The CultivAction Online Urban Agriculture Course is designed for beginner gardeners and urban farmers who want to deepen their knowledge of food production and sustainable growing practices but cannot attend in-person sessions at Loyola or Senneville.
Participants will gain practical skills, learn ecological growing techniques, and connect with a community of like-minded growers—all from the comfort of their own space. Whether you’re just starting out or looking to refine your approach, this course will help you cultivate a more resilient and productive garden.
It is ideal for individuals with their own gardens, collective spaces, or farms who seek structured learning but face challenges related to distance, timing, or travel.
This seven-session course takes place on one Monday evening per month from May 5th to October 6th. Each session is a live, two-hour online class from 6:00 p.m.-8:00 p.m. EST.
A stable internet connection.
A computer or mobile device: Install the Zoom app on your device.
Audio capabilities: A microphone and speakers to hear and be heard.|
Video capabilities : A webcam to see and be seen by other participants.
If you’re interested in more hands-on experience, consider our Urban Agriculture Certificate Program or our in-person courses
Agriculture is one of the leading sources of global pollution, industrial farming is destroying our biosphere and chemical pesticides and fertilizers have negative effects on our health. Buying locally grown food is a great way to minimize your environmental impact, and learning to grow your own food is even better!
Food prices are on the rise; a study from Dalhousie University, the University of Saskatchewan, University of Guelph and University of British Colombia found that food prices increased by 10.3% in 2022. Growing your own food is a rewarding way to reduce your carbon footprint, save money and learn practical skills that you can share with others. Whatever your motivation, with a little bit of knowledge and practice, it is possible to grow an abundance of healthy fruits and vegetables and participate in a movement to cultivate a more resilient and food secure future.
This seven-session online course is designed for adults of all ages who want to learn how to grow nutritious food in an urban setting.
Running once a month from May to October, each two-hour live class provides a blend of theoretical knowledge, practical techniques, and interactive discussions to help you cultivate a productive and sustainable garden.
Whether you’re looking to transform your property into a thriving edible landscape, manage a community garden, or enhance your existing skills, this course will equip you with essential tools for success.
Topics include garden design, soil health, integrated pest management, plant ecology, seed saving, and preparing your garden for winter.
Each session features engaging activities and live Q&A opportunities, allowing participants to interact directly with experienced course leaders, ask questions, and share their gardening experiences. Ideal for those unable to attend in-person sessions, this course fosters a dynamic and supportive online learning community.
May 5, 2025 – Garden Design, Companion Planting, and Succession Planning . Learn how to design a productive and resilient garden, optimize plant pairings for natural pest control and growth support, and implement succession planting strategies to maximize yields throughout the season.
May 26, 2025 – Soil Health and Natural Fertilization . Explore the fundamentals of building and maintaining healthy soils, including organic amendments, composting, and nutrient management to support vigorous plant growth.
June 23, 2025 – Integrated Pest Management. Develop strategies to prevent, identify, and manage garden pests using ecological and sustainable approaches that minimize harm to beneficial insects and biodiversity.
July 14, 2025 – Plant Ecology and Perennial Garden Maintenance . Gain an introduction to plant ecology and learn how to maintain a thriving garden by balancing annuals and perennials for long-term productivity and sustainability.
August 11, 2025 – Post-Harvest Handling, Seed Saving, and Preservation. Understand best practices for harvesting, storing, and preserving your produce, along with essential techniques for seed saving to ensure future growing success.
September 8, 2025 – Planting Fall Crops.
Explore the best crops to plant in the fall, including hearty vegetables and greens that thrive in cooler weather. In this class, you’ll learn which varieties are ideal for the season and how to protect your plants from the approaching cold, using techniques like cold frames and row covers. Prepare to extend your growing season and enjoy fresh, homegrown produce even as temperatures drop.
October 6 – Preparing Your Garden for Winter. Learn how to properly close your garden for the season, including soil protection, mulching, and strategies for maintaining soil health through the winter months.
Garden Design, Companion Planting, and Succession Planning
Soil Health and Natural Fertilization
Integrated Pest Management
Plant Ecology and Perennial Garden Maintenance
Post-Harvest Handling, Seed Saving, and Preservation
Planting Fall Crops
Preparing Your Garden for Winter
Get Early Bird Rates Still if You Bring a Friend!
$425
(until March 24, 2025, or if you bring a friend for both of you)
$475 (after March 24, 2025)
As a fee levy contributor, Concordia University students can take advantage of our special subsidized rate and pay just $100 for registration!
One Monday per month: May 5 to October 6.
6:00 p.m.-8:00 p.m. EST.
Erik Chevrier has been a driver of sustainable food systems at Concordia University as a part-time professor, activist and student. Erik has taught Food and Culture et Food and Sustainability, and provided his students with opportunities for hands-on learning and critical-participatory-action-research. He enables his students to learn by doing and empowers them to become community leaders, urban farmers, and sustainability activists. With a strong interest in the political economy of ethical food systems, Erik has meticulously chronicled Concordia’s student-run food cooperatives through his Ph.D in Humanities. His community involvement in sustainability at Concordia includes the Concordia Food Coalition, Divest Concordia, the Hive Café Co-op, and more. He has also founded a number of organizations, research projects and educational programs, including the non-profit solidarity urban farming cooperative CultivAction.
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