University of Regina Launches New Edible Garden

Release: March 28, 2012

Contact:    Natalie Tomczak, External Relations
    Phone:  (306) 337-2452

University of Regina launches new edible garden

Regina's Edible Campus unveiled its plan for a new campus garden
project today designed to promote and expand community engagement and
sustainable development.

The project includes two existing campus gardens*the First Nations
University Shared Garden, and Le Potager*and adds a new garden plot:
The Regina Public Interest Research Group (RPIRG) Green Patch, a
5400-square-foot garden south of the Dr John Archer Library. With the
generous support of the President’s Advisory Committee on
Sustainability, landscape architectural plans for the new Green Patch
were unveiled at a launch event.

Regina's Edible Campus partners include Wascana Centre Authority, the
University of Regina, the Institut Français, First Nations University of
Canada, and the Regina Public Interest Research Group, but the project
reaches beyond these groups.  

“The launch of this project is a significant commitment to
sustainable development by the University of Regina,” said Edible
Campus Chair Frédéric Dupré. “Not only does the project provide
education about healthy, low-cost food, it also contributes to the
aesthetic appeal of the campus. Most importantly, it supports community
work against poverty in Regina.”

Shawn Fraser, Executive Director of the Carmichael Outreach Centre,
spoke about the community impact of the garden pilot project in 2011
when vegetables from Le Potager were donated to the Carmichael Outreach
Centre, helping to feed Regina residents in need.

Dr. Annette Desmarais introduced the concept of food sovereignty: the
right of peoples or countries to define their own agriculture, food,
labour, fishing and land policies in ways that are ecologically,
socially, economically and culturally appropriate to their
circumstances. She contrasted it with food security and spoke about the
role of community gardens in providing sufficient, good-quality food and
contributing to a diverse, democratic, ecologically sustainable food