Nestled in the Tama Hills of southwestern Tokyo, surrounded by groves of trees, lies Keisen University’s Education Farm—a 0.7-hectare organic farm teeming with life and embodying a bold vision. Guided by an educational philosophy rooted in the principles of agroecology and a commitment to nurturing thriving human–nature relations, the Education Farm stands as a powerful example of how organic agriculture can serve as a field for learning how to build resilient food systems and to engage with the world in holistic ways.
To learn more about the farm, we visited Keisen University on November 16 with a group of 90 students from Professor Ito’s Environmental Politics of Agriculture class and members of KASA Sustainability. Our visit began with a warm welcome from Prof. Sanae Sawanobori, the farm’s pioneer and primary caretaker. She shared the farm’s history, educational philosophy, and innovative approach to organic farming.
Organic Farming as a Field for Learning
Keisen University’s Education Farm was started in 1994. The first decade was a time of experimentation, during which they focused on building the soil and their ties with people within and outside the university. For the past three decades, the farm has remained committed to biodiversity and soil health, refraining from the use of chemical fertilizers or pesticides. In 2001, the farm became the first educational institution to receive organic JAS certification.
What makes Keisen University unique is its integration of organic farming into its curriculum. Despite not having a dedicated horticulture or agriculture department, the farm plays a central role in the university's education. All freshmen are required to take Life Gardening I, a course spanning their first and second semesters. Students grow 12 different crops—10 vegetables and 2 flowers—from seed to harvest, experiencing every step of the process. This hands-on education fosters a deeper understanding of agroecology—a holistic approach that considers the social, economic, and ecological systems involved in the design of sustainable food systems.
Students work on the farm from April to July and from September to January, harvesting what they have grown at the end of each semester. During the fall semester, crops such as Chinese radish, cabbage, parsnips, cilantro, leaf lettuce, and radish grow abundantly. By growing a variety of crops together, they support a polyculture ecosystem, creating a natural defense against disease and pests without relying on chemical inputs.
The farm also prioritizes the circulation of local resources by using grass and weed clippings as mulch, minimizing the use of irrigated water, and enriching the soil with three key materials provided by local partners: cow manure from Isonuma Milk Farm in Hachioji, an urban dairy farm that practices animal welfare; chicken manure from a free-range poultry farm in Yamanashi Prefecture; and rice bran. Even natural byproducts, like wood ash from roasting sweet potatoes, are used to build soil health.
In stark contrast to many conventional farms that rely on chemical fertilizers and pesticides, this organic farm thrives with life, forming a sanctuary for both humans and nonhumans. As we walked around and dug our hands into the soft, fluffy soil, we encountered earthworms, grasshoppers, spiders, dragonflies, and other creatures. Fruit trees like mandarin oranges, persimmons, and figs lined the edges of the vegetable fields, further fostering biodiversity.
Building Local Connections through Community-Supported Agriculture (CSA)
In 2016, Keisen University launched its own CSA program, inspired by Japan’s teikei system (a system of direct partnership between farmers and consumers). This program allows community members, including students, faculty, and staff, to receive seasonal vegetable sets while supporting the farm’s operations.
Students who participate in the CSA program can earn academic credit, while those who volunteer receive significant discounts on their vegetable shares. This program not only supports the farm’s sustainability but also reinforces the value of organic, locally-grown food.
Towards sustainable food systems
Keisen University’s Education Farm demonstrates that organic farming is about much more than food production—it’s about fostering connections between people, their communities, and the natural world. Moreover, agroecology serves as a crucial gateway to gaining a more holistic understanding of the entire food system, from production to distribution and consumption, and supports the transition to more inclusive and sustainable food systems. While growing food is a deeply local act, farming can also expand our perspective on global issues, reminding us that local food sustainability is interconnected with global sustainability.
Although the university will no longer admit new students after 2024, Prof. Sawanobori and the community that has grown around the farm are committed to preserving it and continuing to care for the rich soil they have cultivated over the past three decades. The example they have set offers valuable lessons for us all.
Photo credits: Wei-Yi (Zoe) Lee
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