Students in eleven small Gympie and Maryborough state schools are enjoying the fresh veggies they’ve grown in their new ‘wicking’ garden beds thanks to a project delivered by Bundaberg Fruit and Vegetable Growers (BFVG).
BFVG has worked with schools since 2021, delivering Pick of the Crop – a program funded by Health and Wellbeing QLD that promotes enjoyment of vegetables and fruits in schools.
In March 2024, BFVG was awarded a Community Climate Solutions grant by the Foundation of Rural and Regional Renewal to install school wicking beds and provide education opportunities for students and school communities.
BFVG Pick of the Crop Project Coordinator Keith Gilbert said wicking beds helped to solve the watering problems faced by some schools.
“Schools with no mains water were telling us that growing fresh food was impossible due to periods of long, dry weather,” Keith said.
“Also, gardens aren’t tended over holidays, so growing veggies is put on hold.
“Wicking beds provide a solution.
“They water themselves and use about 70% less water than other irrigation systems.”
Sam Prior, groundskeeper at Mungar State School, constructed and installed the beds including those at his own school.
“Wicking gardens are ideal for school veggie patches, because they keep growing unattended for weeks at a time,” Sam said.
“Usually after the Christmas break, we come back to weeds.
“This year the students have enjoyed tomatoes, lettuce and eggplants since day one.”
BFVG CEO Bree Watson said it was important to encourage children to try more vegetables.
“We know under three percent of Queensland children are eating enough vegetables everyday so if we can involve them in planting and watching these crops grow they’re more inclined to try them,” Bree said.
BFVG has also produced an instructional video (available on the BFVG YouTube channel) and a package of lessons for teachers in Queensland with links to the new version 9 curriculum.
Principal at Gundiah State School Robyn Yates said the wicking bed made learning fun and delicious.
“The students have had a blast learning and caring for the garden, and now they’re enjoying healthy, fresh lunches featuring capsicum, lettuce, strawberries and parsley from their hard work,” Robyn said.
Other news: Farm to Families program saves tonnes of food
