New sustainable garden project takes root at Burton college
Burton and South Derbyshire College (BSDC) is currently developing a new on-campus allotment and garden, designed to support staff and students while advancing the College’s sustainability goals.
The initiative will provide fresh, seasonal produce for students, helping to reduce food miles and lower the College’s overall carbon footprint.
The project forms part of BSDC’s wider commitment to sustainability, supported by its staff sustainability committee.
The committee gives colleagues a platform to contribute ideas that help drive environmental improvement across the College. As one of its first initiatives, staff were invited to submit proposals for a capital bid to secure funding for a sustainable project.
The winning bid was submitted by Lizzy Wootton, curriculum team leader for hospitality and catering, whose inspiring proposal will see the development of a dedicated allotment and pollinator garden on campus.
The project will support BSDC’s Hospitality and Catering students, who gain real-world experience in the College’s award-winning training restaurant, The Mulberry.
By growing their own herbs and vegetables, students will gain hands-on understanding of the full food cycle, from planting and harvesting to cooking and composting food waste.
The initiative is also providing a valuable, practical experience for Level 1 Construction Skills students who will be building the planters for the garden, encouraging collaboration across departments and allowing more students to contribute to a lasting college project.
In addition to the edible garden areas, the proposal includes plans for a vibrant flower space to provide fresh blooms for use in The Mulberry and feature an outdoor learning and seating area for staff and students to enjoy.
This initiative aims to transform a previously unused outdoor space into a living classroom, a sustainable food source, and a peaceful, engaging environment for the College community.
Lizzy Wootton, curriculum team leader for Hospitality and Catering, said: “I’m thrilled that our allotment and pollinator garden idea has been selected for funding.
“This project will give our learners a deeper connection to the ingredients they use every day and help them understand the importance of sustainability in the hospitality industry.
“It’s a fantastic opportunity to bring learning outdoors, support biodiversity and create a space that everyone at the College can benefit from.”
