Right now it’s a field of weeds in the sky, but the wild side of the engineering building’s rooftop will be growing artichoke and zucchini next season.
As politicians at Queen’s Park consider a local food act to support Ontario-grown food, Ryerson is going through a hyper local food movement of its own.
Creating a “Grow to Throw” food cycle on campus is the goal of student group Rye’s HomeGrown. That means they want to grow food for students to eat and throw any leftover food into a compost to nurture their next crop of plants. They already have eight edible gardens around campus. And Rye’s HomeGrown founder Catherine Lung is planning to expand the rooftop garden on George Vari Engineering building so they can produce five times as many fruits and vegetables.
Ryerson executive chef Joshna Maharaj wants to collaborate with Rye’s HomeGrown to increase the amount of really local food in campus meals.
Maharaj and Lung dish out how they are sprouting a more sustainable campus food system. Listen to the story here:
A shorter version of the radio story first appeared in the second episode of the Ryersonian Voices podcast.