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EcoGarden Club Student Garden

Beginning in the Fall of 2005, a small group of University of Connecticut students pioneered the EcoGarden Club by sowing their first seeds in the organization’s plot in the Mansfield Community Gardens.

Their philosophy is one of an open mind, where relationships with each other, the land, and the community can flourish.

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Club members tending their crop

The EcoGarden Club chooses a sustainable approach to gardening.  Nutrient-rich crops are produced by preserving soil integrity with compost, reduced tillage and crop rotation.

Administering water-conservation practices and using non-synthetic soil amendments and pesticides are some of the environmentally friendly gardening strategies that the EcoGarden Club practices.

In conjunction with the Local Routes program, produce from the garden is sold to Whitney Dining hall located in theEast dormitories.

In 2005, over $900 was spent on produce raised by UConn students, on UConn land, in a sustainable garden, using these sustainable growing practices.

Some of the Local offerings at Whitney Dining hall **