Campus Gardeners - A tale of Circular Economists and Social Entrepreneurs

Campus Gardening crew rightly proud of their work on the new pallet planters

There are a lot of Buzz-words around Sustainability at the moment. From the Business pages to the Management sections in bookstores and even in Educational curricula, phrases like the Circular Economy and Social Entrepreneurship are all the rage. Student groups here at Dover however are showing just how simple these big ideas can really be in practice.

Campus Gardening and Edible Schoolyard teams have been using these upcycled builders' pallets salvaged from the High School building site by our Head Gardener Andy Tan. Andy's carpentry skills have turned waste destined for the incinerator into a valuable growing space on a crowded campus.

Waste saved, money saved; a creative and beautiful solution for a sustainable world.

Fresh and tasty Okra has been a big success

With a bit (ok a lot) of guidance from expert Susan Edwards the new Grade 2 Garden space in the new building is yielding its first harvests. The Okra (ladies fingers) has been particularly successful and enjoyed by our landscape team in their lunchtime curries. And just this weekend some peppery rocket was delivered to Dover's very own celebrity chef and social entrepreneur Shen Ming Lee to try in a dish for her Fresco Supper Club. Profits from the enterprise go to support refugee education in Malaysia. So it seems yet another fashionable sustainability concept, Farm-to-Table, can be carried out right here on Campus and help a student's efforts to make business build a better world.

Super-chef Shen takes delivery of the fresh rocket

G2's Urban Garden in our new building