Sprouting Change

Sprouting Change

How Fanshawe students and faculty are supporting community nutrition.

A simple question posed by Brynna Kirkwood (Horticulture Technician alumni, 2023) to Horticulture Technician Jeff Rowley is reaping significant benefits for our community.

“I learned Fanshawe donated vegetables to the London Food bank, and I asked Jeff why we don’t do that all year round,” recalls Brynna.

“She was right,” Jeff says. “It was an idea that was staring me right in the face.”

Limitations faced by the group included growing time and space, so they looked into microgreens—young, edible plants harvested just a few weeks after sprouting. Microgreens are packed with nutrition and can be planted, sown and ready to donate in less than two weeks.

“Some people using the food bank may not have access to fresh vegetables and fruit,” says Jeff. “Adding even a small amount of microgreens to a frozen pizza or box of pasta can help with nutrition.”

Jeff introduced the growing of microgreens into the program’s greenhouse plant production class, and it has been well received by students.

“I’ve really enjoyed giving fresh produce to the community,” says Hannah MacArthur-Breen, second-year student in the Horticulture Technician program. “It’s great to know we’re making a difference.”

“It’s really fulfilling to give back,” says Sophia Duffy-Miniaci, also a second-year student. “I’ve enjoyed learning about these little plants and how much they can help people.”

As of October 2024, the Horticulture Technician program has donated more than 1,500 pounds of microgreens to the London Food Bank. For Brynna, knowing the initiative will carry on is a point of pride.

“I get a little emotional seeing it continue,” she says. “It was a passion that I had, and to be able to learn from Jeff and share it with other students—it’s getting better by the day.”