Green City Farm of Perho College is located at the edge of the Malmi Campus.
Students in the restaurant, tourism and business sectors will have the opportunity to experience where the food comes from, according to ecological and sustainable gastronomic philosophy, from field to kitchen and customer’s plate. The farm will act as a so-called “phenomenon-based learning environment” in which entrepreneurship, marketing and product development can also be linked to vocational training.
Green City Farm is build upon on the idea of the Community Supported Agriculture model, which supports small-scale and organic farming activities, combining urban and stakeholders.
The cultivation of the first harvest season began in May 2017 and is based mainly on so-called “land improvement”, where the objective is to revitalize nutrients and microorganisms of soil by organic methods.
The cultivation of season 2017 included:
- pumpkins
- sunflowers
- Finnish broad beans
- land improvement grass mixture
- cabbage plants
- Potatoes (Annabelle and Nicola)
The growing season of 2018 included following vegetables:
- beets
- bush beans
- cucumbers
- variety of herbs, such as sage, thyme, dill, tarragon, rosemary
- variety of green salads
- kale
- fennel
- pumpkins
- field flowers (sunflowers, buchwheat, winter fetch (Vicia villosa)
The growing season 2019 includes:
- beets
- variety of herbs, such as sage, thyme, dill, tarragon, rosemary
- variety of green salads
- variety of winter kale
- squash (zucchini, yellow squash and striped squash)
- fennel
- pumpkins
- field flowers (sunflowers, buchwheat, winter fetch (Vicia villosa)
Perho Green City Farm is the place where the food is grown ecologically and sustainably. Farmers, students, staff and other stakeholders together contribute to the development of healthy, nutritious and delicious food culture.
>> Video channel of Green City Farm
Green City Farm – 2018
Green City Farm 2017
Green City Farm – Season 2017
Sustainable Development Guide 2019 - 2020Perho Culinary, Tourism & Business College1.8.2019