The Sandown Centre for Regenerative Agriculture operates 83 acres made up of farmland, forest, wetlands, meadows, and community gardens. We serve as a demonstration site and are working with farmers, researchers, and community members to develop best practices in regenerative agriculture.
We work towards three interrelated goals:
Support restoration of land and water by stewarding the wetlands, meadows, and forest.
Foster and support farmers and growers in regenerative agriculture
Engage the community in regenerative agriculture as part of the solution towards food security and climate change resiliency
The Sandown Centre is located on the traditional lands of the Tseycum peoples. We acknowledge the Tseycum peoples’ careful stewardship of these lands and waters and the abundant local food system, nurtured since time immemorial.
Regenerative agriculture is a farming philosophy and set of practices which aim to not only protect, but also to improve the health of the soil and surrounding ecosystem. It is a dynamic concept that focuses on restoring intact carbon, and nutrient and water cycling while also sustaining farmer’s livelihoods through culturally relevant practices. Regenerative agriculture seeks to nourish the ties between the land, its natural heritage, and the community.
At the Sandown Centre for Regenerative Agriculture, we are working to restore heavily degraded land through careful stewardship and without the use of harmful substances. Our definition includes six overarching, aspirational principles that we are continuously learning how to put into practice:
Keep the soil covered
Minimize soil disturbance
Maximize crop diversity
Maintain a living root year round
Understand the context of your farm operation
Source: Investigating Incentives for Regenerative Agriculture, Centre for Environment and Sustainability (CES) at Western University 2021 (pg. 9)
Take a virtual site tour and learn more about the various features and amenities of the Sandown Centre by clicking on the icons on the map. This map was created by Tenaya Lynx & Amber Heard, students of UVic SOSC 300 class of Spring 2023.