Grow Together: How the Container Gardens Initiative Fosters Food Equity and Community Connection

A small group of students at Ohio State University is on a mission to reshape thoughts about food, one container garden at a time. Their project, the Container Gardens Initiative, aims to boost food equity and sustainability by creating raised-bed gardens on campus. They collaborate with groups like Student Life and the Sustainability Institute to not only grow food but also to cultivate a sense of community.

Treg Sibert and Nithya Duddella, both third-year students, lead this effort. They notice a gap in understanding where food comes from and how much effort goes into producing it. “Many students don’t realize how connected they are to their food system,” Sibert says, sharing his own experiences of growing food at home. Duddella adds that food insecurity is a broader issue that impacts communities well beyond college campuses.

The initiative began with a small pilot garden behind Scott House in spring 2024, and has since expanded to a more visible location near Norton House. With help from campus partners, including landscape experts, they’ve turned their vision into reality. “We’re not just planting gardens; we’re building a movement,” Sibert states, highlighting their aspirations for long-term impact.

For the 2025-2026 school year, they plan to establish a new garden on the south lawn of Norton House, featuring 12 raised beds and pollinator gardens with over 50 plant species. While the gardens are focused on growing fresh produce, Duddella emphasizes the importance of education and accessibility in tackling food insecurity.

Recent statistics reveal that around 3.3 million students in the U.S. are eligible for SNAP benefits, though many of them are unaware of this. Duddella hopes to develop meal kits for students with disabilities and offer guidance on starting community gardens elsewhere on campus.

They encourage a culture of sharing. “If someone wants to grab a cucumber from the garden, they can do it freely,” says Sibert. This approach reflects a commitment to making food accessible to all.

Encouragingly, faculty members, including chefs, have pitched in to help maintain the gardens over the summer. This support underscores the wide-ranging commitment to sustainability on campus.

As excitement grows, both leaders are eager for more people to join the initiative. They maintain an active presence on social media, and their Instagram features updates on volunteer opportunities and an interactive map showing what’s growing.

For more insights on sustainability initiatives like this, check out the USDA’s resources on community gardens, which provide valuable information for those looking to engage in urban agriculture.



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