We must manage the food growing process so that it does not harm the future health of our students. We must teach our students to use good judgment when making natural resource deicions. We must model the best efforts at restoring balance with nature. Organic agriculture is the only approach which can guarantee we meet all of these objectives.

The mini-farm is divided into 4 squares and 2 triangles crossed by paths covered with woodchips. Salad crops are grown in 2 squares. The other 2 squares have potatoes, though salad crops are planted in the fall. The remaining areas have raspberry plants, cover crops, and pumpkins. The food harvested from the garden is used in the school dining room which serves over 600 people at lunch and 300 at dinner. Our long-term goal is to provide all salad bar greens and potatoes for the school year.

An after school garden program for 9^th through 12^th graders is managed by 2 faculty members. Students work every afternoon from 3:30 to 5:00 pm planting, weeding, harvesting, composting, preparing paths, maintaining the grounds, etc. Also, the Campus Ecology class does soil testing and has been involved in supporting the composting system. Faculty, alumni, students, and parents also gather for an open house day each fall and spring. Younger students at Westtown plant pumpkins which are used in the fall for math and science classes, as well as for cooking and decorating.

The larger student body benefits from and takes pride in the food grown and harvested by their peers. Student grown produce disappears quickly from the salad bar. The plants grown in the mini-farm help expand the diet options of many students. Nutrition becomes a topic for discussion at the school dining tables as well as in health class. Several of our graduating seniors even intend to study environmental science in their college careers. Organic agriculture teaches much more than farming. It addresses mainstream assumptions about modern life.