community collaboration, involving students, staff and volunteers from the local ‘Men’s Shed’ who built the table from an old bench.
Waite Community Garden
Located behind Lirra Lirra Cafe, the Waite Community Garden aims to foster an appreciation of the benefits and challenges of growing fresh produce at home and in the local community. Users can learn about worm farming, waste minimisation, management of pests, disease and weeds, and how to work together to produce great results.