Growing fungi


The goal of the project is to encourage our students to eat local and healthy food. We already produce a wide variety of food such as garlic, lettuce , tomatoes, herbs of all sorts and patatoes. We wanted a production that would produce during time periodsof the year where we did not have much and also introduce a new and nutritious food to the students diet. We decided to start growing mushrooms.


Students ordered mycelium blocs, planted them in our garden in shaded areas, covered with mulch. After every rainfall we inspected are blocs an waited for the mushrooms to grow. Students harvested beautifull oyster mushrooms. Students involved got to bring some home. Leftover stock was sold to staff members. In the spring we planted more blocks. This time our cooking classes processed the mushrooms and students learned how to cook this flavorfull ingredient. Once again we sold the excess to staff.

Reflection & Celebration

This was a great experience for students because they were able to learn about growing mushrooms, their health benefits, and how easy it can be to produce high quality food locally. We celebrated our success by posting on the schools social media many pictures of our different steps.

2. Zero Hunger
3. Good Health and Well-Being
11. Sustainable Cities and Communities
12. Responsible Consumption and Production
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