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Integrated Organic Farm at UOS

Engr. Arun Martin

Engr. Arun Martin

  • Facilities Management & Planning Department
  • Leader of Integrated Organic Farm at UOS

Eng. Abrar Al Hammadi

  • PhD Student
  • Leader of Integrated Organic Farm at UOS
  1. Promote Health and Nutrition:Create access to affordable, local, healthy and sustainable food sources for UoS residents, Promote healthy living through gardening.
  2. Growing Locally:Make it easy to grow healthy food for personal use, help to ensure that we know where our food comes from, that it is grown without chemicals and that it is not genetically modified.
  3. Provide Educational Opportunities:The community garden offers both hands-on and seminars events throughout the year focused on health and nutrition, environmental stewardship, and organic gardening.
  4. Strengthening the Local Community: Create public/private partnerships - build diverse and collaborative relationships with community organizations, and governmental entities • Connect people with each other, reducing isolation and creating a stronger sense of place. (Growing, eating and sharing food brings communities together.) Improve quality of life: health, well-being & happiness by offer practical practices and educational opportunities for people of all ages. This enhances a sense of community on campus through team building and working towards a common goal.
  5. Protecting the Environment:Protect the quality of our land, soil, air and water by eliminating the use of chemical, and fertilizers. , Prevent food waste and lower our carbon footprints - reduce, reuse, recycle.
  6. Support public policy that will confirm support for community gardens.
  7. Develop a strategy to fabricate our own soil using biodegradable kitchen waste such as vegetable peels and waste coffee grounds generated by the community living within the UOS campus (mainly targeting the houses and the restaurants). This can both reduce the amount of waste entering the landfill and preserve / enhance UAE’s soil health for future generation.
  8. Recycling the paper cups, yogurt buckets, disposed wooden boxes and planks that ends up in the landfill to make your own soil and grow organic vegetables thereby building a vibrant, sustainable environment.
  9. Create awareness among people about low cost community gardening in the terrace/balcony (with the consent of the municipality) of their apartment through social media/workshops/radio channels etc. and encourage them to develop community gardens that might also help in establishing stress-free and happy neighborhoods.
  10. Collaborate with municipality and with their support, identify and develop measures to train and motivate apartment caretakers, to make their own soil using kitchen waste collected from residents / tenants, dwelling in the same apartment.
  11. Mobilize the collection of discarded sawdust (from sawmills) and animal dungs (form the animal markets) and use them in the conversion of sandy soils to high-yield fertile land.
  12. Develop long-term plans and projects to strengthen local production of fruits and vegetables using the above strategies.
  • Energy Management:
    There is both an economic and an environmental cost to energy usage from farming to processing. tracking energy usage can help to reduce costs and emissions within the operation.
  • Fertilizer Management:
    Being good stewards of the land includes using the right type and amount of fertilizer, in the right place, and at the right time to ensure crop needs are satisfied. Growers. Food Safety: Food Safety is about being committed to producing the safest food possible and maintaining a consistently safe operation from field to fork.
  • Food Safety:
    Food Safety is about being committed to producing the safest food possible and maintaining a consistently safe operation from field to fork.
  • Greenhouse:
    Growing, harvesting and processing operations can take a proactive approach to minimize their carbon footprint by incorporating more sustainable practices into their core business strategies. provides opportunities to cut operational costs by using fewer resources, such as energy, fuel, fertilizer, and water.
  • Soil Management and Conservation:
    Healthy soil is the foundation for healthy crops. Soils do much more than simply provide water and nutrients to crops.
  • Waste Reduction and Material Management:
    Reduce Reuse and Recycle. use of raw materials, unnecessary use of energy and water, and the disposal of organic materials.
  • Water Management:
    Conserving water and maintaining the quality of water leaving fields and processing plants is vitally important to fresh produce operations today.
  • Ecosystems & Biodiversity:
    A successful sustainable growing operation considers the natural habitat, plants ,while also adhering to food safety requirements.
  • Quantity and quality of soil made per year by using the vegetable waste with the campus.
  • Nutritional value of the vegetables produced using the above soil.
  • Comparing the sense of wellness and satisfaction using a survey among the community using the above methods with those who do not.
  • Number of terrace and balcony gardens in UAE.
  • Reduction in the dependency on imported Vegetables / fruits and economic growth of UAE.
  • Decrease in the Greenhouse gas emissions.
  • Performance indicators for the Sustainability garden simplify the task by measuring and validating both current and future progress towards a more sustainable operation. UoS has identified most critical aspects of a sustainable agricultural operation.
  1. Building greenhouse and hydroponic system.
  2. Prepared high-yield soil in the college of medicine with the corporation of the faculty, service personnel and Janitors.
  3. Reused yogurt containers from the hospital canteen to make compost bins (which otherwise will cost 400AED for one unit) in order to make our own soil.
  4. Utilized sawdust and goat dung as manure in the greenhouse allocated by the UOS as a part of sustainable community gardening.
  5. Recycling the food waste generated by UoS. 15 kg of food waste was composted and produced around 8 tons of organic compost
  1. Involving the student in the sustainable as a volunteer or as a part of the related courses , workshops and seminars.
  2. Planting 60 different types of tomatoes and aiming to set a record in the year 2019-2020.