Growing Food and a Community
Ground was broken for the MWCC Greenhouse on Earth Day, April 22, 2015, as part of the college’s $41 million STEM campus expansion. The 2,300-square-foot greenhouse provides students in our Earth/Environmental Science, Environmental Conservation, and Regenerative Agriculture programs with hands-on educational opportunities. Since 2021, our outdoor space has grown to include raised beds, an orchard, a native plant garden, and other unique agro-ecological gardens.
All are welcome to explore the Greenhouse gardens and enjoy the fresh fruits and veggies grown by The Regenerative Agriculture Program, work-study students, greenhouse faculty, and staff. The Green Society Club promotes and develops events and initiatives to support and stimulate interest in the greenhouse. For example, the Green Society holds at least two farmer’s markets, a pumpkin fest, and a pick-your-own event each year!
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Farmer’s Market & Food Pantry Support
The mission of the MWCC Greenhouse is to provide year-round fresh, nutritious, and diverse foods for the MWCC community while cultivating a natural and healthy ecological landscape. Over 480 pounds of produce has been harvested by staff, students, and volunteers for the MWCC Food for Thought food pantry in 2023. The Brewer Center gifted the MWCC Greenhouse a Hydroponic Tower Garden for students to grow food in the classroom for the community.
The greenhouse harvest also supplies the Green Street Cafe’ with fresh herbs for dining, and additional produce is offered free at the MWCC Farmers Market in the Commons area. The Nutrition Club often supplements the weekly harvest with nutritional fact sheets and fun recipes to try!
Opportunities for Involvement
Contact us at greenhouse@mwcc.mass.edu to learn more about volunteer opportunities, work-study availability, requesting tours, and all other inquiries. We look forward to hearing from you!
Hands-On Education
Here are some of the courses students are offered in the Environmental Conservation and Regenerative Agriculture programs.
Soil Science
Soils are the anchors of biological systems, this course is a study of the physical, chemical, and biological nature of the soil. This four-credit laboratory course will study the substrate of the ecosystem, with emphasis placed on the role of the soil in plant pathology. Lab sessions will be hands-on experiences, with lab and lecture portions of this course frequently taking place in one of our many outdoor instructional spaces.
Integrated Pest Management
Our course explores the theory and application of arthropod, disease, and weed management. We will focus on insect pest prevention, identification, control, and management strategies. We will discuss chemical and organic means of control and prevention. We will explore these topics through lectures, field trips, and hands-on experiences. The lab and lecture portions of this course frequently take place in one of our many outdoor instructional spaces. Students are to refer to the applicable semester’s course syllabus for specifics and expectations.
Plant Pathology
This course will introduce students to the causes of plant diseases, the ecology of plant pathogens, the host response, and the management of plant diseases. We will explore their life cycles, basic biology and the different signs and symptoms plants exhibit when affected by these organisms. We will explore these organisms with hands-on laboratories and attend field trips to local forests and farms. Get ready to learn about the crazy lives of microorganisms and how they affect society!
Entomology: Insect Biology
This course focuses on agriculturally important insects, the detrimental and the beneficial. We will identify taxonomic insect orders, identify common features within those groups, and use keys to identify major agriculture important insects to family and some to the species level. In addition, we will explore conventional and biological methods of pest-insect control in agricultural food systems. We will also discuss insect conservation and diversity. Students will also develop an insect photo collection. The lab and lecture portions of this course frequently take place in one of our many outdoor instructional spaces. Students are to refer to the applicable semester’s course syllabus for specifics and expectations.
Regenerative Agriculture
This course is designed to be season-dependent and will vary with hands-on applications of topics. We use regenerative practices whenever possible and at a minimum, sustainable ones. What’s the difference? Sustainable food production maintains the land in its current state, regenerative practices improve the land to make a better environment for all organisms rather than only maintaining it. Our course is for those students interested in understanding the processes of growing food everywhere and support local ecosystems with native plants and how they are interlinked. A hands-on workshop approach will be used and experiments will be conducted outside, in the greenhouse, and the surrounding forest. Topics include but are not limited to; theory and practice of operation/management of a greenhouse and nursery, regenerative food production, native crop plants, rooting substrates, fertilizer formulations and cover crops, no-till methods, composting, and food injustice. We will also be going on field trips off campus. The lab and lecture portions of this course frequently take place in one of our many outdoor instructional spaces. Students are to refer to the applicable semester’s course syllabus for specifics and expectations.
Plant Nutrients
Functions of mineral nutrients in plants, effects of mineral deficiencies, and sources of these nutrients to prevent or alleviate deficiencies in crop production. We will dive in and learn how plants take in, use, and move around mineral nutrients. We will also discover how and why plants show different signs and symptoms of nutrient deficiencies and toxicities. We will also discuss ways to alleviate these deficiencies with conventional and natural remedies. The lab and lecture portions of this course frequently take place in one of our many outdoor instructional spaces. S
Fruit Production
In this course, students will study the practices used to grow fruit on large and small scales. This class will cover berry crops (strawberries, raspberries/blackberries, blueberries and grapes) and tree crops (apples, pears, peaches and plums). Students study the organic growing of these fruits, IPM as well as new methods being used to grow these crops. A portion of this course will involve field trips to local farms in the region. Students will also have the opportunity to study a fruit crop of their choice as part of their final project. The lab and lecture portions of this course frequently take place in one of our many outdoor instructional spaces.
Botany: Plant Science
This course includes basic plant structure and function. This will include the anatomy and physiology of the plant cell, tissues, roots, stems, and leaf growth and development. The laboratory will include the study of the above with preserved and live specimens and with field study where possible. The effects of various plant pathogens on plant growth will be considered. Lab sessions will be hands-on experiences revolving around and applying the topics listed in the lab section of the syllabus. As a part of the coursework, you may have the potential of being, to some degree, exposed to hazardous material. If you are pregnant, wear contact lenses or have other specific health concerns, you should consult your personal physician for advisement concerning your enrollment in the course. The lab and lecture portions of this course frequently take place in one of our many outdoor instructional spaces. Students are to refer to the applicable semester’s course syllabus for specifics and expectations.