The Clark Kerr edible landscapes consist of an organic culinary garden and various orchards throughout the campus. The UC Gardeners and the Grounds Department, Cal Dining Chefs, and the Cal Dining Sustainability Team student gardeners collaborate to maintain the garden and a portion of the orchards, while Sports and Rec along with agroecological research students maintain hillside orchards for ecological restoration.
For more information or interested in getting involved, contact
Natalia Semeraro Garden Coordinator | Sustainability Team
Rosalie Z Fanshel Program Manager | Berkeley Food Institute
Our project aims to contribute holistically to campus sustainability efforts by including principles of agroecology, drought mitigation practices, efforts to localize meals, sustainability education, as well as equity within the food system. We also create and hold weekly workshops to foster food literacy and practical training skills among volunteers. With both theory and hands-on experience, participants can learn sustainable agricultural skills and learn how to perform them. Volunteers will then carry these skills with them and educate others as well. In addition, we plan and maintain these edible landscapes to contribute to food security on campus. Lastly, by fostering collaboration among various players and maintaining an archive of information, the campus community will be able to better learn from and share tips and best practices.