Food insecurity remains a significant challenge for many families in Houston. Reports indicate that one in five families struggles to access sufficient food. The World Health Organization reports that this issue extends to college campuses nationwide, where approximately 40% of students face difficulty obtaining healthy, nutritious meals. 

In response to this pressing concern, the College of Agriculture, Food, and Natural Resources Student Garden Club at Prairie View A&M University has been at the forefront of efforts to combat food insecurity on and around campus. For several years, the SGC has cultivated vegetables like mustard, turnips, and collard greens, providing fresh produce to students and local residents.

This year, the club launched an innovative initiative called “Foodscaping.” This concept incorporates edible plants into ornamental landscaping, transforming planter boxes and nursery beds throughout campus into fresh, organically grown produce sources. The new additions are prominently displayed in front of the Cooperative Agricultural Research Center and the Agriculture and Business Multipurpose Building.

In a recent demonstration of their commitment to the cause, the SGC collaborated with the PVAMU Food Security Research Center to donate over ten pounds of fresh herbs and greens harvested from their Foodscaping Project during the holiday season. The club seeks to expand its impact further by partnering with other organizations on campus to promote the adoption of planter boxes across PVAMU. This initiative aims to raise awareness among students and faculty about agriculture’s vital role in daily life.

Currently, the club cultivates various edible plants, including mustard greens, collard greens, Swiss chard, and curly-leaf kale, alongside flowering plants such as chrysanthemums and lantana. With plans for spring planting underway, the SGC aims to further enrich the campus community with new crops like turnip greens, beets, and sweet corn.