UVA Student Volunteers Discover How Growing Food Can Lower Cancer Risk

Growing your own food is not just a hobby; it’s a way to boost your health and well-being. Experts from the University of Virginia highlight that home gardening can significantly lower the risk of long-term illnesses, including cancer.

Monica Hershey, a nutritionist at UVA Health, emphasizes the importance of eating a variety of fruits and vegetables. “Different colors bring different nutrients. Leafy greens are especially packed with vitamins A and E, which are crucial for vision and immunity,” she explains.

Recently, UVA Cancer Center hosted a gardening workshop in partnership with Cultivate Charlottesville, teaching participants to grow tomatoes, jalapeños, and cilantro. Megan Poole, a registered dietitian at UVA’s Emily Couric Clinical Cancer Center, encourages everyone to “eat the rainbow,” promoting a diverse diet rich in colorful produce.

In Charlottesville, a community garden managed by the UVA Office for Sustainability offers a treasure trove of fresh food. Students and volunteers cultivate this space, gaining hands-on experience and a deeper understanding of sustainable practices.

Lela Garner, the sustainability manager, acknowledges her own journey from a gardening novice to someone who confidently tends to her plants. “Getting students to connect with the earth is vital. Many find it therapeutic to work with soil, whether it’s planting seeds or harvesting vegetables,” she says.

One enthusiastic volunteer, Diya Gupta, a rising senior at UVA, is exploring how sustainability intersects with business while also diving into gardening. “Working here has introduced me to new hobbies and opened my eyes to practical applications of sustainability,” she shares. This summer, she and her team are harvesting carrots, bok choy, and soon, strawberries.

According to Garner, they also cultivate a variety of herbs like lavender and mint, alongside colorful flowers. These activities provide not just food, but also a chance to learn about arrangement and creativity through bouquet-making.

To support sustainable gardening, the entire operation uses compost from Black Bear Composting, which processes food waste from UVA Dining. These practices align with larger sustainability goals, showing how local efforts can contribute to broader environmental health.

In recent years, studies show that community gardening can improve mental health and foster stronger community bonds. As more people recognize these benefits, local gardens are becoming vital spaces for education and connection. Through gardening, individuals not only nurture plants but also cultivate healthier lifestyles.



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