Morija has been developing the concept of vegetable gardens in Arc-en-Ciel schools for several years. These gardens, maintained by students and teachers, teach students the basics of vegetable cultivation. These gardens diversify the students’ diet and also provide a learning space for both students and teachers.
The primary goal of this initiative is to improve the food intake of each student. To achieve this goal, several objectives have been defined, including producing a sufficient quantity of vegetables and training students in sustainable techniques of horticulture, composting, and agroecology. The program runs throughout the school year and benefits students in the schools of Sarogo and Guéré, located in the Zoundweogo province in Burkina Faso.
In practice, this project establishes vegetable gardens managed by the school and its stakeholders, including students, teachers, and parents. This involves fencing the land and constructing a retention basin to ensure proper irrigation. Students are trained in sustainable agronomic techniques, while vegetable nurseries, tree planting, and compost production ensure productive yields.
Hélène Ernoul, Program and Partnerships Manager EAHD-Education-Rural Development
How do vegetable gardens contribute to diversifying the meals offered in school cafeterias?
Vegetables are expensive in our intervention countries, especially during the dry season. Schools do not have the financial means to purchase a large quantity of vegetables for cafeteria meals. The vegetable gardens primarily produce vegetables such as tomatoes, onions, cabbage, local eggplants, and zucchini. Starting from late January, the vegetable gardens supply vegetables to the cafeterias, allowing them to continue offering fresh vegetables throughout the year, especially during the preparation of traditional dishes like ‘Riz Gras,’ which are traditionally eaten by cafeteria students.
What sustainable agronomic techniques are taught to students to ensure efficient and environmentally friendly production?
Students learn various techniques throughout the plant growth cycle. Nurseries facilitate the development of healthy and vigorous plants from seeds while controlling water consumption and protecting the plants from external threats. Composting enriches the soil without the use of chemical pesticides. When planting in the ground, seedlings are arranged in a certain way to conserve water during their growth. Finally, students learn to maintain ground cover using mulch or leaves. This technique helps preserve moisture in the soil and protect it from sunburn.
How are students involved in the day-to-day management of the vegetable gardens?
Students have the important task of watering the vegetable gardens in the morning and evening. Often, schools organize schedules to empower classes and allow students to organize themselves. On occasion, it is the students who take care of plant maintenance and harvesting.
What concrete results and benefits have been observed since the introduction of these gardens in the schools of Sarogo and Guéré?
In Sarogo, a strong cooperation has developed between the school and the parents of students regarding the management of the vegetable gardens. In case of surplus, it is the parents who sell the vegetables in the market to fund the school. Teachers are happy to have this additional pedagogical support and to provide practical lessons outside the classroom to reinforce certain subjects. Some of the most motivated students have also started vegetable production at home, so their families can benefit from the knowledge acquired in school!
