TAMIU Annual Report 2020

STUDENTS This year, TAMIU’s Service-Learning Center brought to fruition several community-wide harvest donation events, as well as a suc- cessful online giving campaign that sprouted some additional funds benefiting TAMIU’s Community Garden. This past Spring 2020 semester, students enrolled in theUniversity Signature Course: Climate Change andSustainability, worked together to plant 24 gardening beds containing cucumber, tomato, carrots, beets, zucchini, Swiss chard, peppers and herbs. The harvested vegetableswere distributed to the community dur- ing twodrive-thruharvest pick-up events that dispersedover 150bags of vegetables, and to students residing in theUniversity’s on-campus living communities. Donations were also made to local non-profit organizations, including Bethany House, the South Texas Food Bank and residents at the Hamilton Hotel. TAMIU COMMUNITY GARDEN REAPS PLENTIFUL HARVEST, DONATES TO COMMUNITY PARTNERS “The CommunityGarden serves as the catalyst for several important conversations and awareness of current social issues. It has been an extensionof students’ learning in the classroomabout crucial subjects like climate change, environmental sustainability, food security,mental health, wellness, and community outreach,” said Dr. Marcela Uribe , former Service-Learning Center director. The CommunityGarden also launched a 24-hour online donation campaign to help purchase a shed to store equipment andmaterials used at the Garden. In total, the online donation drive raised $2,651, with 100 individuals donating. Initially established in 2016, TAMIU’s Community Garden has served as a source of locally farmed produce for University students residing on campus. For more information on the Community Garden, visit go.tamiu.edu/ar20-garden Student Community Gardenmembers maintain the Garden 17