When you hear the word hydroponics, you might raise an eyebrow. Don’t worry – we’re not running anything shady out the back of PROPEL! Instead, our students have been getting their hands green (and occasionally wet) experimenting with the future of sustainable gardening.
What started in Term 3 with a few trays of seeds has blossomed (literally) into a living classroom. Students in Year 11 & 12 PROPEL have been amazed to discover just how quickly food can grow when the right mix of science, water, and nutrients are combined. In less than seven weeks, seeds grew to seedlings, which with some sun and warmth quickly became plates of crisp lettuce and crunchy sugar snap peas. Now, our tomatoes are flowering, zucchini are stretching out, and herbs like basil, parsley, and chives are racing each other to the top.
The project isn’t just about growing greens – it’s about growing minds. With outdoor hydroponic tables, indoor aeroponic towers, and even hanging planters running off aquaponics water, students are comparing growth rates, nutrient requirements, and resource use. It’s hands-on science and sustainability rolled into one, and every harvest brings a fresh sense of achievement.
Of course, the produce has an even bigger purpose. First stop: feeding the PROPEL crew. Next step: sharing the bounty with our school canteen so the wider school community can enjoy the taste of fresh, student-grown lettuce (and maybe more, as the project expands).
It’s a project that’s growing more than just vegetables – it’s cultivating curiosity, responsibility, and a vision for giving back. And best of all, it proves that learning doesn’t always happen behind a desk. Sometimes it grows in a salad table!
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