Learning by Doing
Student projects at AREC are designed to transform theoretical knowledge into practical experience. Through farm-to-fork and hands-on agricultural projects, students learn how to select a project, define objectives, identify market opportunities, assess feasibility, develop a methodology, manage production, design field days, prepare communication materials, and present their work through reports and oral presentations. These projects also introduce students to entrepreneurship by encouraging them to think about how agricultural ideas can become viable small businesses.
Examples of Student Projects
Over the years, students have contributed to the development and improvement of AREC through a wide range of applied projects, including:
- Raising and planting 1,000 lavender seedlings along the main entrance and greenhouse area
- Establishing stone fruit, vineyard, apple, cactus, jasmine, pomegranate, Melia azedarach, olive, carob, sweet cherry, rose, and lavender gardens
- Managing AREC’s native forest
- Establishing hydroponic, aeroponic, verticulture, permaculture, and perma-cycle systems
- Developing oyster and white button mushroom production units
- Producing sustainable lettuce, microgreens, eggplants, broilers, yogurt, and value-added products
Small Business Projects
AREC also supports student-led small business projects that combine production, branding, marketing, sales, and financial planning. Examples from recent years include:
- YOGURTA – flavored Greek yogurt produced and sold by students
- Broithers: From Farm to Fork – broiler production and marketing project
- Sprouty’s – microgreens production project
- Le Jardin du Savon – handmade soap project
- EcoEggplant – organic eggplant production project