Pick a fruit on your way through campus thanks to innovative concept from professor and students
Jose-Luis Izursa in front of his early stage edible forest
Image Credit: Graham Binder
The University of Maryland boasts a skyline of beautiful buildings, and the development of new structures and facilities is on a fast track to provide a more immersive experience for students. At first glance, the built environment is a dominant feature on the University of Maryland campus with its classic architecture, modern glass buildings, and new construction seemingly everywhere. But look more closely and you'll see the emergence of holistic, purposeful, and productive green spaces woven throughout a collection of buildings. These spaces offer tremendous possibility for learning and imagination beyond the confines of brick-and-mortar classrooms.
Jose-Luis Izursa, a senior lecturer in the Department of Environmental Science and Technology (ENST), takes this concept seriously, and by way of his background in designing systems for sustainable food production he has taken a parcel of land and he is turning it into an edible forest to improve the health (both physical and mental) of students, faculty, and staff. Pedestrians or those on bikes and scooters are encouraged to stop and spend a few minutes relaxing in the (soon-to-be) forest while helping themselves to a piece of fruit dangling from a canopy cover tree.
“This installation isn’t quite permaculture, but it’s very close in the sense that we want visitors to observe and interact with their natural surroundings, enjoy a yield from a tree, and integrate with the broader UMD community,” said Izursa. “True to the mission of AGNR’s proposed One-Health Campus, we believe our edible forest garden will spark conversation and solutions to improve food security and human health, and promote sustainable environments.”
The edible forest is a collaboration with ENST undergraduates and the Arboretum & Botanical Garden office (UMD Facilities Management), both in the design and the afforestation of the previously untouched land. It is still in an early stage of development, with the hot 2022 summer and difficult soil deterring some progress. So far, they have been able to plant a plum tree, a fig tree, and a few herbs like sage and thyme. Future plans call for many more trees, shrubs, and herbs that will cover the near 2,600 sq. ft. behind the A.V. Williams building. They hope to partner with students and faculty from other departments and colleges to further enhance the design and implementation.
“We are very excited about this project and hope that it serves as a model for the continued development of a One Health Campus here at the university,” said Izursa. “It brings us great joy that this space will be able to impact so many lives on a daily basis.”
