Cultivating Green Minds

WIC greenhouse initiative paves the way for a sustainable tomorrow.

Grade 8 Greenhouse class with their first harvest of Kale.

West Island College’s (WIC) state-of-the-art, 40-foot x 65-foot greenhouse aims to revolutionize the student experience by cultivating green minds and empowering young changemakers to shape a more sustainable future.

While academics remains at the forefront, true growth comes from embracing the diversity of students’ interests and providing them with opportunities to explore and unleash their potential.

Under the guidance of WIC greenhouse guru Tim Kruchkowski of GreenprintsYYC, students have embarked on a transformative journey that combines theoretical learning with practical applications.

Erin Corbett, WIC Head of School & CEO, with greenhouse guru Tim Kruchkowski of GreenprintsYYC

“In the newly installed WIC greenhouse, students are not just learning about plants and growing, they are fostering their understanding of sustainability and food development in their own backyard,” says Kruchowski. “It has been incredible to witness their enthusiasm as they gain understanding of the process of seed to table firsthand. It has been a real pleasure to witness the journey students take as they see seeds turn to sprouts, from sprouts to food-bearing plants, with the excitement of the harvest at the end. The greenhouse not only teaches kids about growing their own food but helps them develop the tools to potentially reshape the future of our planet.”

The greenhouse boasts three hydroponic growing systems, a wide array of squash plants and an elaborate tomato growing system, all of which are a testament to the dedication and hard work of the students involved. This unique space is a melting pot of ideas, a place where young minds collaborate, innovate and discover the joy of nurturing life.

Grade nine student Connie shares, “Last year’s greenhouse class taught me about how we can grow food sustainably. I learned about food choices and how some forms of growing are better for not only the environment but our bodies. From this class, I have been able to make healthy food choices and continue growing food at home that will benefit me, my family and the planet.”

Sustainably grown produce in the WIC greenhouse

Café des Loups, WIC’s onsite cafeteria, served faculty, staff and students with the greenhouse’s first bountiful harvest. The community enjoyed delectable delights such as squash, kale, swiss chard, dill and zucchini. Excitement brews as they eagerly anticipate sharing more delicious produce in the coming year.

The greenhouse also plays a compassionate role by providing food to those in need. Whenever possible, surplus produce is generously donated to local charities across the city.

Within the greenhouse lies a realm of boundless opportunities both within and outside of the WIC community. Fueled by their unwavering dedication, students in the greenhouse option course are actively propelling the program forward, championing a sustainable future for generations to come.

Learn more at the WIC annual Open House on October 12 starting at 6:30 p.m.

RSVP online.

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