Alongside learning about nutrition, UNSW future dietitians are learning how food is grown and why it matters.
As part of the innovative Farm to Fork program, students in the Nutrition and Dietetics program get their hands dirty in UNSW’s urban garden. Established in 2019, the garden is a living classroom where students explore the links between food production, sustainability and health.
“Understanding where food comes from and the challenges of growing it helps our students become not only skilled clinicians but also advocates for healthy and sustainable food systems,” said Jaimee Hughes, Associate Lecturer, Nutrition, Dietetics and Food Innovation.
During Term 1, students grew their own produce in the campus garden or at Randwick Community Organic Gardens as part of an assessment. This practical experience brings theory to life, giving students insight into issues like climate impacts, pests and food security.
Second-year students Jordana Weiner and Leilani Holmes Skrill found being accountable for growing their own crops added a fun and practical dimension to their university experience as they explored the nuances of food systems, while getting their hands dirty.
The course culminated in a Harvest Feast, where students prepared a meal using the produce they grew, for a true farm-to-fork experience.
Join our spring garden bee
The UNSW urban garden is maintained by volunteers and is open to all students and staff.
Join us for the next spring planting and harvesting session on Tuesday 7 October, 12-1pm at the north-east corner of Barker Street car park. No previous gardening experience required.
Register now and join the UNSW Urban Growers community.
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