Trinity Beo
‘Trinity Beo’ is a garden space where herbs and fruit are grown for the campus canteen. The kitchen garden is part of Trinity Sustainability’s work on developing a sustainable and healthy food plan for campus.
Overview
Prof Jane Stout, VP for Biodiversity and Climate Action says:
“As the climate and biodiversity crises disrupt our food supplies, for example through more adverse weather events, we will need local food we can easily access. So when electricity is down for example, as happened recently in Spain, or when ports like Holyhead are blocked, as we saw over Christmas, there is a risk of food not arriving on campus. The kitchen garden is a first, small step demonstrating hyperlocal solutions that help to secure our food supplies.”
Fresh mint, rosemary, bay leaf, thyme, and even strawberries are thriving on top of Trinity Business School, all part of this new initiative promoting the production of sustainable and healthy food right on campus.
Key Dates
Installation: May 2025
People
Academic Lead: Prof Jane Stout, VP for Biodiversity & Climate Action
Operational Lead: Martina Mullin, Healthy Campus Manager
Community:
- Students and staff members from Trinity, as well as visiting students from Excelia Business School in France planted the herbs and fruit trees in the garden space
- This project was initiated by Healthy Trinity, Trinity Business School and Botany PhD students
- The herbs and plants were grown and are maintained by both students and staff
This project is just the beginning of a more local and resilient food future at Trinity - keep an eye out for more and make sure you are following!
Resources
Public Lecture: Farming is Medicine: Advancing Whole Systems Health, Dr. Rupa Marya