What’s Planted…

The campus-based sustainable food efforts, including growing of organic vegetables for our community to enjoy is receiving widespread support not just from everyone involved but also, to others who appreciated their peers farm endeavors. They all have the confidence of knowing that they are consuming fresh produce as opposed to the commercial farming practices.

AIT’s composting facility is also being utilized by students and staff in growing the vegetables.

 

String beans
Bottle Gourd
Red radish
Sweet potato
Turnip
Eggplant
Kale
Chinese cabbage
Lady fingers
Kale, Pakchoi and Morning glory
Pumpkin
Morning glory
Coriander
Yard beans
Chili
Tomato
Bottle Gourd
Tomatoes
Pumpikns
Chili
Corn
Garlic
White raddish
Squash
Lemongrass
Malabar spinach
Sponge gourd
Corn