FRESH produce from Carmel School in Dianella’s kitchen garden will be used to cook up healthy meals in the canteen.
The school received a $15,000 grant from resource management company Suez to start a sustainable garden earlier this year.
It was launched on April 3.
Get in front of tomorrow's news for FREE
Journalism for the curious Australian across politics, business, culture and opinion.
READ NOWStudents have grown tomatoes, snow peas, corn, carrot, strawberries, melon, blueberries, lettuce, spinach, chives, peppermint, basil, capsicum, cauliflower and cabbage so far.
Produce will be sold to the wider community, with the funds raised going to charity.
The produce will change each season.
Ivy League Garden Designs’ Jan Mendelow headed the design, construction and planting of the garden.
Student Samuel Blitz said he enjoyed planting the vegetables and herbs, especially his favourite thyme.
Fellow student Louis Granich said he was excited to see the colour of the tomatoes change from green to red.
Principal Shula Lazar said the garden would be integrated with science and food technology subject areas and give students a greater appreciation of nature, ecology and food preparation.
“The project has a specific focus on our special needs students, providing them with life and business skills and empowering them to be able to start their own gardening or food business when they leave school,” she said.
“Getting children interested in growing and preparing their own food and taking care of the environment sets them up with valuable skills for life.”