Sustainable Agriculture & Farm Enterprise
Operating our on-site organic farm to feed students nutritious meals and generate commercial enterprise revenue for long-term self-sufficiency.
Around 14 acres of land is given over to growing food for the students, including plantains, cassava, maize, tomatoes, chillies, ginger and turmeric.
All crops are grown organically, and the farm attained organic certification in 2017. We have brought in experts from the Centre for No-Till Agriculture to advise on profitable and sustainable farming.
The farm also raises revenue for the charity by taking a more commercial approach to its land, and by partnering with local and international agri-businesses.
Key actions
- Organic school farm expansion: multi-acre plots of staple crops, vegetables and fruit trees, grown with composting, agroforestry and zero-chemical practices.
- Farm-to-table nutrition: fresh produce for the school kitchen, so every student has balanced meals every day.
- Student Young Farmers Programme: practical agricultural training, soil science workshops and farm management skills.
- Commercial surplus enterprise: selling surplus in Ashanti regional markets, and growing higher-value crops such as turmeric and ginger for national and international markets where possible.
Core impact metrics
- 100% target for kitchen vegetable and staple self-sufficiency
- Nutritious meals for students every day, supported by campus agricultural yield
- 35% expected increase in enterprise revenue from expanded commercial crops
What we grow
- Maize, cassava, carrot and sweet peppers
- Turmeric and ginger, with commercial sales planned
- Organic methods, using composting and crop rotation
Where the produce goes
- The school kitchen: maize and cassava are supplied to feed students and staff
- Local markets: surplus crops are sold in the Ashanti region
- Eggs from our laying flock, for the kitchen and for sale
Support this pillar
Your gift goes directly to the work described above.
Support Pillar 2 on JustGiving