Sustainable Practices
Our Gardens: Sustainable Food Source During Pandemic By Karin Yehling
We are facing uncertain and difficult times in the face of the Covid-19 pandemic. The benefits of plants (psychological, health, economic, productive) in this period of public health crisis and uncertainty can be of key importance — and will continue to be so through the coming summer. With most of us self-isolating in urban or suburban environments through the winter, we need something to do to keep our bodies and minds active and fed. In such a challenging scenario, a vegetable garden in home spaces (indoors and outdoors) can bring recreational, health, economic and environmental benefits. Regardless of the Covid-19 pandemic, there is untapped potential for this kind of garden to impact environmental outcomes, public awareness, and market trends. Which brings us to social distancing, reducing visits to the grocery stores and being selfsufficient with fresh healthy greens that strengthen your immune system. These are some of the best ways to shield from COVID19. In addition to growing something healthy to eat, gardening provides an educational opportunity for those with children or young adults at home, while schools and universities are closed, and during summer when school is out of session. Home vegetable gardens could provide a small-scale approach to the sustainable use of natural resources, leading towards self-sufficiency, self-regulation, sustainability, and environmental protection. Experienced gardeners can produce enough fruit and vegetables year-round to supply two people from a small suburban backyard. The estimated savings in doing this are between $2,000 and $2,200 a year compared to conventional agriculture prices, and about
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SUSTAINABILITY TODAY | SUMMER 2021
