Mchezaji “Che” Axum
CUAGE’s community outreach is just one example of the ways historically Black colleges and universities (HBCUs) play an active role in promoting food and environmental sustainability. Such community collaboration can reacquaint land grant HBCUs with their traditional mission of teaching and providing experiential opportunities around land and water management, said Mchezaji “Che” Axum, director of the Center for Urban Agriculture and Gardening Education in the College of Agriculture Urban Sustainability and Environmental Sciences.
“When we do establish these food hubs … it invigorates the community,” Axum said. “People are really excited and really look forward to learning more about growing and tasting produce for the first time.”
CUAGE’s five food hubs include the Firebird Research Farm in Beltsville, Maryland, the Bertie Backus Urban Food Hub in D.C. and the Van Ness Urban Food Hub on UDC’s main campus. The Firebird Research Farm’s aquaponics systems allow growers to cultivate fish, grow a range of vegetables and filter and recycle the water in a self-sustaining system that uses fish waste as fertilizer for plants.
In addition to aquaponic and hydroponic systems, a demonstration kitchen and garden beds for community use, the Bertie Backus Urban Food Hub hosts a native plant nursery that teaches community members job skills in greenhouse management and plant production. Moreover, students and residents learn about food safety and nutrition as part of the demonstration kitchen, which also serves as a business incubator, according to the center.
Students will soon participate in food production in the 20,000-square foot green roof of the Van Ness Food Hub, Axum said. The hub produces plants such as tomatoes, peppers, beans, okra, eggplant, leaf lettuce, microgreens and more.
