The William Angliss Institute Indigenous Culinary Garden project successfully transformed an unloved and underutilized courtyard at the heart of our Melbourne campus into a model food garden; a productive and beautiful space.
Planted in 2014 by Melbourne Polytechnic landscape teachers and students, the garden has become a shining example of a sustainable urban food space.
The Indigenous Culinary Garden features a series of microclimates highlighting edible native plantings on campus, which are available for use by students and staff, and hosts over 100 edible and native plant types and is designed to assist in teaching students in learning how to grow, harvest and use a variety of plants. The project has not only enhanced student learning but also has become a valuable resource for the wider community, with garden tours and other educational opportunities regularly open to the public.
Melbourne Polytechnic Landscape teachers and students worked with William Angliss Environmental Services Supervisor Kim Blamey to finalise the landscaping and plant the garden in 2014. The Indigenous Culinary Garden landscape and planting design was planned by landscape designer Karen Sutherland from Edible Eden Design.
This project provides a valuable educational opportunity on the themes of integrated water cycle management, wise water use, native edible rain gardens and sustainability, for a broad audience including staff and students, hospitality industry professionals and the public accessing the Institute's training, restaurants and conference facilities.
Rainwater tanks have been installed which means a reduced volume of water will enter the stormwater system now with more efficient use of rainwater runoff, and decreased reliance on mains water, also cleaner water will enter the storm water system due to the filtration system provided by the Indigenous Culinary Garden.
In 2013 the Institute received funding from The Office of Living Victoria (OLV) for a Living Green Rain Garden.
