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Welcome to Sprout!
Connecticut College's Sustainable Garden Initiative
our mission:
 Sprout
is dedicated to encouraging sustainable living on
campus by:
- Educating the Connecticut College community about sustainable agriculture.
- Promoting the purchase of locally and organically grown foods.
- Supplying sustainably/organically grown foods to the dining
halls.
- Providing a means to learn about sustainable agriculture first-hand
by working in the campus garden.
What we accomplished in 2008-09:
- Expanded the garden to 7000 square feet!
- Honey bee initiative: 8 honey bee colonies were introduced to the garden
- Harvested over 600 lbs. of fresh produce and sold to the College's Dining Services for on-campus consumption
- Sprout! members serve on the new food and purchasing subcommittee of the Environmental Model Committee to mount a campus awareness campaign regarding Dining Services' local and organic food initiatives, and healthy choice eating
- Sprout! members attend the Northeast Real Food Summit for the second year in a row
- Sugar maple tapping from campus maple and birch trees to produce our own syrup as an educational process
- Held the 4th Annual Fall Sproutfest! and the first-ever Spring Feastival!, both to educate faculty and staff and the public about sustainable agriculture
- Sprout! students work with the Greater New London Farm to City Coalition
- Won a grant for two full-time garden managers for Summer 2009
What we accomplished in 2007-08:
- Began a Connecticut College Sustainable Gardening Initiative blog
with frequent photo and garden updates! http://sproutgarden.blogspot.com/
- Won a grant for a full-time garden manager for Summer 2008.
- The Earth Tubs for composting arrived on campus and went
into operation in Fall 2008.
- Sprout! sold pumpkins, homemade zucchini bread, tea, salsa
and tomato sauce at Harvestfest over Fall Weekend in '07 and '08. A great fundraiser!
- We held frequent workdays, Weve been bagging tea, broadcasting
cover crops, tending to seasonal crops, harvesting,
and gathering compost for the garden.
- Sprout! was at the Dining Services Sustainable Dinner
in October 2008. The meal set outside of JA residence hall, was
catered by 5 local farms that have been providing foods to the
dining halls. Sprout
was there talking with people about our club while also educating
students about local, organic, and sustainable agriculture.
- Sprout! sponsored Food with Thought: a Sustainable Food Conference
in April, 2008 with panels and an organic lunch.
What we accomplished in 2006:
- Tripled the size of the garden.
- Provided over 100lbs of vegetables to the dining halls.
- Made available over 200lbs of produce to students, faculty,
and staff.
- Hosted Sproutfest!, a snacking feast for faculty and staff
of the college at Earth House.
- Sold scrumptious goodies such as Apple Squash Soup and Zucchini
Bread at Harvestfest.
- Produce delicious herbal teas available at the Blue Camel Cafe!
Want to learn more about sustainable living and/or the Garden?
Thank you for supporting sustainable living at Connecticut College!
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