Campus Garden

    With more than a dozen fruit trees, an apiary for beekeeping, an earthen oven, chicken council, living roof, pond, and composting program, the Campus Garden is a flourishing sanctuary for wildlife and hands-on learning. 

    The Food Initiative supports the activities of students in the Campus Garden to manage an edible forest garden that follows permaculture principles, supporting ecological vitality while producing food for people. Students cultivate a relationship with the natural world.

    The garden offers a tranquil, creative space for collaboration with groups such as the Department of Environmental Science and Studies, Student Environmental Alliance, Habitat for Humanity, and the Center for Environment & Society. The satellite Wild Foods Outpost at the River and Field Campus enables students to explore different methodologies of permaculture design.

    Community partners include Lands End Farm, Lucky Pick Farm, the Bayside HOYAS, ShoreRivers, Mid-Shore Health Improvement Coalition, Figg's Ordinary, New Grounds Composting, and the UME Master Gardener program.

    Co-Presidents: Alex Heim and Jo Perkins
    Apiculturists: Francesca Jacobs and Belle Leiphart
    Compost Manager: Sophie Esdale
    Ethnobotanists: Holly Myers, Jo Perkins, Mackenzie Thornton, and Emily Ulizio
    Outpost Managers: Sophie Esdale and Hannah McCarthy
    Outreach Coordinators: Evan Merk and Emily Ulizio

    Since its founding in 2012, the Campus Garden has grown into one of the most active organizations on campus — home to ecological research, internships, and community events and celebrations. 


    The name of this club shall be the Washington College Campus Garden, or simply the Campus Garden.


    Students who work in the Campus Garden are cultivating an edible forest garden by following permaculture design principles. Permaculture enables us to regenerate the land to a functioning ecosystem that also meets human needs. We practice observing the patterns of nature, including how various forms of energy move through our world, so we can work with those forces rather than against them. We also collaborate with the Food Initiative to experiment with modes of food production to maximize nutrient density and address regional food insecurity. The outpost at the River and Field Campus falls under the jurisdiction of the Campus Garden as well, where we are creating a food forest to provide wildlife habitat, edible food sources, and educational opportunities.


    Section 1.

    The officer positions will include those of President, Vice President, and Treasurer. Other positions may arise such as ethnobotanist and composting manager depending on availability.

    Section 2.

    The president shall:

    • Work with the Campus Garden intern, if she or he is not the intern.
    • Lead weekly workdays to improve and expand the Campus Garden.
    • Organize and lead events open to all campus members.
    • Work closely with the club adviser to develop and implement projects.
    • Assist with the development of the club budget.
    Section 3.

    The vice president shall:

    • Assist the president with project and event design and implementation.
    • Lead workdays in absence of the president.
    • Assist with the development of the club budget.
    Section 4.

    The treasurer shall:

    • Attend workdays and assist with events as needed.
    • Assist with the development of the club budget.
    • Track club purchases and finances throughout each semester.
    • Meet with the Financial Controller as needed to make discretionary requests and discuss other budgetary matters.
    Section 5.

    The outpost manager shall:

    • Direct field activities at the River and Field Campus outpost in conjunction with the president.
    • Ensure that both sites are provisioned with appropriately maintained tools.
    • Maximize forest food production.
    Section 6.

    The ethnobotanist shall:

    • Study the functions of the plants living in the Campus Garden.
    • Update and expand the online database of Campus Garden Plants.
    Section 7.

    The compost manager shall:

    • Coordinate campus composting efforts and facilitate production at the garden.
    • Direct programming related to organic waste awareness and literacy in the Washington College community.
    Section 8.

    The apiculturist shall:

    • Help coordinate beekeeping at the RAFC outpost and the Campus Garden.
    • Maintain Bee Campus USA certification.
    • Work with the Center for Environment and Society on pollinator events.
    Section 9.

    The outreach director shall:

    • Connect garden programming with educational opportunities, including local schools and the Farmers’ Market.
    • Guide the development of community gardens.
    Section 10.

    Position appointments will be made each year. Students can volunteer for positions and a vote will be held as needed.


    There shall be a workday in the Campus Garden at least once a week, with more offerings based on the availability of the officers. These may be held in the Campus Garden or the greenhouse, depending on weather conditions.

    Wild Foods Outpost

    May Day Celebration

    Making Campus Syrup

    Vinegar, Beeswax, Sunchoke Pie

    Kinpira Gobo with Sunchokes

    German Club Collaborative Event

    Baking in the Earth Oven

    Healing Properties of Plants

    Sweet Taste of WAC

    Bay-Wise Certification

    Casey Time Beautification

    Apiary Inspection

    Learning from Nature

    Inspired by Permaculture

    Garden Location

    The Campus Garden is located behind 508 Washington Ave. From campus, drive past the baseball field and park just past the rainbow fence.

    Compost Drop Off Location

    Compost Drop Off Location

    Please contribute food scraps and pizza boxes to our compost collection bay accessible from road that goes behind the Western Shore dorms.

    FWS Garden Program

    Students in the Federal Work Study program are eligible to get paid for working in the Campus Garden. Contact Shane Brill to learn about the opportunity.

    Garden Mission

    Achieving food security through ecological design.


    The Campus Garden reconnects people with historical foodways and explores future food resources that support environmental resilience. Students inspire healthy communities through the practice of permaculture and the multidisciplinary study of the environment.



    Create nectaries for beneficial insects, pollinator corridors, and habitat for bats, birds, reptiles, and amphibians; explore the inclusion of livestock in closed-loop systems.   


    Grow an edible classroom and wildlife sanctuary that conveys a sense of tranquility, environmental renewal, and cultural reinvention.


    Showcase low-impact, sustainable technology using natural and salvaged materials for cooking, food processing, teaching and learning spaces, and recreation.


    Capture runoff from impervious services through the use of rain gardens, swales, ponds, cisterns, and soil infiltration techniques.


    Build soil by producing mulches and fertilizers through composted food waste and vegetation; cycle nutrients.


    Establish a mosaic of annual and perennial crop production infused with wild edibles in a multilayered forest garden; demonstrate educational models of useful nutrient-dense polycultures that thrive in the local foodshed; involve students in cooking, food processing, and preservation techniques.


    Provide cutting-edge student learning and leadership opportunities in regenerative food production; host campus and community outreach workshops in gardening, cooking, wildcrafting, and natural building skills; develop fiscal self-sufficiency; create online profiles for useful plants featuring student-driven research; inspire permaculture sites across the region; redistribute surplus produce to community organizations in need.