Bowdoin Organic Garden

Bowdoin Organic Garden, established in 2005, is a vital component of Bowdoin College's sustainability mission. Specializing in growing organic vegetables, fruits, and flowers for use in the college's dining halls, the Organic Garden goes beyond mere cultivation. It serves as a community-building space through shared work opportunities and educational workshops, engaging students through the Organic Garden Club. Certified organic by the Maine Organic Farmers and Gardeners Association (MOFGA), the garden operates on organic and no-till principles, ensuring sustainable practices that promote healthy soil for years to come.

The garden's use of permanent raised beds minimizes soil disturbance, transforming sandy soil into a nutrient-rich loamy texture. By incorporating perennial plants, the Organic Garden fosters pollinator and beneficial insect habitats, contributing to a healthy ecosystem. Notable Bowdoin Dining recipes featuring produce from the garden include chocolate zucchini cake, fresh pesto, roasted root vegetables, and pea shoot salad. Through its commitment to organic farming and community engagement, the Bowdoin Organic Garden stands out as a beacon of sustainable agriculture in the college setting.

With a focus on environmental stewardship and community involvement, Bowdoin Organic Garden continues to make strides in promoting sustainable practices and educating students on the importance of organic farming. Its strategic direction includes expanding outreach efforts and organizing more events and workshops to further engage the community. By prioritizing organic and sustainable principles, the Organic Garden at Bowdoin College remains at the forefront of promoting healthy living and environmental responsibility.