HKU Edible Spaces
Grow our own food
Most of us urban-dwellers never experience the joy of growing our own vegetables and become disconnected from our food. In a city that imports over 98% of its fresh vegetables, HKU edible spaces aim to bring the community closer to the nature and foster a sense of responsibility to our natural environment through organic and sustainable farming on campus.
Grow our own food,
know our own food
We utilise campus space creatively to grow our own food in a sustainable way. We know our produce is free of dirty chemicals and are safe and healthy to eat.
From farm to table
Our dedicated students chefs prepare our harvests and share the food we grow with our community. We also connect our community with local farmers to support local agriculture.
Feel better together
Through spending quality time with plants and insects, sun and rain, soil and water, as well as people in the community, we hope to improve our physical and mental wellbeing.
This project is jointly curated by
The Herb Garden, located outside the 2/F entrance of Main Library, was set up by students under the guidance of permaculture practitioners in 2018. Apart from growing fresh organic herbs, this project hopes to nurture a community that shares the same concern on health, environment and our future, as well as spark off more creative and sustainable use of campus space and resources.
Established in 2013, the HKU Rooftop Farm provides organic farming workshops and farming space for students and staff to spread the joy of growing our own food. The farm is located on the rooftop of the Runme Shaw Building in the HKU Main Campus.
Friends at HKU
The New Farm was set up in early 2015 to promote sustainable living and experiential learning among residents in New College. Members learn farming techniques, grow varieties of food and manage our own composting system. Beyond environmental sustainability, we also care about social sustainability by building bonds of community within ourselves as well as with others in the neighbourhood, through food and knowledge exchange.