ECHO Greenhouse Project Proposal
Overview
Like a number of universities, the University of Tokyo has its own sustainability initiative (Todai Sustainable
Campus Project; TSCP). However, the current approach is limited to reducing scope 1 and 2 carbon emissions
through energy conservation. Moreover, this approach does not involve any direct student participation inpromoting sustainability.
Campus farms, a type of collaborative sustainability project, provide students with hands-on experience ofthe food system. Campus farms are frequently found in western universities, and can reach a scale large
enough whereby they supply ingredients to cafeterias and require full-time farm managers.
On Komaba I Campus, there is currently one vegetable garden near the Northeastern exit. However, it is
jointly maintained by the Beautification team (美化チーム) and Komaba nursery school (駒場保育園),
rather than as a student initiative.
Consequently, we propose to revamp the greenhouse near the back gate as a student-led campus farm,and thereby increase student engagement in sustainable on-campus activities.

13 Pillars of Komaba Campus Farm
#1 Eco-consciousness
We will always plant in accordance with the season. In summer we would consider plants such as tomatoes,
zucchini, eggplants, and leafy greens such as rocket, green bell pepper, and cucumber. In the winter, root
vegetables such as daikon, carrot, and also snow peas can be grown. We can either grow these plants fromseed or buy seedlings. We will also give preference to seeds that are resistant to certain diseases, such as
early/late blight in tomatoes. In line with sustainable farming principles, we will avoid the application ofsynthetic agrochemicals.
#2 Student-led initiative
Assuming that no equipment is available to us at the greenhouse, the budget for initiating this project basedon rough estimates is 34,000 yen in total. The detailed breakdown is in Appendix 1. We will finance theproject either through the personal contribution of ECHO members or funding from Gakuyukai (学友会).
Furthermore, seven ECHO members living near Komaba are dedicated to overseeing the growth of plants
daily, according to a shift schedule. We also have a regular weekly meeting, where we can discuss overallfarm management. Once we receive permission to use the greenhouse, we will formally ask professor Raquel
Moreno-Peñaranda to become our faculty advisor, as she showed support for our initial Cornbeanie farmproject proposal.
#3 Community engagement
Campus farm is not a business. All products will be distributed for free with the “Produced in Komaba (駒場産)” tag to students and professors in front of the cafeteria. Furthermore, we will actively involve allmembers of the Komaba I campus community, not only ECHO members, to ensure that the campus farm canbring larger educational impacts. We will recruit student farmers and professors by publicizing our projecton Facebook and Komaba lodge and university bulletin boards. Also, we will design a poster, host aworkshop, and open a booth at the Komaba festival to publicize the concept of food sustainability. One
important aspect of sustainability in food is lowering our carbon footprint by consuming locally produced
vegetables as much as possible.

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Timeline
STAGE 1: Preparation● Research type of plants, seed labelings, fertilizers, soil, maintenance, methods of pest control● Consult people with experience in the greenhouse (e.g. Professor Okada)● Recruit volunteers (student farmers) (e.g. Post on Komaba Lodge Facebook group)● Assess the facilities (electricity, water, drainage system) in the greenhouse and modify if necessary● Repair broken glass panels● Remove plants and clean the interior● Install insect screening around open areas, such as the door, air vents, water systems● Buy seeds and equipment● Prepare the soil
STAGE 2: Planting & Growing (July and beyond)● Get compost from the Beautification team
● Start planting● Maintain the greenhouse● Monitor the growth and modify the techniques or factors that are out of line
● Manage the recruitment process● Replan our budget if necessary● Spread our idea of the greenhouse
STAGE 3: Harvest● Analyze the quantity and quality of yield after harvest● Understand the factors that caused issues with yield (if there exist any)
● Plan to sort out any issues faced● Supply our yield● Survey participants and other students and professors of Komaba I Campus● Plan for the next annual cycle3

Appendix 1: Budget Breakdown
Equipment/Material

PurposeEstimated cost (JPY)

Cleaning supplies (Broom,bucket, disinfectant, glasscleaner, sponges, etc)

To keep the facility clean andorganize the bushes and grasses
surrounding the greenhouse

Depends on whether the university alreadyhas this equipment

CompostTo grow plants

0; Provided by the Beautification teamGermination trays

To germinate seeds in

4,000; Depends on the scale of cultivation

Glass

To replace broken panes

Depends on the current greenhousecondition

GlovesFor gardening safety

1,000 for 10 pairs

Hand washing tubs andhand washTo ensure no spread of bacteria

3,000

Insect screening

To prevent pests from entering the 3,000
greenhouse

Pitchfork

To overturn soil

3,000

Planting soil and/or pots

To plant more mature plants in (inplanting beds, depending on theset-up in the greenhouse)

Depends on the condition of soil beds in thegreenhouse, whether there are soil beds orwhether we will require pots

Porous watering hose

To water plants

4,000 for 15 meters

Potting mix

To germinate seeds in

5,000; Depends on the scale of cultivation

Seeds/seedlings

For planting

2,000; Depends on species and quantity

Shade cloth

To shade plants from the summer
sun

3,000Shovel

For turning over soil and compost

5,000

Smaller shovels

For planting etc

1,000 for 3-4 shovels

Spray bottle

To water germinating seeds

1,000

Tight plastic / reflective
material

To allow light, stop heat andmoisture from escaping

2,000

Watering cans

To hand-water plants

2,000

Water Hoses

For water access

Depends on the existing water supply andhose condition

4Appendix 2: Case of Michigan State University - Student Organic Farm
The Michigan State University's The Student Organic Farm was started in 1999 by a group of students who
were interested in learning to grow food sustainably. At the time, there were no classes in organic agriculture
at MSU, and students wanted to acquire knowledge through a hands-on, experiential format. In other words,
they strove to apply their classroom learning in the context of a working farm.
The aim of the farm was to provide a place where students could come and volunteer, work, visit, and have
input on the development of the land and farm. Over the years, the farm has developed into a place where
many different groups participate in growing their own food, which in turn has created many learning
opportunities.
In 2020, this Student Organic Farm achieved:● 23 Undergraduate Student Members● 1,291 Hours of Learning Time
● $220,405 total sales1● Over 200 Unique Plant Varieties Grown● Thousands of pounds of food donated to the campus food bank

Source: http://www.msuorganicfarm.org/

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Even though this Student Organic Farm sold the produce and generated funds to run the farm, we do not plan to sell
any produce from Komaba.
5Appendix 3: Case of the University of Arizona - Rooftop Greenhouse
The University of Arizona's Student Union created a Rooftop Greenhouse that teaches, nourishes, andempowers students. Twice a week, University of Arizona's students harvest cucumbers, tomatoes, and bell
peppers from the Rooftop Greenhouse and send the vegetables down to the Campus Pantry, whereapproximately 500 students, faculty, and staff pick up free groceries. This mostly student-run, environment
facility is the first rooftop campus greenhouse in the U.S. that can produce food year-round, with ten times
the productivity of an outdoor garden.
Students learned and discussed:● Locally grown produce and urban agriculture● How to manage plant nutrition● Greenhouse management techniques● How and where our food comes from● Food politics, sustainability, health, and the environment● Food systems and relations with culture

Source:https://news.arizona.edu/story/rooftop-greenhouse-teaches-nourishes-and-empowers-students

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