Step into the Food Garden at UBC Botanical Garden and you’ll discover a living classroom, a seed bank of traditions and a vision for healthier food systems. Since its beginnings in 1983, the Garden has championed growing food sustainably, drawing on both science and traditional knowledge to cultivate crops that nourish people and ecosystems alike.
This season, the Food Garden flourished with 97 different varieties of fruits, vegetables, and herbs. From staples like apples, potatoes, beans and squash to niche produce such as gooseberries, borage, mulberries and strawberry spinach, our harvest highlights the importance of preserving biodiversity and celebrating foods that often fall outside the average market basket.
By experimenting with climate-ready crops and protecting pollinators, the Food Garden demonstrates how resilient, sustainable food systems can take root at the local level. These practices preserve crop diversity and allow us to adapt growing practices to match the changing climate.
At the end of the harvest season, food is distributed among local food security groups such as the Alma Mater Society (AMS) Food Bank. Special attention is paid to ensure the variety of veggies meet key nutritional requirements, including fibre, vitamins, and proteins. By compiling these statistics, we are developing systems that stretch beyond our local community and serve as data that supports the work of associations like the AGPA Food and Agriculture Community.
Supporting and visiting the Food Garden means joining a movement. Every crop grown here represents a commitment to food security, biodiversity, and a healthier future for our communities.
Explore This Year’s Harvest
Browse the gallery below to see highlights from our 2025 season!
Written by:
Maryum Chaudhry
Marketing & Communications Assistant
UBC Botanical Garden
